Another rib vending ?

Mo-Dave · 03-18-2009, 10:34 AM

This may be a silly question but here ya go anyway. Are you putting sauce on all the ribs or leaving it off and then asking customers if they want them sauced or not? I am thinking no sauce unless the customer wants it on them.
Dave

Jacked UP BBQ · 03-18-2009, 10:44 AM

I always glaze, chances are better that they all want sauce when doing vending. Also adds flavor and adds flavor.

Bbq Bubba · 03-18-2009, 12:13 PM

We also "glaze" the ribs, adds some flavor and most people are expecting sauced ribs.
Adding sauce to ribs while they're on a platter is messy plus the sauce is cold and doesn't lay nice on the ribs.

YMMV!

Marsha · 03-18-2009, 12:37 PM

Yep, we always put a nice sauce glaze on the ribs, on the grill, after the smoke. Not too heavy, then offer more sauce on the side.

Hmmmnnn, now I am craving ribs for some reason.....

big brother smoke · 03-18-2009, 12:40 PM

I add enough to glaze as well, unless the customer request differently!

paydabill · 03-18-2009, 04:18 PM

Last time I vended ribs - I left them un sauced, but I kept the sauce heated. That way it did not cool down the ribs.

The_Kapn · 03-18-2009, 04:28 PM

Disclaimer---I do not vend nor cater. Both are a four letter word--"work".

With that said, every person (100%) who finds out I cook competetive or serious BBQ asks--"What is your secret sauce?"

To the masses, BBQ seems to be sauce, not BBQ as we know it.

Just FWIW.

TIM

03-18-2009, 10:34 AM	#1
Mo-Dave Babbling Farker Join Date: 09-18-06 Location: Hurricane Deck Missouri Downloads: 0 Uploads: 0	Another rib vending ? This may be a silly question but here ya go anyway. Are you putting sauce on all the ribs or leaving it off and then asking customers if they want them sauced or not? I am thinking no sauce unless the customer wants it on them. Dave __________________ Lg Spicewine on trailer Weber charcoal grill 2 ugly drums, semi retired Bbq toolbox, formerly Chargrill smoker My wife has gas, its a Brinkman.

03-18-2009, 10:44 AM	#2
Jacked UP BBQ Babbling Farker Join Date: 06-09-08 Location: Forker River, NJ Downloads: 0 Uploads: 0	I always glaze, chances are better that they all want sauce when doing vending. Also adds flavor and adds flavor. __________________ Jacked UP BBQ vending Ocean County Pig Assassins competition team retired and is now known as Jacked UP BBQ Fec 750 Fec 100 Large Spicewine

03-18-2009, 12:13 PM	#3
Bbq Bubba somebody shut me the fark up. Join Date: 05-03-07 Location: New Baltimore, Mi. Downloads: 0 Uploads: 0	We also "glaze" the ribs, adds some flavor and most people are expecting sauced ribs. Adding sauce to ribs while they're on a platter is messy plus the sauce is cold and doesn't lay nice on the ribs. YMMV! __________________ Pitmaster @ Lockharts BBQ Beer Snob I cook the best brisket north of Dallas. Get over it. Northern midwest director for OBR www.operationbbqrelief.com

03-18-2009, 12:37 PM	#4
Marsha Full Fledged Farker Join Date: 07-09-08 Location: Watsonville, CA Downloads: 0 Uploads: 0	Yep, we always put a nice sauce glaze on the ribs, on the grill, after the smoke. Not too heavy, then offer more sauce on the side. Hmmmnnn, now I am craving ribs for some reason..... __________________ Rollin' Smoke BBQ - West

03-18-2009, 12:40 PM	#5
big brother smoke somebody shut me the fark up. Join Date: 05-03-06 Location: Ventura, CA Downloads: 0 Uploads: 0	I add enough to glaze as well, unless the customer request differently! __________________ Peace and Smoke, BBS https://www.bigpoppasmokers.com/stor...nufacturer=314 My Weapons: Custom rig - Kandi, UDS; Bubba Keg; 22.5 WSM x 2; 18.5 WSM; BWS extended party; BWS Gator and an Onyx Oven; 29' ft Coachmen Leprechaun (Lola); Avatar by Grillman. Dan Chambers get well soon, so we can tell you to "Shut up Chambers"

03-18-2009, 04:18 PM	#6
paydabill is one Smokin' Farker Join Date: 05-21-07 Location: Moberly, Mo Downloads: 0 Uploads: 0	Last time I vended ribs - I left them un sauced, but I kept the sauce heated. That way it did not cool down the ribs. __________________ Paydabill Lit & Loaded BBQ I remember a day when I hated pellets - 2 pellet cookers latter! CBJ - love judging KCBS - member for 4 years MOFO Chapter Super fast - BLUE Thermopen

03-18-2009, 04:28 PM	#7
The_Kapn Moderator Emeritus Join Date: 04-08-04 Location: Marianna, FL Downloads: 0 Uploads: 0	Disclaimer---I do not vend nor cater. Both are a four letter word--"work". With that said, every person (100%) who finds out I cook competetive or serious BBQ asks--"What is your secret sauce?" To the masses, BBQ seems to be sauce, not BBQ as we know it. Just FWIW. TIM __________________ "Flirtin' with Disaster" BBQ Team (RETIRED) FBA and KCBS Cook and Judge. Former owner of a WSM, a Smokey Joe, a Charbroil Commercial gasser (junk), and the legendary "StudeDera". Now cooking with a FEC100, a Traeger Lil' Tex, and a Fast Eddy PG500 Proud Pellet guy cooking on real wood.

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