Rib vending

[chambersuac]

I am vending at our local festival next weekend. I have had a lot of requests lately to have ribs. I've gotten a reputation for having well, Simply Marvelous ribs :becky:

For those who vend them, do you use spares or baby backs? If spares, which I am gonna do, as I got a really good price on them, do you trim STL style? If so, what do you do with the tips, etc?

Also, how do you sell/serve them? I'm thinking one or two bones in a "boat"?????????

Any advice is appreciated...

Thanks!

[billm]

I am vending at our local festival next weekend. I have had a lot of requests lately to have ribs. I've gotten a reputation for having well, Simply Marvelous ribs :becky:

For those who vend them, do you use spares or baby backs? If spares, which I am gonna do, as I got a really good price on them, do you trim STL style? If so, what do you do with the tips, etc?

Also, how do you sell/serve them? I'm thinking one or two bones in a "boat"?????????

Any advice is appreciated...

Thanks!
the few times we vended we sold spares..cut to STL and sold the tips as well..of course tips are a big sell around Chicago ..not sure your area Dan

[chambersuac]

Thanks, Bill - how'd you sell them - ribs and/or rib tips?

[twinsfan]

I was thinking the same. I sold a few racks of spares last weekend, but that's it. I'm stuck paying $4 a pound for ribs here! Not a great profit margain.

I think two ribs is pretty weak. I give people 4-5 ribs, almost half a rack. It's worth it because people understand you're not scamming them.

[JimmyDAL]

How many Racks do You Plan to Vend? How you holding?

[Ken V]

Dan, at are local ribfest which was last weekend they sold a sample boat of 3 ribs for $7.00, 1/2 slab for $11.00 and full slab for $22.00. All of them sold St. Louis spares.
How are you going to hold?

Ken

[chambersuac]

Thanks - I'm not sure about holding right now - either foiled and in a UDS running low or in a heating cabinet (assuming it's working, gonna test it tomorrow). I figure, I'll put them on "in shifts" so I'll have some coming off every 1/2 hour to hour...thoughts???

[twinsfan]

What I did last week is just start all the ribs at once, and after 4+ hours I transferred them to an upper rack or foiled them, depending on space.. just keep them going that way. I don't know if you're doing this legal, but my HD is liking that idea more then heating cabinets or heat trays.

[chambersuac]

What I did last week is just start all the ribs at once, and after 4+ hours I transferred them to an upper rack or foiled them, depending on space.. just keep them going that way. I don't know if you're doing this legal, but my HD is liking that idea more then heating cabinets or heat trays.

Thanks. I am also serving brisket and pulled pork and smoking in my large smoker - the temps run pretty equal throughout (usually) so moving up won't help. Also, I like the idea of having fresh ribs coming off every so often, so as not to have to hold too long.

Your HD is sounding strange :) As long as they are held above temp, we're good. Yes, I have a license, insurance, etc., so I'm going legal. Too many things can go wrong otherwise.

[kurtsara]

you can use a uds vending?

[chambersuac]

you can use a uds vending?

Yep, it's a temporary location/permit. As long as the food is cooked and stored properly ON SITE, they are good with it. Last couple of charity cooks we've used them along with my trailered smoker.

[billm]

Thanks, Bill - how'd you sell them - ribs and/or rib tips?
exactly

[smoke it if ya got it]

you can use a uds vending?


I've been vending out of my fleet of UDSs for the last couple years with no HD problems. I can get 6 butts in each one or 9 racks of ribs.:thumb:

[bobaftt]

how do yall get pork butts done on site in enough time to vend?

[chambersuac]

how do yall get pork butts done on site in enough time to vend?

Boil them first! :thumb:

Just kidding!

I cook everything hot and fast. Requires getting there really early still, but it works. Also, I start with a few butts and a couple of briskets (this year, ribs, too) and then add more an hour or so later, so I am (usually) never more than an hour from fresh product.

[smoke it if ya got it]

how do yall get pork butts done on site in enough time to vend?

I sleep with the pits..:icon_blush:

[OL' Timer]

I do both spares and Baby Backs and sell whole or half racks. They are done hot and fast 2 hour cook foil 1 hr then into warmer at 150° Racks are stagger cook as 4 of each go on every 1 1/2 hours. Butts go on at 4 am high and hot and foiled at 165° done at 11 am Brisket 4 hrs high and hot.

[Bbq Bubba]

how do yall get pork butts done on site in enough time to vend?

Why would you?

Cook big meats prior to vending, cook small stuff fresh. :thumb:

[HBMTN]

I cut spares and sell by the half $11.50 or full rack $21.00 and sell the whole tip strip for $6.00 They cost me $10 per rack and by the time I put rub and szuce on them and the amount of space they take up along with the labor to trim them I don't feel they are worth doing. I don't think the market in my area would pay more than what I'm charging and I really don't want to charge more than that.

[kurtsara]

I've been vending out of my fleet of UDSs for the last couple years with no HD problems. I can get 6 butts in each one or 9 racks of ribs.:thumb:


I assume you are not in Minnesota then?

[chambersuac]

Why would you?

Cook big meats prior to vending, cook small stuff fresh. :thumb:

Cause not all of us have the awesomeness you do so we are not allowed to cook offsite or hold overnight. Temp licenses are different.

Now I just feel inferior. Thanks. Bubba

[twinsfan]

I do both spares and Baby Backs and sell whole or half racks. They are done hot and fast 2 hour cook foil 1 hr then into warmer at 150° Racks are stagger cook as 4 of each go on every 1 1/2 hours. Butts go on at 4 am high and hot and foiled at 165° done at 11 am Brisket 4 hrs high and hot.

And they aren't tough? I cooked some spares at 275 F for 3 hours and they weren't done at all. Takes me 4 1/2 hours at 250-275 F to get them nice and tender but not mushy.

[Jacked UP BBQ]

the only wat to make money vending is to pre cook and re heat on site. I reheat everything on the cooker and thats it. Cut to order. Pricing here is 3 bones 7, 1/2 rack 13 and full rack 23-24. No other way to make MONEY

[Bbq Bubba]

the only wat to make money vending is to pre cook and re heat on site. I reheat everything on the cooker and thats it. Cut to order. Pricing here is 3 bones 7, 1/2 rack 13 and full rack 23-24. No other way to make MONEY

That's all I was trying to say. :rolleyes:

[Bbq Bubba]

Cause not all of us have the awesomeness you do so we are not allowed to cook offsite or hold overnight. Temp licenses are different.

Now I just feel inferior. Thanks. Bubba

No need for the inferiority complex brother. :rolleyes:

U need to learn to circumvent the system. When inspector shows up @ 8 am for inspection & your big meats that have been previously cooked are sitting on the smoker warming up you explain how u showed up @ 2 am and have been cooking all nite.

Work smarter, not harder. :thumb:

[chambersuac]

No need for the inferiority complex brother. :rolleyes:

U need to learn to circumvent the system. When inspector shows up @ 8 am for inspection & your big meats that have been previously cooked are sitting on the smoker warming up you explain how u showed up @ 2 am and have been cooking all nite.

Work smarter, not harder. :thumb:

but...but...but that would be dishonest. :rolleyes:

[JS-TX]

Interesting thread, so I guess this is one reason hot and fast Qing came about. Can any of you vendors post pics of your setup/kitchens? Thanks.

[HandsomeSwede]

Mobile Food trailer with refrig that is HD certified as my commissary. Cook offsite ahead, cool, head to site, reheat and serve.

[boogiesnap]

No need for the inferiority complex brother. :rolleyes:

U need to learn to circumvent the system. When inspector shows up @ 8 am for inspection & your big meats that have been previously cooked are sitting on the smoker warming up you explain how u showed up @ 2 am and have been cooking all nite.

Work smarter, not harder. :thumb:

between you and me:wink:is this truly an acceptable practice?

assuming one KNOWS how to serve safe. :thumb:

[kurtsara]

the only wat to make money vending is to pre cook and re heat on site. I reheat everything on the cooker and thats it. Cut to order. Pricing here is 3 bones 7, 1/2 rack 13 and full rack 23-24. No other way to make MONEY

We cook everything overnight for the next day, we will not do anything illegal with our vending operation, if want to start serving at 11:00 am, we put the meat on accordingly and add meat through the night so it is done at different times

[OL' Timer]

And they aren't tough? I cooked some spares at 275 F for 3 hours and they weren't done at all. Takes me 4 1/2 hours at 250-275 F to get them nice and tender but not mushy.I vend fri, sat and sun and sell 2-3 cases of each and people love my ribs. They are not mushy. I make good money on them as I pay $1.69 to $1.89 for spares and $2.29 for baby backs. I sell both for $17.99 a rack or $9.99 a half.. In the year we have been open we have not had any complaints yet. Lot of these people we know on a first name basis and we always ask was there a problem the last time you bought. I cook at 275° to 300° on my Lang and 250° on my backwoods, which takes about 6 hours total.