Vending ribs

Hi.

I think most people in my part of the country sell ribs by the rack (slab) or half rack. Course there are no mobile BBQ's that I know of around here. What I am also offering is a 3 rib sampler, which can be ordered alone or with any meal or sandwich. This gives me the opportunity to let someone who might be put off by the higher price of ribs to get a taste and get hooked on them.

I suppose that if I were at an event where people were walking about, eating, the individual ribs, perhaps in a cup as someone previously posted, might be more convenient for the customers.

I would also wonder if they hold as well individually.

Kate

Racks, half racks, and combo plates (chicken & ribs) with three bones on 'em.

Ribs are expensive of course; I find that most folks don't mind splurgin' a bit now and then.

I think the sampler and the combo plate are good ideas.

q,
since i just got home from the lunch shift thought i would chime in on this one.
one of the biggest lunch items is the rib sandwich.
3 ribs from the big end or 4 from the small end with 2 pieces of toast.
love those orders!!!!! fast simple and out the door!!!!!
i do not however like bbq salad, gotta slice pork,beef and turkey for every order and where i work part time they average 100 in house covers and about 50 takeout covers from 11am to 2pm so i just despise doing salads!!!!
jack
ps i feel much better now

Always glad to hear your chimes PC!

I remembr you talking about those rib sammiches last year some time. I bet a lot of rib bones litter the roads in a 5 mile area around that joint!

Q salads huh? That just dont sound right. Is just a chef's salad with bbq meat in it or is it some funky Florida concoction?

The Fatboys chain has been doing them for over twenty years down here.

It is somewhere between a taco salad and chef's salad.

A ranch type dressing and Q sauce on the side.

The bbq chains here are into breakfast and salad bars,as well.

Many have full liquor bars.

When I do vendor booths at larger events I sell ribs as a 1/3 slab. I cut the ribs in to 2 bone sections(3 bone for the smaller ends) and give two of the 2 bone sections per plate (total of 4 bones) I find people like the smaller 2 bone sections beacuse they are easy to hold and eat.