Let’s talk ribs!

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Hi Steve,

I’m locking up a new location at a flea market and would like to introduce ribs to my menu.

I’m not sure how to go about pricing.

I have sold them at another location and did great but it was more of a private club type of setting. The flea market will be a new venture for me any idea’s on bringing in ribs into such a setting? This flea market sees up to 30,000 people during the week.

Thanks,
James

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Ribs! Mmmmm. I love ribs, but I have never attempted to serve them from my hot dog cart.

I’m assuming that we are talking about cooking them in a pit, then just keeping them warm and serving them from your hot dog cart?

What are the health code considerations? (I see a lot of roadside BBQ pits on trailers here in rural Missouri and they don’t appear to be heavily regulated, even though the meat falls into the potentially hazardous category. That always baffled me but I never checked into it. They sure know how to cook, though. Delicious!)

How would you price the ribs?

What are we missing here?

I have some contacts in the world of competition BBQ so hopefully some of them will pop in and share their experience and know how.

Let’s hear your ideas in the comments Slingers!

-Steve

P.S. Check out Jame’s rig! (click pic for a larger version).