To be truthful there is no bad rib.

Foodservice operators need to address a number of factors when choosing the best rib for them.

Choosing between back and side ribs cooked or raw is only the beginning. Do you offer full, half or quarter racks? What is the most your customers are willing to pay for a meal?

Ribs are one of the few menu items most customers are still not willing to attempt at home, therefore they are an item that they are willing to pay for.

Then you need to decide what you are going to put on the ribs: dry rub, sweet BBQ, Texas style Mop sauce, or your signature sauce. Having ribs on the menu doesn’t mean you only offer 1 type of sauce — you can offer as many sauces as you do for your wings.