Why the Shut-Down (Ribs and Pork Tenderloin are Gone)? PART I

By October 18, 2020 Fresh Ideas

Why the shut-down (Ribs and Pork Tenderloin are Gone)?  PART I

                  In case you didn’t read part one: We are in a planned shut-down as we speak.  As one wise customer put it: ‘sometimes you see what works and what doesn’t.’  Well, isn’t that the truth?  That’s part one.  We have had a lot of products on our menu for two years that never got popular. 

RIBS and Pork Tenderloin are GONE!

                  RIBS:  I only had home-made ribs a few times in my life before we started this business.  It always seemed like a long arduous process for the people cooking in my life.  We wanted to make it easier to have GOOD, fresh ribs.  They never got popular, really.              

We have been making Delicately-Smoked, high quality Ribs from the start.  At first, we started with Side-Ribs.  The racks are huge and filling.  There is a fairly high bone-content for what customers pay for, but that bone-content (in slow-cooked juicy ribs) is what gives the most flavour.  That’s why we went that route.  When we first opened, ribs were popular (because good ribs had not been available for a long-time in Amherst), and then the interest went away. 

Then, we switched to back-ribs (still very flavourful, but meatier – seems smaller, but definitely more meat than side ribs) and there are some people who really like our ribs (once a month).  That said, we’ve tried to encourage people to pre-order and that doesn’t work.  People forget, or they ‘pre-order’ the day of, when we have to order the ribs four days in advance to have them delivered fresh on Thursday – to cook friday.  We hate to say ‘sorry, we’re sold out’ or ‘they have to be pre-ordered’ (people get quite upset about that, actually), so we think we could make you all happier if we focussed our time on other products you like, more consistently.   

Pork Tenderloin:  I don’t get it.  Our lovely smoked pork tenderloin is, by far, the best value in our fridge, if you like pork tenderloin.  In fact, it is the same price as our sausage.  We used basic ingredients, slow-cooked the pork with minimal ingredients (BBQ Rub or Herb and Garlic) and it turned out amazing.  Juicy, tender (like, cut it with a butter knife and watch the juice flow out, tender) and convenient to re-heat, slice for sandwiches, or use in a stir-fry… and it rarely sold.  A $10 piece of smoked pork tenderloin is likely enough to feed 3-4 people.  Plated suppers at fancy restaurants have ‘pork tenderloin and mushroom sauce’ for $25/plate!  We couldn’t get rid of it.  Gone!

  • So, we are getting rid of the Ribs and Pork Tenderloin.  We ‘may’ continue to offer ribs on an order basis because some people really like our ribs, but when we start-up the new menu will not have ribs or pork tenderloin on it.  Instead, we will offer fresh Smoked Beef Brisket and Beef Tenderloin on Fridays.  The ‘Friday Brisket’ seemed to be popular, so in an effort to offer you the freshest fine food we can, we’ll continue with that.  We have been encouraged to bring the beef tenderloin back.  We’ll give it a try, again. 
Dan Corbett

Author Dan Corbett

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