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About this Episode
Our discussion today revolves around the intriguing journey of Robert Wert, the proprietor of Ribs by Rob, who has transitioned from a career in law enforcement to the culinary realm of barbecue. Through his unique narrative, we explore the genesis of his passion for barbecue, which blossomed from humble beginnings during Fourth of July gatherings to a thriving small business on the Oregon coast. Robert shares insights into the intricacies of managing a food trailer, the significance of consistency in culinary practices, and the challenges of establishing a reliable customer base amidst the fluctuating demands of the barbecue industry. As he elaborates on his approach to cooking and the meticulous attention to detail involved in crafting his dishes, listeners will gain a deeper appreciation for the art of barbecue and the dedication it requires. Join us as we delve into Robert's experiences, the lessons he has learned, and his aspirations for the future of Ribs by Rob.
Links referenced in this episode:
Companies mentioned in this episode:
- Turn It Don't Burnet
- Painted Hills Natural Beef
- Ribs by Rob
- Traeger
- UF Chef
- Costco
- Swift
- Tender Smokehouse
- J and R Manufacturing
This podcast uses the following third-party services for analysis:
OP3 - https://op3.dev/privacy
Hosts & Guests
No transcript available for this episode.
