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GRAND JUNCTION, Colo. — Sid Stauffer loves to cook, whether it’s at home or for business.
Ten years ago Stauffer was working in the construction field when a friend sold him a barbecue rib catering business.
“I enjoy it much, much more than construction,” said Stauffer, who runs the business with his wife, Diane. “The catering business is a lot of fun.
“We get a lot of repeat business.”
The Ribber Bar-B-Que Catering deals with all facets of catering, but their main thing is barbecue — chicken, ribs, brisket. They also cook a “special smoked prime rib.”
Stauffer smokes his meat with local fruit wood.
“That’s the best kind because it gives it a real delicate sweet flavor,” he said.
While Stauffer does all the cooking, Diane, a retired school teacher, coordinates the events. She also helps Stauffer serve at big events when he needs the help.
Their favorite event is Mesa County Partners’ annual Superstars fundraiser.
“We enjoy working with Partners,” Stauffer said. “My wife and I, we’re very kid-oriented. We had four kids of our own.”
The Ribber also caters parties for the Veterans Affairs Medical Center, company picnics, golf tournaments and weddings.
Stauffer said he first catered a wedding as a favor for a friend. A photographer at the wedding told him weddings would become regular Ribber clients.
“He said, ‘You’re in cowboy valley — what more fits a cowboy wedding than barbecue?’” Stauffer said.
The Ribber caters 15 to 20 weddings a year.
Stauffer used to prepare his food in the kitchen of the former Prime Cut restaurant. Then, four years ago, The Business Incubator Center added a commercial kitchen to its property.
Located on Orchard Mesa at 2591 B-3/4 Road, the Incubator is a nonprofit organization providing assistance for new and expanding businesses in Mesa County by offering low-cost business classes, free consulting, and affordable rental space.
“We were the first tenant in the Incubator (kitchen),” Stauffer said.
The relationship between the Incubator and The Ribber has been mutually beneficial.
When the Stauffers moved onto the Incubator campus, they brought with them a convection oven, an ice machine, three refrigerators, and multiple storage units. Owners Sid and Diane Stauffer allow other kitchen tenants to use the equipment.
“They call it ‘Sid’s Kitchen,’” said Diane.
Every year, the Ribber donates a catered dinner to the Incubator during its silent auction event.
Today, the Ribber is providing a lunch of pulled-pork sandwiches, baked beans, potato salad and fruit salad for the Incubator’s Small Business counselors. Each month the Incubator holds an informational luncheon for its staff and clients, that various kitchen clients often cater.
In addition to affordable kitchen space, Incubator staff helps the Stauffers with paperwork.
“Twice a year we do a review of our clients’ companies,” said Incubator program manager Annalisa Pearson. “We look at their goals, financial statements — trouble spots, or ‘hooray, you’re doing great.’”
Pearson said it’s helpful for the Incubator to have Stauffer there to loan his equipment and help new tenants.
And, he smokes the meat outside on the premises.
“I’m a shameless beggar,” said Pearson, who gets a taste of the ribs once a week. “I just walk through the kitchen, (and say) ‘Oh, what smells so good?”
Stauffer also makes desserts.
“He makes a great apple crisp, and all kinds of cobblers,” Diane said.
Stauffer used to cook in the Army, and he’s always cooked along with Diane at home.
Their son, Troy, graduated from the Culinary Institute of America near New York City.
“I think it was his dad always cooking,” Diane said.
The Ribber Bar-B-Que Catering can be reached at 245-4248, or 260-7461.
Reach Sharon Sullivan at ssullivan@gjfreepress.com.
Ten years ago Stauffer was working in the construction field when a friend sold him a barbecue rib catering business.
“I enjoy it much, much more than construction,” said Stauffer, who runs the business with his wife, Diane. “The catering business is a lot of fun.
“We get a lot of repeat business.”
The Ribber Bar-B-Que Catering deals with all facets of catering, but their main thing is barbecue — chicken, ribs, brisket. They also cook a “special smoked prime rib.”
Stauffer smokes his meat with local fruit wood.
“That’s the best kind because it gives it a real delicate sweet flavor,” he said.
While Stauffer does all the cooking, Diane, a retired school teacher, coordinates the events. She also helps Stauffer serve at big events when he needs the help.
Their favorite event is Mesa County Partners’ annual Superstars fundraiser.
“We enjoy working with Partners,” Stauffer said. “My wife and I, we’re very kid-oriented. We had four kids of our own.”
The Ribber also caters parties for the Veterans Affairs Medical Center, company picnics, golf tournaments and weddings.
Stauffer said he first catered a wedding as a favor for a friend. A photographer at the wedding told him weddings would become regular Ribber clients.
“He said, ‘You’re in cowboy valley — what more fits a cowboy wedding than barbecue?’” Stauffer said.
The Ribber caters 15 to 20 weddings a year.
Stauffer used to prepare his food in the kitchen of the former Prime Cut restaurant. Then, four years ago, The Business Incubator Center added a commercial kitchen to its property.
Located on Orchard Mesa at 2591 B-3/4 Road, the Incubator is a nonprofit organization providing assistance for new and expanding businesses in Mesa County by offering low-cost business classes, free consulting, and affordable rental space.
“We were the first tenant in the Incubator (kitchen),” Stauffer said.
The relationship between the Incubator and The Ribber has been mutually beneficial.
When the Stauffers moved onto the Incubator campus, they brought with them a convection oven, an ice machine, three refrigerators, and multiple storage units. Owners Sid and Diane Stauffer allow other kitchen tenants to use the equipment.
“They call it ‘Sid’s Kitchen,’” said Diane.
Every year, the Ribber donates a catered dinner to the Incubator during its silent auction event.
Today, the Ribber is providing a lunch of pulled-pork sandwiches, baked beans, potato salad and fruit salad for the Incubator’s Small Business counselors. Each month the Incubator holds an informational luncheon for its staff and clients, that various kitchen clients often cater.
In addition to affordable kitchen space, Incubator staff helps the Stauffers with paperwork.
“Twice a year we do a review of our clients’ companies,” said Incubator program manager Annalisa Pearson. “We look at their goals, financial statements — trouble spots, or ‘hooray, you’re doing great.’”
Pearson said it’s helpful for the Incubator to have Stauffer there to loan his equipment and help new tenants.
And, he smokes the meat outside on the premises.
“I’m a shameless beggar,” said Pearson, who gets a taste of the ribs once a week. “I just walk through the kitchen, (and say) ‘Oh, what smells so good?”
Stauffer also makes desserts.
“He makes a great apple crisp, and all kinds of cobblers,” Diane said.
Stauffer used to cook in the Army, and he’s always cooked along with Diane at home.
Their son, Troy, graduated from the Culinary Institute of America near New York City.
“I think it was his dad always cooking,” Diane said.
The Ribber Bar-B-Que Catering can be reached at 245-4248, or 260-7461.
Reach Sharon Sullivan at ssullivan@gjfreepress.com.
