Smoking ribs

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How much did you pay for them, and how much effort (what kind of rig, how many can you fit in at once, how long coooking) will you put in?

Not sure if this is a serious question from you. 
 
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Wow - that's pretty pricey (assuming Baby Backs) unless these slabs are 3 lb size.  Well, either way - I'm assuming you're actually catering it, and are you charging per plate, or for the entire 128 slabs?
 
I hope you didn't end up charging $3.25/lb, otherwise you would have wound up losing $95 for the meat alone.  Why do I have a feeling this is a joke?
 
What you should do is figure out how much it is going to cost you per pound in finished product (meat, fuel, spices, rub ingredients, sauce ingredients, materials, foil, paper towels, ice, etc...). Once you tally all of that up, you know that you will have charge at least that to break even. Then you determine how much profit you want to make.

If it were me, I would charge per slab rather than per pound. I find that easier to manage, but that's my opinion.
 
If you paid $1200 for 340 lbs of ribs, that means you paid $3.52/lb for meat alone.  And you charged $3.25/lb for the finished product.  Seems like you really undersold yourself, unless I'm missing something? 

Don't mean to come off as an a-hole, but just curious if we're on the same page.

Martin
 
Babybacks, if the are cooked properly and taste good should go for a minimum of $25.00 per rack.  If you know the people, go for $20 but no less.
 
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