Hello from Southern Tier NY

[Skiwez]

HI All,

Been smoking meats for a few years now and have started an annual BBQ. Always a great success but first start with 15 people. Word has spread and I'm up to about 70 people. From the smoker I limit it to babyback ribs and pork shoulder. What I'm looking for help with is suggestions on how to serve all these people taking into account the vagaries of the individual cuts and actually gettgin it all pulled and the ribs cut? Have been poking around the forum for a bit but couldn't exactly find what I'm looking for. Seems like a great bunch of people here.

 

[6GRILLZNTN]

Welcome from the Middle tier of TN!

 

[BigW.]

Welcome. You can definitely make the pulled pork ahead an freeze.

 

[JLeonard]

Welcome from Mississippi!

Jim

 

[clifish]

Welcome from lower NY (LI) wife and I graduated from SUNY Oswego!

 

[CrownPoint210]

Welcome! I'm not too far from you here in Buffalo!

 

[smokerjim]

Welcome from pa, as mentioned by bigw you can do butts and or ribs ahead of time and reheat in smoker.

 

[02ebz06]

Howdy and welcome to the group from New Mexico.
As B BigW. said, the pork for pulling can be done ahead of time.
Freezing it depends on how far ahead you plan on cooking it.
Show some pictures when you can.

 

[Skiwez]

Welcome from the Middle tier of TN!

Thanks All learning alot already