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.
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.