I am cooking for around 15 people thursday and have a few questions: 1. I have 3 racks of baby backs and 2 shoulders(total of 14 pounds) plus sides, do you think this will be enough? Or should I only do 1 shoulder and get more ribs? I figure 3 or 4 ribs each plus sammie and sides should fill everyone up, am I wrong? 2. The rule of thumb is 1.5 hours per pound for pulled pork, so do I figure 1.5 x 14(total weight) or 1.5 x 7 (individual weight)? I know this is a general rule just trying to get an idea of how long. 3. When you do pulled pork in advance is it best to put the finishing sauce on when its fresh or when you re-heat it to serve? Usually I do pulled pork and cant stand the thought of not digging in that day so I've never tried it like this. In the past, with crowds of 5-10 people, I always end up with way to much food and although left overs are geat it can cost a pretty penny to have to much extra.This is my biggest crowd yet, and just want to get it right. I will be doing the shoulders tuesday and then re-warming. The ribs and sides will be thursday. Thanks in advance for your help, I am sure you folks get worn out with questions like this.