Cooking Loss

[nickyb]

So I have done some searching and I have found to expect anywhere from 30-50% on butts when cooking them.  Which is where I have had experience with in the past so all good.  But I was wondering about ribs, spare ribs more importantly.  How much loss do you normally get after they are done cooking?

I am finally starting to get into catering more events, currently still for friends / coworkers and such so they are only paying meat costs, and I have one coming up where they are going to want some ribs.  I have my estimates but before I go buying a lot from my supplier I want to make sure that I don't cook "way" to much (if that is possible) or not enough.

So any advice?

NickyB

 

[solaryellow]

I have been using this as a guide NickyB. http://bbq-review.com/planner/catering306.zip

It isn't always spot on but it does help bridge the gap until I have enough experience under my belt to not need it.

 

[southernsausage]

If you Nail the ribs, you're going to run-out!!! Good Luck! 

 

[nickyb]

That looks like it will be pretty hand.  Thanks for the link.

NickyB