I am doing a fund raiser for the local high school wrestling team this P M. Was expecting to be cooking 50 rakes of spare ribs (no prob). Shows up this A M with 110 lbs of country style spare ribs (prob). In 20 yrs I have never cooked these for large groups before, and when I have cooked them for myself I have more or less grilled them. The biggest prob with C S ribs are some of the individual ribs are very fat and some are very lean. Any ideas. Thanks