Going away picnic

[jamos14]

Guys, i'm here to solicit for some advice.  I offered to prepare the food for my boss' going away party on July 2nd.  This week I will be buying all the meat/potato salad/etc.  We are looking at approx 50-75 people.

The menu we are looking at is spare ribs, pulled pork, and then pot salad, beans, coleslaw.  

I have a few questions.

1.  I did an initial estimate and am guessing 35 lbs spare ribs (trimmed) and 35 lb pork shoulder.  Is this a good estimate? 

2.  I have a WSM 22.5 which is very large, but no way can I prepare all the meat at once.  The BBQ is planned for 2:00PM on monday.  My plan is to cook the pork shoulder Sunday and then re-heat Monday.  Cook spareribs Monday morning.  What is the best way to 'store/hold/cool' the pork shoulder between Sunday and Monday.  I was thinking pull it off smoker, wrap in foil, let rest, place in ziploc, then throw in a cooler with ice/water.  Reheat Monday morning for 2 hours in oven @ 225.  Should I pull the meat before I cool it?

3.  I have only cooked about 3 racks (9 lbs) of ribs at once using 3-2-1 method.  How much time will be added on with approx. 10 racks?

4.  Suggestions on how to use the 3-2-1 method with rib racks??

5.  I have never cooked for more than 10 people.  Am I being too ambitious??  

Thanks!!

 

[raptor700]

I think you can get the job done; 1st, don't pull the pork until time to serve, 2nd, 12 racks may add an hour to your cook time, i like to rotate the ribs in the rack to insure even cooking time.

You can never be to ambitious