Rib Question :)-

[oldschoolbbq]

Found a wewlder to do some mods for me on my Tejas. Traded two racks of ribs spares and tips for the work.While talking to him ,he mentioned getting Married(poor guy) this Aug. and wanted to do a BBQ for the reception afterwards. My question is... for 200 people(men,women and kids) what would be the quantity of uncooked ribs should I plan on?

I am figuring a 1/2 rack per person,plus tips for snacking and the ones not into bone sucking. Is this about right or am I off. I get them at Sam's at case price and trim my own.From what I figure I'll need appox. 100 racks-that's 33 cases at Sam's(3 spares in each pack and 3 packs per box).Is there a cheaper way, or (I got a $1.88/lb. est. from Sam's)is it about right? Suggestions and hints appreciated( don't go suggesting Boiling or Baking-I may be crazy, but I'm not a Stupid LMAO

).

Thanks and SMOKE HAPPY

 

[bmudd14474]

Sounds ok. But I would hit up all the meat markets in town and tell them that you are going to need approx 200-300 lbs of ribs. You said about 100 racks so I am est about 2-3 lbs per rack. You will prob be able to get the ribs even cheaper. I know for our memorial day sales spares are going for 1.20 per lb. Even if you can only get it down 20 cents that means about 40 bucks to you.

Also do you have the xls spreadsheet that is floating on the site for est big events? If not its here. http://smokingmeatforums.com/forums/...ad.php?t=76251

Good luck

 

[zapper]

Tough call. I have never catered a 200 person event but I am guessing that at a wedding rececption you will not have that many folks eating even a half rack each. I would think that 100 racks would be plenty! I would also suggest that you do a few butts and serve pulled pork as well (usually cheaper per pound to buy and more to eat of finished product) There may be some denture wearers that don't want to be knawing on the bones and pulled pork on a plate or bun would be more suited to them. And then there are the folks that can't or don't eat pork for whatever reasons, Might I suggest quartered chickens too.

As for the sides, beans are pretty much manditory as is slaw and water mellon or a killer fruit salad



Good luck and we would like to know how it goes and see some pics of the goodies!

 

[travcoman45]

I do a bit a caterin so ifin it was me, here be the way I would do it:

50 racks a ribs, cut em after there smoked inta individual ribs

30 lbs a raw pork butt fer pulled sammies, this will give ya 15 lbs a cooked meat or 60 1/4 lb sammies which is plenty

30 lbs a raw brisket fer pulled sammies, same as the pork butt.

I'd do a slaw as well an a fruit salad.

As fer beans, I'll give ya my recipe which folks seem ta like lots.

[FONT='Arial','sans-serif']SMOKE IN THE HOLLAR BEANS (For approx. 200)(3x's normal recipe)[/font]

[FONT='Arial','sans-serif']165oz Bush's Original Baked Beans[/font]
[FONT='Arial','sans-serif']139 1/2 oz Red Beans with juice[/font]
[FONT='Arial','sans-serif']93 oz Pinto beans drained[/font]
[FONT='Arial','sans-serif']46 1/2 oz Black beans with juice[/font]
[FONT='Arial','sans-serif']3/4 Cup Dark Brown Sugar[/font]
[FONT='Arial','sans-serif']2 Tbs Garlic Powder[/font]
[FONT='Arial','sans-serif']2 Tbs Onion Powder[/font]
[FONT='Arial','sans-serif']5 Tbs Worechestershire Sauce[/font]
[FONT='Arial','sans-serif']6 lbs Maple Bacon[/font]
[FONT='Arial','sans-serif']3/4 Cup molasses[/font]

[FONT='Arial','sans-serif']Mix together, simmer for at least 2 hours[/font]

Now fer the meat, talk with yer local meat managers, tell em ya wanna buy stuff by the case, they should cut yall a deal cuse they don't have ta handle it. Mine sells me case stuff just a bit over cost.

I would pre cook the pork an beef, vac bag an warm in boiln water the day of, saves alota time.

Use a cheap white bun an the mahogany sauce from this site. Winner ever time!

Good luck.

 

[oldschoolbbq]

Thanks guys, and I had forgotten the table you mentioned Bmudd, and Travco-all he wants is Ribs which is easy) and he does the sides,family and friends like a covered dish thingy.Folks around here are getting tired of pulled Chicken sammies(the frozen,cooked kind-you know,NO FLAVOR

Anyhow ,thanks and HAPPY SMOKING

 

[fire it up]

Wow Tip, you never cease to amaze me.
That was some great info you gave.

 

[jamesb]

Considering that the 200 person is a mixed crowd (men, women and children), I would figure 1/3 rack (about 4) bones per person. With the trimmings and the supplied sides, you will be covered... The women and kids will probably not eat as much as the guys, so it will all balance out. This is a wedding reception, not a catered event for colledge football players after all...

Now, 200 people/3 people per rack= 66 racks of ribs. 66/9 (# of racks per case) = 7.3 cases (round up to 8 cases)... You end up with 72 racks and I'll bet you have left overs.

Good Luck with the cook!