View Full Version : Country Style Ribs
03-29-2010, 11:36 AM
How many pounds of country style ribs would I need (pre-cooked weight) for 40 people? Should I expect the same yield (approximately 50%) as if I were cooking a whole butt? I know they will cook a lot faster than a whole butt.
03-29-2010, 11:49 AM
I've never put mine on the scale that I can recall. They were a longtime favorite of my father so I cooked them often while he was still with us. I don't think I ever lost 50%, based on the grate space available when I was pulling them. It may have been close at times though.
I will serve them just as they come out of the cooker though. If I'm pulling a butt, I will toss all of the fat remaining inside when I pull though.
03-29-2010, 01:53 PM
I just did a small sized batch (from Costco) over the weekend, smoked with a couple of boneless shoulders, and I would say there was about a 30-35% loss between cooking and trimming... they were good and smokey!
03-30-2010, 09:11 AM
Since they are pretty much sliced butt I would think the yield would be about the same.
vBulletin® v3.8.7, Copyright ©2000-2014, vBulletin Solutions, Inc.
Copyright ©2000-2014, The BBQ Brethren Inc. All Rights Reserved