I'd do 70# of raw pork (it'll yield around 40-45#) for the pulled pork and about 20-25 racks of ribs. 40# of wings ought to cover you. Personally, I'd do pork and ribs or pork and wings but not all three - you're in for a long, long cook session and need a seriously big cooker to pull it off by yourself. I'd consider grilling or deep frying the wings (hot wings) to save some time.
PS: I'd serve the meat the first time through so everyone gets some food. Don't let the 3/4# guys serve themselves at the beginning...especially the ribs - just a thought! Start with a generous pile of pork and two ribs - they can always come back for more!
Just my $.02 worth. I'm doing pork and sides for approximately 400 this Sunday so I'm a bit stressed myself!!
Southern Brethren BBQ Competition Team
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"I love being hated in my hometown!" - David Hair
KingFisher Gator Rotisserie cooker, WSM, Stainless 5 burner with IR gas grill, Turkey Fryer, Weber JD Commemorative grill, slightly used Bandera chamber for future use as a cold smoker, Masterbuilt 40" insulated ELECTRIC smoker