When catering, I choose to do do as little pre-labor as possible, meaning ribs come pre-tripmmed St. Louis style. For example: You pay $1.39 for untrimmed, and you pay 1.89 for St. Louis, I will take St. louis cut anyday for catering. Why, time, cost of labor, the less the meat is handled by your staff, etc.
If you have 200 clients at .33 per lb, the cost would be $91.74; At $1.89 the cost would be 124.74.
Peace and Smoke,
My Weapons: Custom rig - Kandi, UDS; Bubba Keg; 22.5 WSM x 2; 18.5 WSM; BWS extended party; BWS Gator and an Onyx Oven; 29' ft Coachmen Leprechaun (Lola).
Dan Chambers get well soon, so we can tell you to "Shut up Chambers"