How many people can I feed with 1 UDS?

Neighbors were talking about doing a block party and it got me to thinking, how many people could I realisticly feed at one time on with my UDS. I'd like to do baby backs and pulled pork... and have it all ready at the same time. Maybe even a couple dozen ABTs while I'm at it.
My initial thought was butts on the bottom grate with ribs on top in racks to maximize space. mAybe lay a 3rd grate right on top of the butts for the ABTs. Better to do 10lb butts or 5lbs? I figure 2-3 ribs and 2 sliders along with sides per person? What would your timeline look like?

I have your standard UDS. Dome lid with 2 grates about 7" apart and I use a water pan on top of the basket. I use kingsford with wood chuncks,

Never had much success trying to slow-cook to a specific time for a massive amount of people. I'd recommend taking it in batches, as mentioned above.

This is how I may do it:

1) Butts on smoker 'til 160, foil and into a 250 to 300 degree oven (whatever temp your oven will settle in nicely at - mine stops pulling a "stop/go" on the igniter at around 280).

2) BB's on the smoker for 2 1/2 hours, foil w/ a bit of juice, and into the oven.

3) ABT's, MOINKS, Fatties onto the smoker. You can pre-cut the fatties in half to help speed the cooking process and get them all done around the same time.

4) Pull butts from the oven when they're done. Let rest until you're ready to serve (insert cambro/cooler/warm towel/whatever technique here).

4) After 45-minutes to an hour in the oven, pull the BB's and use a kettle / gasser / alternate cooker to firm up and glaze over med-to-high heat. Let rest and cut into 2-rib sections.

5) Pull Fatties, Moinks, and ABT's when they're done.

6) Pork-pulling demonstration ("ooh, Ahh, DANG!"), followed by some good eatin'!