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Catering, Vending and Cooking For The Masses. this forum is OnTopic. A resource to help with catering, vending and just cooking for large parties. Topics to include Getting Started, Ethics, Marketing, Catering resources, Formulas and recipes for cooking for large groups.


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Unread 03-29-2010, 11:36 AM   #1
Gerry D
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Default Country Style Ribs

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.
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Unread 03-29-2010, 11:49 AM   #2
Jorge
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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.
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Unread 03-29-2010, 01:53 PM   #3
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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!
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Unread 03-30-2010, 09:11 AM   #4
LouCfur
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Since they are pretty much sliced butt I would think the yield would be about the same.
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