MMMM.. BRISKET..
The BBQ BRETHREN FORUMS.  



Our Homepage Donation to Forum Overhead Welocme Merchandise Associations Purchase Subscription Amazon Affiliate
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Catering, Food Handling and Awareness > Catering, Vending and Cooking For The Masses.

Notices

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.


Reply
 
Thread Tools
Old 02-20-2009, 03:58 PM   #1
Bossmanbbq
is One Chatty Farker
 
Bossmanbbq's Avatar
 
Join Date: 12-03-05
Location: Colorado
Default Ribs for 50

Looking at a catering gig for 50 wanting ribs. Never done a gig for this many people wanting ribs. I'm thinking two ribs a piece since were also doing chicken, and figure on 12 racks of spares. Does that sound about right to all of you?
__________________
Bossman
www.bossmanbbq.com
Peoria Custom Pit 24x72*Treager Texas Style Smoker *Whole Hog Country Smoker*

" You can put all of the sauce on it you want, but you still have to master the art of cooking barbecue"
- Mike Mills-
Bossmanbbq is offline   Reply With Quote


Old 02-20-2009, 04:05 PM   #2
Bbq Bubba
somebody shut me the fark up.
 
Bbq Bubba's Avatar
 
Join Date: 05-03-07
Location: New Baltimore, Mi.
Default

12 racks will be more than plenty at 2 bones PP.

I figure 12 bones per rack but usually don't serve the ends so 10 bones at 2 PP = 10 slabs.
__________________
Owner of Bubba's BBQ & Catering L.L.C.
Beer Snob
I cook the #bestbrisketnorthoftexas. Get over it.
#detroitporkmafia
BBQ Person of the Year 2013
Bbq Bubba is offline   Reply With Quote
Old 02-20-2009, 04:09 PM   #3
Roo-B-Q'N
is One Chatty Farker

 
Roo-B-Q'N's Avatar
 
Join Date: 08-29-06
Location: Arlington, Nebraska
Default

Are you serving or are they serving themselves? You know the drill about portions.
__________________
________________
www.operationbbqmw.org
KCBS CBJ 9831
Large Spicewine, Backwoods Smoker (Party), WSM, Oklahoma Joe's Offset, Wood Fired Oven
Roo-B-Q'N is offline   Reply With Quote
Old 02-20-2009, 05:14 PM   #4
big brother smoke
somebody shut me the fark up.
 
big brother smoke's Avatar
 
Join Date: 05-03-06
Location: Ventura, CA
Default

What they said!
__________________
Peace and Smoke,
BBS

Powered by the West Coast Offense: Big Poppa Smokers and Simply Marvelous BBQ - "Walk with Us"

My weapons: Humphrey's Smokers
big brother smoke is offline   Reply With Quote
Old 02-20-2009, 05:23 PM   #5
Norcoredneck
somebody shut me the fark up.
 
Norcoredneck's Avatar
 
Join Date: 07-11-06
Location: Norco, Ca.
Default

Isn't 3 bones standard?
__________________
Low and Slow.....

The Prontologist is in...
Ok let's see your Butt!
Norcoredneck is offline   Reply With Quote
Old 02-20-2009, 05:32 PM   #6
SoEzzy
Full Fledged Farker
 
SoEzzy's Avatar
 
Join Date: 12-02-06
Location: SLC, UT
Default

3 bones a piece x 50 = 150 / 12 = 12.5 racks.

Ribs come cryoed in 3's so 12 or 15 is 4 or 5 cryovacs.

If you go 2 bones as you have the chicken as well, then 2 x 50 = 100 / 12 = 8.5 racks.

Ribs come cryoed in 3's so 8.5 is 3 cryovacs.
__________________
"There is no such thing as a little garlic." A.Baer
SoEzzy is offline   Reply With Quote
Old 02-20-2009, 05:36 PM   #7
The Pigman
is One Chatty Farker
 
The Pigman's Avatar
 
Join Date: 04-10-07
Location: Cincinnati Ohio
Default

Damm is that all 2 ea .....I would have to stop on way home to get a meal because i just had a appitizer
__________________
Smokin Blues BBQ
The Pigman (Roger) Pitmaster
KCBS CBJ #30390

Lead for State of Ohio & Indiana for Operation BBQ Relief
Operation BBQ Relief Founding Member
Lang 84 Custom Longneck with warmer
Mobil Food Lic. With State of Ohio
The Pigman is offline   Reply With Quote
Old 02-20-2009, 06:15 PM   #8
River City Smokehouse
is One Chatty Farker
 
River City Smokehouse's Avatar
 
Join Date: 09-25-05
Location: Jefferson City, Missouri
Default

If ribs are the only meat being served then I would figure a minimum of 3 bones per person. With chicken I think 2 is ok. If it is buffet style then look out! I watched a boy and his dad recently devour over 30 ribs between the two of them. I think the chicken will sit and the ribs will go first.
__________________
"Please let me be the person my dog thinks I am." ~Author Unknown
8 x 18 Haulmark Trailer
Fast Eddy FEC 100
Traeger Texas BBQ 075
UDS "Cool Hand Luke"
3 Weber Kettles and a Yellow Thermapen
KCBS Certified BBQ Judge #8425
River City Smokehouse is offline   Reply With Quote
Old 02-20-2009, 09:20 PM   #9
jbrink01
is Blowin Smoke!
 
jbrink01's Avatar
 
Join Date: 08-17-06
Location: Washington, Missouri
Default

I would do 15 racks.
__________________
[CENTER][B][/B] [/CENTER]
[CENTER][B][I][B]KCBS #13207[/B][/I][/B][/CENTER]
[CENTER][B][I]2013 Insane Can Posse [/I][I]Tour [/I][/B][/CENTER]
[CENTER][I]Sponsored By: [/I][/CENTER]
[CENTER][B][I]Gateway BBQ Store[/I][/B][/CENTER]
[CENTER][B][I]Blues Hog BBQ Company[/I][/B][/CENTER]
[CENTER][B][I]Plowboys BBQ Company[/I][/B][/CENTER]
jbrink01 is offline   Reply With Quote
Old 02-21-2009, 10:29 AM   #10
Bossmanbbq
is One Chatty Farker
 
Bossmanbbq's Avatar
 
Join Date: 12-03-05
Location: Colorado
Default

I know, I told my wife the same thing that we would have to serve the ribs ourselves due to people just by-passing the chicken all together. I'm looking to charge them $13.00 per person with coleslaw, beans, potato salad and cookies/brownies and their taking care of the drinks.
__________________
Bossman
www.bossmanbbq.com
Peoria Custom Pit 24x72*Treager Texas Style Smoker *Whole Hog Country Smoker*

" You can put all of the sauce on it you want, but you still have to master the art of cooking barbecue"
- Mike Mills-
Bossmanbbq is offline   Reply With Quote
Old 02-22-2009, 11:28 PM   #11
fevoice
Knows what a fatty is.
 
Join Date: 02-10-08
Location: Boulder, CO.
Default Ribs for 50

Chuck,

If you haven't settled on the $$'s yet, I'd tell the customer they need 3 ribs and 1-2 peices of chicken pp. You know how these things go, some will eat 2 ribs some will eat 5, some will eat only chicken. But as long as you talk it over with the client before hand, they won't blame you if they run out of food. And I'm sure they won't complain if there are leftovers.

In the words of that great BBQ philosopher Steve of Denver Cajun BBQ Crewe - "You never want to run out of food."

My BBQ calculator calls for 2.5 ribs pp. Only a calculator would come up with 2.5 ribs pp.

JMO...

Frank Eriksen
Roaring Fork BBQ
__________________
Frank Eriksen
Roaring Fork BBQ :-D
Modified Traeger 075
[URL="http://www.roaringforkbbq.com"]www.roaringforkbbq.com[/URL]
[EMAIL="[email protected]"][email protected][/EMAIL]
fevoice is offline   Reply With Quote
Old 03-01-2009, 03:41 PM   #12
browe
Got rid of the matchlight.
 
Join Date: 05-04-08
Location: Tallahassee, FL
Default

If you are serving ribs and chicken, I seriously doubt you will run out of food by cooking 9 racks of ribs figuring 2 per person unless you are serving 50 men. At most 10 racks. Most ladies will not take more than 1 rib if they take chicken too.

Also, the last time I thought there were 3 racks in one cryovac, there ended up being 2. I now buy my ribs from Sysco and they come 12 racks in a case. I only buy St Louis style as I know I will always get 12 bones in a rack.

I would cook 50 chicken quarters (mixed dark and white) and 9/10 racks of ribs. You are also serving 3 sides plus desserts.
browe is offline   Reply With Quote
Old 03-01-2009, 11:46 PM   #13
big brother smoke
somebody shut me the fark up.
 
big brother smoke's Avatar
 
Join Date: 05-03-06
Location: Ventura, CA
Default

In these neck of the woods BBs come three to a cryo and spares come two to a cryo.
__________________
Peace and Smoke,
BBS

Powered by the West Coast Offense: Big Poppa Smokers and Simply Marvelous BBQ - "Walk with Us"

My weapons: Humphrey's Smokers
big brother smoke is offline   Reply With Quote
Old 03-01-2009, 11:53 PM   #14
Weiser
is one Smokin' Farker
 
Join Date: 10-25-08
Location: Drippin' Springs, TX
Default

I'd pass on the Chicken and expect at least three bones for $13.
Ya, I know, beans, Slaw and Desert that would also go untouched.
Consider giving them a choice of one or the other.
Oh, 15 racks. You won't be sorry.

Weiser
__________________
[COLOR=Red][I]"There is a Fine Line between a Hobby and a Mental Disorder."
[/I][SIZE=1][COLOR=Black]
[/COLOR][/SIZE][/COLOR][COLOR=Red][SIZE=1][COLOR=Black]
[/COLOR][/SIZE][/COLOR]
Weiser is offline   Reply With Quote
Old 03-02-2009, 10:31 AM   #15
hossrocks
On the road to being a farker
 
Join Date: 09-26-06
Location: Kuna, Idaho
Default

Place the Ribs at the end of the service line and use a smaller dinner plate. That will limit the number of ribs they will take on the first pass through the line.
__________________
Hoss
[B]Big Daddy's BBQ[/B]
[B]Concessions and Catering[/B]
[B]Kuna, ID[/B]
[URL="http://www.bigdaddysbbqonline.com"]www.bigdaddysbbqonline.com[/URL]
Louisiana Grill - Whole Hog
Traeger 150
30x72 Reverse Flow Offset
16ft Wells Cargo Mobile Kitchen
12ft Full service Mobile Kitchen
hossrocks is offline   Reply With Quote
Reply

Similar Threads
Thread Thread Starter Forum Replies Last Post
Best Ribs Ever! - Chris Lilly Memphis Dry Rub Ribs - Sorry no prOn Pappy Q-talk 20 10-03-2011 01:36 PM
Ribs... Must have ribs! Ribs! Riiiiibs! (pr0n) BigButzBBQ Q-talk 32 02-01-2011 08:14 PM
Trying no-foil ribs for the first time - Popdaddy's hot and fast weeping ribs maybe? caliking Q-talk 15 09-06-2010 10:10 PM
ABT's, MOINK Balls, Spare Ribs, & Beef Ribs Papa Payne Q-talk 14 10-27-2009 06:43 PM
Beef Ribs vs. Pork Ribs (Baby Back or Spare) Bigmofo300lbs Q-talk 22 01-12-2005 03:57 PM

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump


Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.
Custom search MAY not work(no display box) in some configurations of Internet Explorer. Please use compliant version of Firefox or Chrome.







All times are GMT -5. The time now is 04:28 AM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2024, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts