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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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11-22-2011, 08:09 PM | #1 |
is Blowin Smoke!
Join Date: 10-16-08
Location: Virginia
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When catering ribs?
I'm thinking about adding ribs to my catering menu for next year and I have a few questions for those that do them. If doing spare ribs how do you serve the whole spares or St Louis cut? How many bones do you figure per person for the price you charge? For me like when doing pulled pork I allow guests to have at the buffet and some may take a 3oz sandwich and others may eat 1/2lb. I figure and cook a 1/3lb per person and I have yet to come close to running out. I'd like to have a menu for next year with a meat selection and a price for a choice of 1, 2 or 3 meats with a list of meats but I am worried say if a group of 50 people choose spare ribs as the only meat then how many bones per person to figure for that. I have seen posts where people say 2 or 3 bones when there are 2 meats but what if it is the only meat? Thanks for your input...
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11-22-2011, 09:02 PM | #2 |
Babbling Farker
Join Date: 06-09-08
Location: Forker River, NJ
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3 bones - $7
1/2 rack 12 full rack 22 all st louis
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Jacked UP BBQ vending Ocean County Pig Assassins competition team retired and is now known as Jacked UP BBQ Fec 750 Fec 100 Large Spicewine |
11-22-2011, 09:38 PM | #3 |
is Blowin Smoke!
Join Date: 10-16-08
Location: Virginia
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Jacked Up, are those catering prices? That what I sell them for when vending. I guess what I am looking for is how many bones would you figure per person for buffet if ribs were the only meat?
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11-22-2011, 10:08 PM | #4 |
Got Wood.
Join Date: 08-15-11
Location: Montevallo, Al
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When cooking ribs at family gatherings and other functions, I cook whole slabs, no St. Louis or Memphis cuts. If cooking ribs only, I figure half slab per person plus 3 slabs extra for the pit. It always works out fine with maybe a slab or 2 left over for me,,lol. $15 a slab on reunion/gatherings. Anything else they go for $18 like everyone else charges for catering or vending.
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"If it ain't from Dixie, it ain't real 'Que" |
11-23-2011, 08:55 AM | #5 |
is One Chatty Farker
Join Date: 01-04-09
Location: Johnston, Ia
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We will stand a serve the ribs (one person can easily hand them a plate with their portioned ribs on the plate) and self serve buffet the rest. It only takes two or three big eaters to screw up your count.
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Specialization in bipolar, self-injury, and OCD |
11-23-2011, 09:27 AM | #6 |
is one Smokin' Farker
Join Date: 10-17-10
Location: Livermore, CA
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We figure two bones per person when doing two meats, but if you are not serving, you better plan on 6 bones per person, because that is what people will take. We did a benefit for a winery where the owner wanted people to serve themselves. I saw one lady take nearly an entire rack of ribs, so we had to immediately step in and serve, or they would have been gone before 75% of the people got to them.
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Dave CBJ, 15' custom BBQ trailer with a Backwoods Competitor, Pitts & Spitts off-set, & Santa Maria grill. Ole Hickory CTO, 1 BGE, 2 Weber kettles and 1 Smokey Joe, BWS Chubby, Sonoma gasser, and a BBQ store full of everything BBQ. |
11-23-2011, 10:24 AM | #7 |
somebody shut me the fark up.
Join Date: 05-03-06
Location: Ventura, CA
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ribs are tricky serving as the stand alone meat. Bring about what Dave suggested.
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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 |
11-23-2011, 01:12 PM | #8 |
is one Smokin' Farker
Join Date: 04-14-08
Location: NS, Canada
Name/Nickname : JO
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If it's cost plus fine, load em up, if not ya better serve them 2-3 bones per..
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Southern Smoker-Northern Division! Lang 84D Longneck Cookshacks Gone brick n mortar :crazy: |
01-19-2012, 09:35 PM | #9 | |
is One Chatty Farker
Join Date: 11-15-08
Location: Lake View, New York
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Quote:
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01-19-2012, 09:38 PM | #10 |
is One Chatty Farker
Join Date: 11-15-08
Location: Lake View, New York
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however on pricing we charge 20bucks for 5 to 20 ...18 bucks for 20 to 50 a rack unless they order 50 or more 16bucks
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01-20-2012, 06:24 AM | #11 |
Quintessential Chatty Farker
Join Date: 12-15-07
Location: England
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We serve this method also and cut them California style.
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www.drsweetsmoke.com Slappin that bass like some delerious funky preist!!! UDS, Half Pint (Mini UDS), Weber, ProQ 20, Kegrilla *250 gallon cooker- 'The Meat Beast!!'* British BBQ Championships Grand Champion 2008 ~~~~ British BBQ Society - Southern Championship Grand Champions 2009
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01-20-2012, 11:21 AM | #12 |
somebody shut me the fark up.
Join Date: 05-03-07
Location: New Baltimore, Mi.
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Allright WTF is California style?
You mean Hollywood cut? So you lose every other bone?
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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 |
01-20-2012, 01:03 PM | #13 |
Quintessential Chatty Farker
Join Date: 12-15-07
Location: England
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OK Hollywood but that just sounds a bit limp wristed . haha!
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www.drsweetsmoke.com Slappin that bass like some delerious funky preist!!! UDS, Half Pint (Mini UDS), Weber, ProQ 20, Kegrilla *250 gallon cooker- 'The Meat Beast!!'* British BBQ Championships Grand Champion 2008 ~~~~ British BBQ Society - Southern Championship Grand Champions 2009
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01-20-2012, 01:24 PM | #14 |
On the road to being a farker
Join Date: 12-09-07
Location: Pewaukee, WI
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I figure 1/3 rack per person, unless I offer ribs with another meat, then more like 1/4 rack per person. Never had a problem.
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The Dude: Yeah, well. The Dude abides. Medium Spicewine 3 WSMs www.smokincaboose.com |
01-20-2012, 04:10 PM | #15 |
is Blowin Smoke!
Join Date: 06-14-07
Location: Huntington Beach, CA
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I figured it was either that or the Santa barbara cut that Farmer John does with their supermarket spares...
http://www.bbq-brethren.com/forum/sh...ad.php?t=95269 |
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