The BBQ BRETHREN FORUMS.  



Our Homepage Donation to Forum Overhead Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Amazon Affiliate
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


Reply
 
Thread Tools
Old 06-30-2011, 12:23 PM   #1
Canadian Badger
Is lookin for wood to cook with.
 
Join Date: 04-21-09
Location: Maple Ridge BC
Default How many ribs will I need?

I'm thinking of smoking some baby backs for a crowd of 90 people. I only have an 18" and a 22" WSM available. Is it even doable? Also; how many racks ribs should I smoke?
__________________
WSM's, Lrg BGE, Primo Oval, Weber Performer

KCBS CBJ
PNWBA CBJ
Canadian Badger is offline   Reply With Quote




Old 06-30-2011, 12:30 PM   #2
QansasjayhawQ
is One Chatty Farker

 
QansasjayhawQ's Avatar
 
Join Date: 06-21-06
Location: Lawrence, Kansas - The Great American Outback
Default

If you are serving side dishes in addition to the ribs, and if your crowd is split about 50/50 men and women . . . and if this isn't a high school football team, or some other group of people famous for eating more than the average person . . .

About half a rack of baby backs along with a couple sides and a desert per person should be about right. Some people will eat less, some will eat more.

Now, how to fit 45 racks on one 18" and one 22.5" WSM?

I would use rib racks which stand the ribs up vertically for starters, but even then you probably don't have enough space to cook them all simultaneously.

Do you have any friends or neighbors you could borrow more cookers from?

I presume you want them all to cook and be ready at the same time. You could do them in shifts (two or three) and hold them in Cambros or coolers stuffed with newspaper . . .

Hope this helps!
__________________
We should be too big to take offense and too noble to give it. - Abraham Lincoln
-------
One Moocow UDS! (Thanks, Shane!)
http://www.moocowbbq.com/
Two Weber 22.5" kettles One Brinkmann Smoke'N PitMaster Deluxe One LARGE WSM! (special black glossy finish) w/Stoker! WooHoo! KCBS Member/KCBS Master CBJ #24295
Sweaty, smokey and enjoying every minute.
QansasjayhawQ is offline   Reply With Quote


Old 06-30-2011, 12:34 PM   #3
jestridge
somebody shut me the fark up.
 
Join Date: 12-28-07
Location: annville ky
Default

According to allreceipes.com you will need 45 pound of ribs, that a lot of meat to cook on thoses cooker of yours
jestridge is offline   Reply With Quote


Old 06-30-2011, 12:41 PM   #4
Myrdhyn
Full Fledged Farker
 
Join Date: 12-22-10
Location: Huntsville, AL
Default

I know you're asking about ribs, but for that many people, I'd do pulled pork. It's going to be a TON less effort, still be pork, and be doable on those two smokers. Ribs, as stated you're going to need upwards of 45 racks of ribs, and I'd be surprised if you could get more than 30 between the two smokers. Buttz on the other hand, you should be able to get 8 on the 22.5" and 6 on the 18.5" which will be plenty of meat for 90 people.
__________________
CharBroil Red Infrared; Stok Tower; 22.5 WSM; 22.5 OTS
Myrdhyn is offline   Reply With Quote


Old 06-30-2011, 12:45 PM   #5
Jaskew82
is One Chatty Farker
 
Jaskew82's Avatar
 
Join Date: 06-20-11
Location: Mooresville, NC
Default

I would def do pulled pork. Use your 22.5" WSM and load it up with 4 butts on the top rack. That will give you roughly 45 servings. Then switch them to the bottom rack 6 hours prior to serving time and put 3-6 racks of ribs in a rib rack on your top rack.

Use your 18" for another 3-6 racks. That will get you as much as 70 or so servings. Then use a grill and do up some burgers and hot dogs, moink balls, abts, and grilled sausage.
__________________
Hillside BBQ

2013 Stumps Classic - Delivered 4/15/13
Large BGE - Rescued 2012
2010 WSM 22.5"
2010 Weber genesis gas grill
Rescued 22.5 Weber One-touch gold
Yellow Thermopen
BBQ Guru CyberQ
2011 Built UDS - Retired
Jaskew82 is offline   Reply With Quote


Old 06-30-2011, 12:47 PM   #6
Jaskew82
is One Chatty Farker
 
Jaskew82's Avatar
 
Join Date: 06-20-11
Location: Mooresville, NC
Default

Quote:
Originally Posted by Myrdhyn View Post
I know you're asking about ribs, but for that many people, I'd do pulled pork. It's going to be a TON less effort, still be pork, and be doable on those two smokers. Ribs, as stated you're going to need upwards of 45 racks of ribs, and I'd be surprised if you could get more than 30 between the two smokers. Buttz on the other hand, you should be able to get 8 on the 22.5" and 6 on the 18.5" which will be plenty of meat for 90 people.

This is a great solution as well.
__________________
Hillside BBQ

2013 Stumps Classic - Delivered 4/15/13
Large BGE - Rescued 2012
2010 WSM 22.5"
2010 Weber genesis gas grill
Rescued 22.5 Weber One-touch gold
Yellow Thermopen
BBQ Guru CyberQ
2011 Built UDS - Retired
Jaskew82 is offline   Reply With Quote


Old 06-30-2011, 12:56 PM   #7
Wampus
somebody shut me the fark up.

 
Wampus's Avatar
 
Join Date: 06-05-09
Location: Mooresville, IN
Default

I've done a few large cooks and can definitely testify that PP goes a LOT farther than ribs. I figure 1 lb of UNCOOKED meat per person and it works out pretty well (for pulled pork). You could also do some ribs as an "also" meat and they'll go a lot farther.

If you ARE set on ribs, I usually plan for 3-4 people to 1 rack of ribs. Especially if there will be a lot of sides. So for 90 people, if it were me cooking, I'd cook from 22-30 racks total. IF you use rib racks, you'd still be hard pressed to get all those onto your 2 WSM's. You could, but they'd be packed FULL!
__________________
Big JT's Smokin' BBQ Competition Team

"Oh, I don’t reject Christ. I love Christ. It’s just that so many of you Christians are so unlike Christ."
-Mahatma Gandhi
Wampus is offline   Reply With Quote


Old 06-30-2011, 01:01 PM   #8
kcmike
is one Smokin' Farker

 
kcmike's Avatar
 
Join Date: 02-09-11
Location: Kearney, MO
Default Oakridge BBQ's Catering Workbook

Here ya go... I built this Catering Workbook many years ago, and it's been around the internet a time or two... It says you'll need about 45 slabs. Not sure you'll even get half of those in your two cookers at one time. Keep in mind, you never want to run out of food, or even look like you're about to run out of food, so although 45 slabs may sound like a lot, it will actually be pretty close with a few left-overs for folks to take home. Holler with any questions.
Attached Files
File Type: xls Oakridge_BBQ_Catering_Workbook_v3.xls (40.0 KB, 125 views)
__________________
Mike Trump
President & CEO, Oakridge BBQ LLC

~ Visit Oakridge BBQ ~

Lang 84D
22˝" WSM
Oaklahoma Joe 20x40
26˝" Weber Kettle
kcmike is offline   Reply With Quote


Thanks from:--->
Old 06-30-2011, 01:02 PM   #9
GrillinFool
Full Fledged Farker
 
Join Date: 05-08-09
Location: St. Louis
Default

I would agree on the PP for this. Particularly with those grills. I disagree with one slab for two people. If you have sides and such, 1 slab will feed three people. There are a lot of people who will grab only a couple bones. IF you take a standard plate and put a half slab on it, there's no room for much of anything else. That being said, you would still need six rib racks and that's just not enough space with what you have. You could do the roll method where you roll the ribs and stand them on their side like a bunch of cylinders on your grill, but even then, I;m not sure you have the space....
GrillinFool is offline   Reply With Quote


Old 06-30-2011, 01:25 PM   #10
Weston81
Knows what a fatty is.
 
Join Date: 04-25-11
Location: Wentzville, Mo
Default

I've got the 18" WSM and I can only fit one rack per grate. Each rack holds three sides of ribs for a total of six sides. Even if the 22" could hold double that, and I don't know that it can you would still only have a total 0f 18 sides of ribs. I agree that PP is the way to go, I honestly believe you could just about get all the butts on the 18' smoker if you wanted. At least 60lbs or so of it, I've cooked three ten lb butts on one rack at the same time.
Weston81 is offline   Reply With Quote


Old 06-30-2011, 01:33 PM   #11
SteerCrazy
Full Fledged Farker
 
SteerCrazy's Avatar
 
Join Date: 02-12-07
Location: Kansas City
Default

I'd agree on the pulled pork idea, plus your cost is going to be much lower per person
__________________
Weber Performer
Weber Smoky Mountain
Spicewine Large Single Axle Trailer
Traeger Junior with upgraded Ortech Digital Therm
#2 La Caja China
SteerCrazy is offline   Reply With Quote


Old 06-30-2011, 01:36 PM   #12
GrillinFool
Full Fledged Farker
 
Join Date: 05-08-09
Location: St. Louis
Default

Quote:
Originally Posted by SteerCrazy View Post
I'd agree on the pulled pork idea, plus your cost is going to be much lower per person
By a TON!!
GrillinFool is offline   Reply With Quote


Old 06-30-2011, 01:44 PM   #13
Weston81
Knows what a fatty is.
 
Join Date: 04-25-11
Location: Wentzville, Mo
Default

By hundreds of dollars!!!
Weston81 is offline   Reply With Quote


Old 06-30-2011, 01:50 PM   #14
Canadian Badger
Is lookin for wood to cook with.
 
Join Date: 04-21-09
Location: Maple Ridge BC
Default

WOW! Thanks for the responses. I guess that I should have been clearer. It is for an ATV event so the crowd is mixed, all ages sizes etc... I made Pulled Pork the last time around and it was a hit so this time I thought that I would try something different. Maybe ribs are a bit ambitious.

I think that the thought of putting the meat at the end of the line is a good one. People will tend to fill their plates with the sides first and then have less room to put ribs on their plate.

If I was to deep fry some turkeys any idea on how many I would need for this crowd of 90? I have 3 fryers available to me.
__________________
WSM's, Lrg BGE, Primo Oval, Weber Performer

KCBS CBJ
PNWBA CBJ
Canadian Badger is offline   Reply With Quote


Old 06-30-2011, 01:56 PM   #15
Weston81
Knows what a fatty is.
 
Join Date: 04-25-11
Location: Wentzville, Mo
Default

At least a lb of frozen weight per person if not more. I can't remember the max weight suggested for a fryer but I want to say 15lbs. So you're looking and 6 turkeys. Brethren, Please correct me if I am wrong on this.
Weston81 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 02:36 PM
Ribs... Must have ribs! Ribs! Riiiiibs! (pr0n) BigButzBBQ Q-talk 32 02-01-2011 09:14 PM
Trying no-foil ribs for the first time - Popdaddy's hot and fast weeping ribs maybe? caliking Q-talk 15 09-06-2010 11:10 PM
ABT's, MOINK Balls, Spare Ribs, & Beef Ribs Papa Payne Q-talk 14 10-27-2009 07:43 PM
Beef Ribs vs. Pork Ribs (Baby Back or Spare) Bigmofo300lbs Q-talk 22 01-12-2005 04:57 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 04:14 PM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2018, 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