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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 02-20-2009, 03:58 PM   #1
Bossmanbbq
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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?
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Unread 02-20-2009, 04:05 PM   #2
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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.
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Unread 02-20-2009, 04:09 PM   #3
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Are you serving or are they serving themselves? You know the drill about portions.
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Unread 02-20-2009, 05:14 PM   #4
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What they said!
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Unread 02-20-2009, 05:23 PM   #5
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Isn't 3 bones standard?
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Unread 02-20-2009, 05:32 PM   #6
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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.
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Unread 02-20-2009, 05:36 PM   #7
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Damm is that all 2 ea .....I would have to stop on way home to get a meal because i just had a appitizer
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Unread 02-20-2009, 06:15 PM   #8
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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.
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Unread 02-20-2009, 09:20 PM   #9
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I would do 15 racks.
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Unread 02-21-2009, 10:29 AM   #10
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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.
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Unread 02-22-2009, 11:28 PM   #11
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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...

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Unread 03-01-2009, 03:41 PM   #12
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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.
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Unread 03-01-2009, 11:46 PM   #13
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In these neck of the woods BBs come three to a cryo and spares come two to a cryo.
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Unread 03-01-2009, 11:53 PM   #14
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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.

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Unread 03-02-2009, 10:31 AM   #15
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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.
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