I sell pork, brisket, ribs, and turkey and everything is ala carte. All meats are sold in 1/4 pd increments and ribs are sold as 3 bones/half rack/full rack. The reason we do this is because the "plates" are a PIA if you price them correctly. For example, a brisket and rib plate should be significantly higher than a pork and turkey plate. So you need to decide to take a hit an price everything all the same or price all combinations differently, which is confusing to customers. The ala carte menu allows customers to get what they what and you don't take a hit in the higher priced items. People had a hard time at first but now are used to it and like it. I serve family style, so many of my orders are large (pound of each meat). Plating is very simple this way.
On a side note, we sell our sandwiches in 2 sizes (2 different size rolls). The reason we do this is to deal with the 2 type of customers: the tight wad who is used to buying cheeseburgers off the dollar menu and the regular who understands why brisket is so high and is willing to pay for it. The tight wad can always get their cheap sandwich ($4 small pork) and my regulars can get their large brisket sandwich that is priced fairly and I don't get hosed averaging prices to make everyone happy. Just something to think about.
Good Luck