Question for the PIt: 12 Slab Cook (# of people & Portion SIze)

[Bad Hat BBQ]

This is maybe the 3rd time I've done10-12 slabs in a single cook. Delilah handles most of the work; so, no real issues with the cook; HOWEVER, I was asked 2 questions:

1. How many people will 12 Slabs feed?
2. What size portions?

My understanding is the Ribs will be the only protein but there will be many sides....

My Answer was 50-60 people with a mix of 2 to 3 bone portions.

• 9 Slabs in 4 portions of 3 bones per serving (36)
• 3 Slabs in 6 portions of 2 bones per serving (18) = 54 portions

Plan: Friday-Costco Run
Saturday PM- Pull membranes, Trim & Dry Rub
Sunday: 4 AM start (Ribs to be cut & delivered ~ 10:00 AM (too early in my book but that is what they want!)


Thoughts & Comments appreciated

Thanx
Scott

[Richard Chrz]

I think 3 bones is a nice serving.

[Bad Hat BBQ]

St Louis Cut
My gut says 3 per

I will be speaking with the POC today and verify # of people she is expecting.

My Job:
Shop, Smoke, Cut & Deliver...not serving

[Richard Chrz]

St. Louis cut, definitely 3. But remember you might not get great bones all across, so plan on a few extra racks, maybe 15.

[HawkerXP]

Baby backs or St Louie? The last three bones get pretty small. I'd visit Costcow Friday, just in case.

Sounds like fun!

[Bad Hat BBQ]

St Louis Cut
My gut says 3 per

I will be speaking with the POC today and verify # of people she is expecting.

My Job:
Shop, Smoke, Cut & Deliver...not serving

[mrichie1229]

I typically plan 3-4 bones per person, but I always have leftovers.

Are you also serving them, or dropping them off and letting people serve themselves? As everyone knows, the people at the front of the line may take a few more, which won't leave many for people in the back.

[Bad Hat BBQ]

St Louis Cut
My gut says 3 per

I will be speaking with the POC today and verify # of people she is expecting.

My Job:
Shop, Smoke, Cut & Deliver...not serving

[mrichie1229]

Good luck Bad Hat BBQ!

[STEbbq]

I’d assume 4 bones a serving especially if you are using baby backs. Some of those end bones can be small and/or not useable. That would suggest 20 racks for 60 people at 12 bones a rack. That said, I have never cooked that many ribs for a party of that size, so perhaps you have a better idea of the patty mix (kids and adults, availability of sides, closer to 50 instead of 60, no meat eaters) that will make 12 work. At 3 bones, you’d need 15 racks.

[Bad Hat BBQ]

St Louis Cut
My gut says 3 per

I will be speaking with the POC today and verify # of people she is expecting.

My Job:
Shop, Smoke, Cut & Deliver...not serving

[LA Pork Butt]

I think the above advice is good, but the male-female and age make up could change things. At my age 3 bones is plenty if I go beyond that I will pay the price. But when I was 19…

[Bad Hat BBQ]

St Louis Cut
My gut says 3 per

I will be speaking with the POC today and verify # of people she is expecting.

My Job:
Shop, Smoke, Cut & Deliver...not serving

[RichieB]

I'd say 3 are normal unless you are my S.I.L. I plan to 1/2 rack for him.

[Bad Hat BBQ]

St Louis Cut
My gut says 3 per

I will be speaking with the POC today and verify # of people she is expecting.

My Job:
Shop, Smoke, Cut & Deliver...not serving

[Spinaker]

I usually plan on 3 ribs a person. Most people will not eat more than that.

For 60 people, I would cook more than 12. Shoot for 15 to 18 racks, IMHO.

[Bad Hat BBQ]

St Louis Cut
My gut says 3 per

I will be speaking with the POC today and verify # of people she is expecting.

My Job:
Shop, Smoke, Cut & Deliver...not serving

[Spinaker]

That is the best way to go. I love doing that.

[shify]

I wouldn’t be comfortable estimating more than four servings per rack (assuming SLCs).

So that would put it at around 48 servings for 12 racks. If you are targeting 60 servings, I’d want to have 15 racks

[Bad Hat BBQ]

St Louis Cut
My gut says 3 per

I will be speaking with the POC today and verify # of people she is expecting.

My Job:
Shop, Smoke, Cut & Deliver...not serving

[Sid P]

I’d go with 4 per person.

[Bad Hat BBQ]

St Louis Cut
My gut says 3 per

I will be speaking with the POC today and verify # of people she is expecting.

My Job:
Shop, Smoke, Cut & Deliver...not serving

[jfmorris]

I for one don't think that is near enough meat for 60 people. I would personally plan on 3-4 bones per person, knowing some may eat less, and others may eat more. And as others said, there is a lot of variation in size and meat per bone in a slab of ribs, also depending on SLC versus baby back.

I recently smoked 8 racks of baby backs ranging from 2.75 to 3.0 pounds per rack, for my mother's 80th birthday, serving 14 adults and one 2 year old. The 2 year old ate two complete ribs herself, cleaning the bones! We pretty much demolished 5 of the 8 racks of ribs, and I sent my parents home with half of the leftovers, keeping the other half here for myself. And I had plenty of heavy sides with that - smoked baked beans and smoked Mac and cheese.

So if you go by that lunch time surprise birthday party, 15 folks = 5 slabs of 3lb baby back slabs for one meal. That is 3 people per rack of ribs, or a pound of precooked weight per person. Remember too that there is shrinkage, so I imagine 1 pound of precooked weight of ribs ends up being at most 5-6 ounces of actual meat off the bone after they are cooked. The bones really throw everything off, compared to things like brisket or butts.

If I were planning ribs for 60 people, I think I would need about 20 slabs to feel comfortable at all. Or I would choose another protein, or at least supplement with an additional protein, maybe a couple of Boston butts (pulled pork) in a crockpot on the side. Not everyone likes to gnaw on bones in front of people too, and some prefer to eat with a fork. Smoke 2 butts the day before, reheat and serve from a crockpot or chafing dish setup, and smoke the ribs the day of the party/dinner.

Just remember - it is much better to have LEFTOVERS than it is to run out of food and have hungry folks sitting around...

[Bad Hat BBQ]

THanx

Hopefully will get a head count to day from the coordinator

[Dadof3Illinois]

A lot of things determine how many folks a rack of ribs will feed. Are you talking about feeding NFL lineman or 4th graders? what kind of sides are there going to be and any dessert....(people save room for dessert).
I wouldn't figure any more than 3 adults per slab, and that's if the ribs are meaty.

[Mosca]

I always plan on everyone having the chance to eat 4 bones. Of course far more people will eat 3, 2, 1, or none than will eat 5 or more; but that’s not the point. It’s not a math question, it’s a social question. The very, very worst thing would be someone saying, “Everything was great, but they ran out of ribs.”

THAT is the number you need to cover, and comfortably. Get 13-14 racks.

[Bad Hat BBQ]

You Sir have a great point....

I was asked to cook 12 slabs...I am not sure how many folks will be there BUT plan to ask that today and I will make suggestions then...3 bones per sounds like a good planning factor to me

[Mosca]

If someone else chose the number, then you are clear. 12 will probably be more than enough. I would get 13 just to nail that door shut, but 12 should do it.

[jfmorris]

Well, if you are just the "caterer" for this gig, and not the host, the running out of food will be on the host. I just think I would be conservative in telling them how many people 12 slabs will feed. Did you ever say if they were baby backs, the thick loin back, or SL spares? Costco just has those extra meaty loin back ribs or the SL spares...

3 bones is probably a good way to factor. Covers the folks who eat 1 or 2, and the folks who eat 3 or 4. Are you cutting down to individual bones, or just 3 bone portions? Most folks will want/need it to be cut down to individual bones for consumption...

Totally off the wall, but something that just dawned on me... I don't think I have ever seen baby back ribs for sale in a true BBQ restaurant. They are always spares or Saint Louis cut spares. The places selling baby back ribs are places that don't specialize in BBQ. I.e. the Chili's, Applebees and other chain restaurants...

Back to the subject.... I find that *MOST* folks expect fall off the bone. If I am cooking just for my immediate family, I never ever wrap my ribs, or sauce my ribs. If I am cooking ribs for a crowd, I am going to do the Texas crutch for 1-2 hours of the cook, and then unwrap the last hour to firm up and caramelize some sauce on them for the finish.

[Bob's BBQ]

I usually figure 3 servings per rack and I usually have some leftovers.