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Help from y'all... Business lunch

henapplehenapple Posts: 12,162
I service around 400 restaurants but really only have 2 bosses. I'm serving bbq to about 8 folks Thursday at 11:30. Would like to do ribs and pulled pork. My ribs take around 3 hrs and a 4lb turbo butt around 4 hours. I'm figuring put the butt on at 5am...done by 9 with some extra time. Ribs on at 6.i have a large and little Ag. I'll do tailgate Taters in the oven and some slaw. Is 3 racks enough? Timing sound correct? I'd love to do the butt Wednesday night but rather have fresh.

Thanks. Important meal. Definitely want to impress.
Green egg, dead animal and alcohol. The "Boro".. TN 
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