Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Want to see how the EGG is made? Click to Watch
Facebook | Twitter | Instagram | Pinterest | Youtube | Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Want to see how the EGG is made? Click to Watch
How many ribs per person?
jeffreytotaro
Posts: 11
Hello All
I am new to the BGE and just got my Large last week. I have been really enjoying the forum and have learned tons, so thank you. I did a test cook of some ribs last week and they came out great, 5 hours, 275ish.
I'm curious what a good rule of thumb is for how many ribs per person when planning for a group. We are having 6 adults over tomorrow.
Thanks!
Comments
-
Depends on the ribs. Baby backs, depending on what else you're serving, figure half a slab per person. St. Louis / Spares, a little less. Beef back ribs, probably just 2--3 bones per person.
This is based on the ribs I've cooked (baby and St. Louis from Costco, beef from Publix). The ribs I get at Costco tend to be way meatier than what some of the chain restaurants server, particularly the baby backs.
-
I'd do 3 racks. I usually plan on 3 ribs for ladies... Half a rack for the guys. Also depends on appetizers, amount of sides, desserts...Green egg, dead animal and alcohol. The "Boro".. TN
-
Thanks for the info! Sorry I forgot to mention baby backs. I think I'll do three then, although I can fit 4 on the Egg in the rib rack. I prefer them dry and smoked straight through. I tried the foil method, but prefer the dry. I'll let the guests add some sauce if they want.Thanks!
-
Do 4 and take any leftovers for lunch. You'll be surprised how much people can eat when you serve them good ribs. This is 6 racks of baby backs and 9 people ate most of them. What didnt get eaten, people took home for later. I got to keep a half rack for my own lunch the next day.-Jody Newell (LBGE & a 36" Blackstone griddle).
Location: 🍺🍺 The back porch, Munford, TN. 🍺🍺 -
What's your setup? Is there a stone suspended down in there for indirect? It doesn't look like there's room for a plate setter. Is there anything holding up the ribs...or just each other?
-
If you got some hungry boys coming over for ribs, they could go through a slab each; I did that in my younger days. On the other hand, if you're having a bunch of snacks and appetizers first, you could end up with a slab feeding 3 pretty easy. I like making extra when guests come over - no one leaves hungry. Plus as Dweebs pointed out, ribs are good left over.
Cooking on an XL and Medium in Bethesda, MD.
Categories
- All Categories
- 182.6K EggHead Forum
- 15.7K Forum List
- 459 EGGtoberfest
- 1.9K Forum Feedback
- 10.3K Off Topic
- 2.2K EGG Table Forum
- 1 Rules & Disclaimer
- 9K Cookbook
- 12 Valentines Day
- 91 Holiday Recipes
- 223 Appetizers
- 516 Baking
- 2.4K Beef
- 88 Desserts
- 162 Lamb
- 2.4K Pork
- 1.5K Poultry
- 30 Salads and Dressings
- 320 Sauces, Rubs, Marinades
- 543 Seafood
- 174 Sides
- 121 Soups, Stews, Chilis
- 35 Vegetarian
- 100 Vegetables
- 312 Health
- 292 Weight Loss Forum