Cooking Ribs For a Crowd

Cashfan · June 2016

I am probably going to host about 20-25 people on July 4th, and was thinking of serving ribs. I've been cooking on the egg for a year and a half, and have cooked ribs many times, just not in bulk and for so many people. I have a large and mini max. I was wondering what the best way to go about doing this, and wanted some feedback, as I know some of you do this regularly.

How many racks will I need? 6?

Baby Back's or St. Louis?

Should I try to have them finish right around eating time? Or have them finished the day before or a few hours early and have them rest? How should I reheat them?

I was thinking I could cook them either that morning or the day before, and reheat them in either my oven or roasting pan and serve them in that.

Another thought I had was to do chickens or pulled pork. I don't really want to do burgers and hot dogs again this year.

pgprescott · June 2016

Baby back or loin backs are easier and more forgiving imo. 3 bones per person should be plenty with sides. Cook to be done on time for ribs. PP is way easier to pull off. Cook ahead and rest. Easy Peasy. I always do both at the 4th. Good luck, you can do it!

Tony_T · June 2016

6 racks are only ¼ rack per per person for 25 guests (consider that most BBQ joints only serve ribs by the ½ or full rack). — I can handle a full rack of baby backs by myself

I would suggest at least ½ rack per person if all you're serving are ribs (+ sides).
St Louis have more meat than baby backs, so you might want to go that way.
(and if you don't have one already, get a rib rack)

But… for 20-25 guests, pulled pork and/or chicken sounds like the better option.

Cashfan · June 2016

Thanks for the feed back. Probably 1/2 of the 25 will be kids, thats why I thought maybe 6 racks. I will also have sides, and the guests will bring sides or dessert.

I do like the idea of doing both pulled pork and ribs. That wouldn't be much more work. I am pretty stuck on doing ribs though. I think it would be a good treat for the folks coming.

pgprescott · June 2016

Cashfan said:

Thanks for the feed back. Probably 1/2 of the 25 will be kids, thats why I thought maybe 6 racks. I will also have sides, and the guests will bring sides or dessert.

I do like the idea of doing both pulled pork and ribs. That wouldn't be much more work. I am pretty stuck on doing ribs though. I think it would be a good treat for the folks coming.

Cook the butt ahead. It's easy and takes the pressure off the rib cook. I look at it as a safety play. Pork butt is inexpensive and a crowd pleaser. The ribs will be the star.

Tony_T · June 2016

With ½ the guests being kids, then 6 racks of baby backs should be enough. And you can always throw on a few hot dogs for any kids that don't like ribs.

I would try to "cook to eat" instead of re-heating if you can. Baby backs can be done in 5 hours.

shtgunal3 · June 2016

Even with half of the 25 being kids I'd still think you would need at least 9-10 racks if ribs only.

Toxarch · June 2016

For baby backs, I usually figure 3 people per rack for a sit down meal or 2.5 people per rack for an out door function. Reheated ribs aren't that great so I'd time them to be done on time or keep them warm for an hour. Use a rib rack for sure.
Pulled pork is a lot easier and is always good reheated if you add some kind of moisture like Apple juice or apple vinegar or a mix of the two. You can do it the day before or the day of. Finish it earlier in the day and keep it warm wrapped in the oven for a few hours and then pull it. Half pound per person is a safe bet when buying.

Cooking Ribs For a Crowd

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