Grill size question

Too much (grill spaces) trumps not enough. Based on your descriptive and the fact that you'll be finishing ribs, I would consider a 48" grill. On a busy evening you'll probably need every inch of space; on slower nights you can run fewer gas manifolds (assuming gas or propane)

If you buy new, spend the extra money for a good heavy duty char grill. Replacing a cheaper unit every few years gets to be expensive. I prefer the radiants grills vs lava rock.

My operation uses a 30" radiant (propane) grill. About 40% of my entrees require grill space but our seating is 76. Reputable grill brands include Vulcan and Pitco.

Holler back should you have further questions.

Thanks MaxQ. We're also discussing with Terri and Stuart at Cookshack. Current start up purchase for Smokers looking like one SM160 and an SM260. We might consider not finishing on Grill, just need to do some testing.
Jay

Also think about the larger grill as you will be able to have zones for the heat. You don't want the grill running on high for burgers and then try to finish, they'll burn up.

For me, finishing on the grill isn't an absolute. They come out of the smoker, you want to serve them. Where it might come in handy is reheating them, but you'll definitely want the lower temp, not higher temp.

SomkinOkie;

Thanks very much for the feedback. I'll keep you posted on our progress, please do the same on your place.

Jay
www.firegrillbbq.com