My wife having a party for my brother in law birthday and want me to cook ribs/pork shoulder for 25 can anyone help with how many to buy and what temp/and hours to cook and ect.
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Good luck, but each of those is a whole forum in themselves.
Do NOT, repeat, do NOT wait until this even to do it the first time. We can't give you an exact timing plan that will make it. You need to do some practice runs so you can figure it out.
Butts you could do, but trying to do both, the timing will be difficult to plan for a newbie.
Pork Butt or Shoulder? You'll get about 50% shrinkage in the PB, so just figure out how much you want to serve. 1 will give you a lot, two will cover lots of people.
Ribs is more of a challenge.
Do NOT, repeat, do NOT wait until this even to do it the first time. We can't give you an exact timing plan that will make it. You need to do some practice runs so you can figure it out.
Butts you could do, but trying to do both, the timing will be difficult to plan for a newbie.
Pork Butt or Shoulder? You'll get about 50% shrinkage in the PB, so just figure out how much you want to serve. 1 will give you a lot, two will cover lots of people.
Ribs is more of a challenge.
I served a similar size crowd for my son's birthday back in Feb. We had about half of them kids and half adults (maybe a few more adults than kids). I cooked 8 racks of BB's, 1-8 lb. butt before cooking, a dozen smoked ears of corn, my wife did baked Macaroni & Cheese and salad. We had some leftovers with people wanting to take some home.
On the butt I would figure about 1/4 lb per sandwich. On the ribs probably 1/2 to 3/4 a side per person<-----this number is really from the hip and will depend on the person. Kinda works out to a pound to pound and a half on BB's including the weight of the bone.
I did the butt the night before and the ribs & corn that day.
Figure the butt somewhere between 1 to 1.25 hours per pound. More importantly: 185 internal to slice or 200 internal for pulled pork.
The ribs are probably more a sight decision than this many hours but a lot of people use a 3-2-1 method(3 hours on the smoker, 2 hours foiled, and 1 hour back on the smoker) on spares and a 2-2-1 on BB's my backs always seem to take a little longer for me though. Try keep the smoker at 225.
Hope that helps and good luck!
On the butt I would figure about 1/4 lb per sandwich. On the ribs probably 1/2 to 3/4 a side per person<-----this number is really from the hip and will depend on the person. Kinda works out to a pound to pound and a half on BB's including the weight of the bone.
I did the butt the night before and the ribs & corn that day.
Figure the butt somewhere between 1 to 1.25 hours per pound. More importantly: 185 internal to slice or 200 internal for pulled pork.
The ribs are probably more a sight decision than this many hours but a lot of people use a 3-2-1 method(3 hours on the smoker, 2 hours foiled, and 1 hour back on the smoker) on spares and a 2-2-1 on BB's my backs always seem to take a little longer for me though. Try keep the smoker at 225.
Hope that helps and good luck!
Thank for the information i think i will try
3-2-1 method for the 8 rack of ribs,3 pork Shoulder . i will post pictures.
Originally posted by carpetride:
I served a similar size crowd for my son's birthday back in Feb. We had about half of them kids and half adults (maybe a few more adults than kids). I cooked 8 racks of BB's, 1-8 lb. butt before cooking, a dozen smoked ears of corn, my wife did baked Macaroni & Cheese and salad. We had some leftovers with people wanting to take some home.
On the butt I would figure about 1/4 lb per sandwich. On the ribs probably 1/2 to 3/4 a side per person<-----this number is really from the hip and will depend on the person. Kinda works out to a pound to pound and a half on BB's including the weight of the bone.
I did the butt the night before and the ribs & corn that day.
Figure the butt somewhere between 1 to 1.25 hours per pound. More importantly: 185 internal to slice or 200 internal for pulled pork.
The ribs are probably more a sight decision than this many hours but a lot of people use a 3-2-1 method(3 hours on the smoker, 2 hours foiled, and 1 hour back on the smoker) on spares and a 2-2-1 on BB's my backs always seem to take a little longer for me though. Try keep the smoker at 225.
Hope that helps and good luck![/QUOTE]
3-2-1 method for the 8 rack of ribs,3 pork Shoulder . i will post pictures.
Originally posted by carpetride:
I served a similar size crowd for my son's birthday back in Feb. We had about half of them kids and half adults (maybe a few more adults than kids). I cooked 8 racks of BB's, 1-8 lb. butt before cooking, a dozen smoked ears of corn, my wife did baked Macaroni & Cheese and salad. We had some leftovers with people wanting to take some home.
On the butt I would figure about 1/4 lb per sandwich. On the ribs probably 1/2 to 3/4 a side per person<-----this number is really from the hip and will depend on the person. Kinda works out to a pound to pound and a half on BB's including the weight of the bone.
I did the butt the night before and the ribs & corn that day.
Figure the butt somewhere between 1 to 1.25 hours per pound. More importantly: 185 internal to slice or 200 internal for pulled pork.
The ribs are probably more a sight decision than this many hours but a lot of people use a 3-2-1 method(3 hours on the smoker, 2 hours foiled, and 1 hour back on the smoker) on spares and a 2-2-1 on BB's my backs always seem to take a little longer for me though. Try keep the smoker at 225.
Hope that helps and good luck![/QUOTE]
Well now,Smokin' does know stuff. 
He says each category is a forum in itself,doing a cater can be another,and don't take your trial run as your party offering.
Are you just preparing and delivering the meats,or doing all the foods and serving?
Is someone else doing sides,and how many?
Is your crowd athletic males,petite women,or children?
Are there snacks that any kids might fill up on?
Are you doing pork sandwiches,or just pork on the plate?
If you are in an area that actually has pork shoulders,they will average 16-18 lbs,could take 16-18 hrs to cook,and three would yield about 25 lbs of cooked meat.
As to ribs,if they are loinbacks,do they weigh 20 oz,or 48 oz?
If spares,do they weigh 2 1/2,or 7 lbs/slab?
Are they injected,or previously frozen?
Since you are cooking on a very moist AQ,is there a reason you would do a 3-2-1?
Just a few questions that could drastically alter your approach.
He says each category is a forum in itself,doing a cater can be another,and don't take your trial run as your party offering.
Are you just preparing and delivering the meats,or doing all the foods and serving?
Is someone else doing sides,and how many?
Is your crowd athletic males,petite women,or children?
Are there snacks that any kids might fill up on?
Are you doing pork sandwiches,or just pork on the plate?
If you are in an area that actually has pork shoulders,they will average 16-18 lbs,could take 16-18 hrs to cook,and three would yield about 25 lbs of cooked meat.
As to ribs,if they are loinbacks,do they weigh 20 oz,or 48 oz?
If spares,do they weigh 2 1/2,or 7 lbs/slab?
Are they injected,or previously frozen?
Since you are cooking on a very moist AQ,is there a reason you would do a 3-2-1?
Just a few questions that could drastically alter your approach.
Thanks you guys for your help!!!!
LOOK what's for dinner?
http://good-times.webshots.com/slideshow/563029503qxqIAk
LOOK what's for dinner?
http://good-times.webshots.com/slideshow/563029503qxqIAk