Pass on the ribs pal. Get some fried chicken and let the party begin!
Yahoooooooooooooooooooooooooo


"Stan Marks" > wrote in message
...
> This weekend, my mother's family is having a long-overdue reunion. The
> luncheon will be "pot-luck smorgasbord" style, and I plan to cook some
> ribs as our contribution. I have a couple of questions for those of you
> who have some experience in cooking for a crowd...
>
> First of all, I plan to actually cook the ribs Friday evening,
> refrigerate them overnight, and re-heat them in the smoker Saturday
> morning. (It's a 2-1/2 hour drive to the state park where the reunion
> is being held, so it would be impractical to try to get there early
> enough to cook them on site.) Should I wrap them in f*il to re-heat
> them or not? Any other suggestions?
>
> Secondly, the best "guesstimate" I've been able to come up with is that
> there will be about 35-40 people there, including children. Since I'm
> cooking these ribs as just another entrée and not as the "main course",
> how many slabs should I plan for? I'm figuring that two ribs per person
> should be about average, which would mean about 6 slabs. Does this
> sound like enough, or should I plan for more? (I would rather have some
> ribs left over to send home with my daughters than to run the risk of
> having someone go without.
>
> Lastly, while I think that I can fit 6 slabs of ribs in the ECB, I've
> found that our local Home Depot does have rib racks, which would allow
> me to set the ribs on the grills vertically. Do any of you use rib
> racks, and, if so, what are your results?
>
> Thanks in advance for your help with this project!
>
> Stan Marks