Sale on spare ribs. $2 lb. We have winter potluck of no more than a
doz ppl, one person/cpl at a time providing pimary dish. At this price,
I think I'll do for all. How many lbs do I need to buy for 1 doz ppl?

nb

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On Thursday, February 16, 2012 11:24:47 AM UTC-7, notbob wrote:
> Sale on spare ribs. $2 lb. We have winter potluck of no more than a
> doz ppl, one person/cpl at a time providing pimary dish. At this price,
> I think I'll do for all. How many lbs do I need to buy for 1 doz ppl?
>
> nb
>
> --
> Fight internet CENSORSHIP - Fight SOPA-PIPA
> Contact your congressman and/or representative, now!
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For sure...12 lb. as there is a pile of waste.
==

On 16 Feb 2012 18:24:47 GMT, notbob > wrote:

> Sale on spare ribs. $2 lb. We have winter potluck of no more than a
> doz ppl, one person/cpl at a time providing pimary dish. At this price,
> I think I'll do for all. How many lbs do I need to buy for 1 doz ppl?
>
A good estimate would be to judge by how many you could eat, taking
into consideration there will be X other dishes there too. I don't
know if a dozen people means 11 other dishes or if they're couples,
which means 5 other dishes. Whenever I take something to a pot luck,
I don't try to feed the entire crowd. I take enough for 8-10 people,
if it's a big pot luck and 4-6 people if it's smaller.


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Food is an important part of a balanced diet.

On Feb 16, 12:24*pm, notbob > wrote:
> Sale on spare ribs. *$2 lb. *We have winter potluck of no more than a
> doz ppl, one person/cpl at a time providing pimary dish. *At this price,
> I think I'll do for all. *How many lbs do I need to buy for 1 doz ppl?

Don't know by pounds, but I have eaten 1.5 slabs of St Louis (Baby
Back) ribs in one sitting.

I'd plan on 1/2 slab per person, or 6 slabs for 12 people. Yeah you
will probably have leftover ribs, but that is not a bad thing! ;-)

John Kuthe...

On 16 Feb 2012 18:24:47 GMT, notbob > wrote:

>Sale on spare ribs. $2 lb. We have winter potluck of no more than a
>doz ppl, one person/cpl at a time providing pimary dish. At this price,
>I think I'll do for all. How many lbs do I need to buy for 1 doz ppl?

Lotta waste on spare ribs, minimum 2 pounds per adult, but that's if
my recipe and folks eat ribs like me. I've had ribs cooked by some
people that were so awful as to be inedible (boiled among other
atrocities). I make ribs Chinese resto style, no stupid sugary
sauce... I can easy devour the entire rack and look for more.
This served two:
http://tinypic.com/r/2vtuzh2/5
http://tinypic.com/r/spybug/5
http://tinypic.com/r/2pyp3xv/5
http://tinypic.com/r/rthp4o/5

On Feb 16, 11:45*am, John Kuthe > wrote:
> On Feb 16, 12:24*pm, notbob > wrote:
>
> > Sale on spare ribs. *$2 lb. *We have winter potluck of no more than a
> > doz ppl, one person/cpl at a time providing pimary dish. *At this price,
> > I think I'll do for all. *How many lbs do I need to buy for 1 doz ppl?
>
> Don't know by pounds, but I have eaten 1.5 slabs of St Louis (Baby
> Back) ribs in one sitting.
>
> I'd plan on 1/2 slab per person, or 6 slabs for 12 people. Yeah you
> will probably have leftover ribs, but that is not a bad thing! ;-)
>
> John Kuthe...

You should challenge Man vs Food.

On Feb 16, 5:17*pm, Chemo the Clown > wrote:
> On Feb 16, 11:45*am, John Kuthe > wrote:
>
> > On Feb 16, 12:24*pm, notbob > wrote:
>
> > > Sale on spare ribs. *$2 lb. *We have winter potluck of no more than a
> > > doz ppl, one person/cpl at a time providing pimary dish. *At this price,
> > > I think I'll do for all. *How many lbs do I need to buy for 1 doz ppl?
>
> > Don't know by pounds, but I have eaten 1.5 slabs of St Louis (Baby
> > Back) ribs in one sitting.
>
> > I'd plan on 1/2 slab per person, or 6 slabs for 12 people. Yeah you
> > will probably have leftover ribs, but that is not a bad thing! ;-)
>
> > John Kuthe...
>
> You should challenge Man vs Food.

It was definite gluttony. This place had an "all you can eat ribs"
special, and it was funny cause they would bring them 1/2 slab at a
time with BIG pile of fries which I maybe ate one or two of. I was
after the ribs. And that 3rd 1/2 slab was pushing it! But I ate it!!

They don't have the "all you can eat ribs" special anymore, and I like
to think I was part of the reason why. ;-)

John Kuthe...

notbob wrote:
>
> Sale on spare ribs. $2 lb. We have winter potluck of no more than a
> doz ppl, one person/cpl at a time providing pimary dish. At this price,
> I think I'll do for all. How many lbs do I need to buy for 1 doz ppl?

1/3 - 1/2 rack per person, whatever weight that happens to work out to.
Less than 1/3 of a rack isn't a "primary dish", and more than 1/2 a rack
is the whole meal.

In article >,
notbob > wrote:

> Sale on spare ribs. $2 lb. We have winter potluck of no more than a
> doz ppl, one person/cpl at a time providing pimary dish. At this price,
> I think I'll do for all. How many lbs do I need to buy for 1 doz ppl?

By racks, I'd use four. There are twelve hearty bones per full rack plus
two smaller ones with substantial meat at the rear, or at least that's
as many as I remember counting. So that's three sections of four full
rack bones plus a bonus of two smaller sized bones and end meat in the
last section per rack. Four racks gives four bone segments to all twelve
people plus four smaller rib plus end meat sections for really hungry
people. I have no idea how much that'd weigh, but the cost wouldn't be
severe at two bucks per pound. If you're frugal, you could get away with
three racks and some people wanting more.
2 cents.

leo

On 16/02/2012 1:24 PM, notbob wrote:
> Sale on spare ribs. $2 lb. We have winter potluck of no more than a
> doz ppl, one person/cpl at a time providing pimary dish. At this price,
> I think I'll do for all. How many lbs do I need to buy for 1 doz ppl?

I'd say about 50-60 pounds. You can never have too many ribs.

On Thu, 16 Feb 2012 23:29:47 -0500, Dave Smith
> wrote:

>On 16/02/2012 1:24 PM, notbob wrote:
>> Sale on spare ribs. $2 lb. We have winter potluck of no more than a
>> doz ppl, one person/cpl at a time providing pimary dish. At this price,
>> I think I'll do for all. How many lbs do I need to buy for 1 doz ppl?
>
>I'd say about 50-60 pounds. You can never have too many ribs.

LOL. Two racks per person. Boiled first of course.

Lou

Dave Smith > wrote:

>On 16/02/2012 1:24 PM, notbob wrote:
>> Sale on spare ribs. $2 lb. We have winter potluck of no more than a
>> doz ppl, one person/cpl at a time providing pimary dish. At this price,
>> I think I'll do for all. How many lbs do I need to buy for 1 doz ppl?
>
>I'd say about 50-60 pounds. You can never have too many ribs.

Agreed! And cooked spare ribs freeze well and reheat perfectly in the
nuker. It's really silly not to prepare plenty since marinating uses
expensive ingredients and takes a long time (I do 3 days in the
fridge), and cooking is long and slow so uses mega-fuel... it's very
silly to go through all the machinations for a measly skinflint's
amount... at $2/lb the ribs are the cheapest part. I also separate
the small end and flap meat to cook separately, if you try to cook the
entire side the smaller part will burn. Freeze the small thirds to
cook at a later date.

On Thu, 16 Feb 2012 19:34:03 -0800, Leonard Blaisdell
> wrote:

>In article >,
> notbob > wrote:
>
>> Sale on spare ribs. $2 lb. We have winter potluck of no more than a
>> doz ppl, one person/cpl at a time providing pimary dish. At this price,
>> I think I'll do for all. How many lbs do I need to buy for 1 doz ppl?
>
>By racks, I'd use four. There are twelve hearty bones per full rack plus
>two smaller ones with substantial meat at the rear, or at least that's
>as many as I remember counting. So that's three sections of four full
>rack bones plus a bonus of two smaller sized bones and end meat in the
>last section per rack. Four racks gives four bone segments to all twelve
>people plus four smaller rib plus end meat sections for really hungry
>people. I have no idea how much that'd weigh, but the cost wouldn't be
>severe at two bucks per pound. If you're frugal, you could get away with
>three racks and some people wanting more.
>2 cents.
>
>leo

Not worth the trouble attempting to cook the smaller part together
with the larger part.

On 2012-02-17, Dave Smith > wrote:
>
> I'd say about 50-60 pounds. You can never have too many ribs.

Even if 2/3rds is bone, that over 1 lb meat per person. Holy crap!
.....these are gimpy ol' geezers like myself, not running backs for the
Denver Broncos.

Besides, I've changed my mind. Not doable. Not cuz of portions/cost,
but logistics. I have no facilities to cook that amount of ribs
unless I use the 55gal drum propane grill behind the lodge. Can't
watch that much pork ribs and keep an eye on mom, too.

Thanks all, anyway.

nb

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On Fri, 17 Feb 2012 14:02:52 -0600, Bull > wrote:

>In article >,
> notHEADbob > wrote:
>
>> On 2012-02-17, Dave Smith > wrote:
>> >
>> > I'd say about 50-60 pounds. You can never have too many ribs.
>>
>> Even if 2/3rds is bone, that over 1 lb meat per person. Holy crap!
>> ....these are gimpy ol' geezers like myself, not running backs for the
>> Denver Broncos.
>>
>> Besides, I've changed my mind. Not doable. Not cuz of portions/cost,
>> but logistics. I have no facilities to cook that amount of ribs
>> unless I use the 55gal drum propane grill behind the lodge. Can't
>> watch that much pork ribs and keep an eye on mom, too.
>>
>> Thanks all, anyway.
>>
>> nb
>
>A typical nothead pea brain BOB post. You couldn't figure out you have
>no place to cook ribs or how many to cook -- if you even had a place to
>cook 'em -- before posting this and wasting the time of others?
>
>Did you ever think of using the OVEN in the kitchen?

Even with a large grill I'd cook em all in advance and pop em in the
fridge, then take em to the feed the next day and reheat in a stove
oven or even a microwave oven... I wouldn't agree to feed ribs to 12
people and cook em on site while everyone is waiting tongues hanging.
What do yoose think Chinese restos do... don't yoose think it odd when
you call in to a take out and no matter what you order, no matter how
many portions of ribs, eveyting take ten minute... ten minute.. ten
minute... you come ten minute! Most all rib restos cook the ribs in
advance... 3 minutes in the salamander and they taste like they came
right off the grill, even better.

On 2012-02-17, Bull > wrote:

> Did you ever think of using the OVEN in the kitchen?

Yeah, my oven holds 60 lbs of ribs! dolt....

nb




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On 2012-02-17, Bull > wrote:

> sessions. The amount of ribs that can be done in an oven is virtually
> unlimited given adequate advance timing and assuming you have utilities.

The amount of brain power you could assemble for any given task
wouldn't fill a gnat's colon.

nb

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On Fri, 17 Feb 2012 16:47:59 -0600, Bull > wrote:

>In article >,
> notbob > wrote:
>
>> On 2012-02-17, Bull > wrote:
>>
>> > Did you ever think of using the OVEN in the kitchen?
>>
>> Yeah, my oven holds 60 lbs of ribs! dolt....
>>
>> nb
>
>See, this is in fact pretty hard for you. The 4 or 5 racks of ribs you
>"were" considering are no where close to 60 lbs of ribs to start with.
>IF you actually did them in the oven (all 60lbs that you aren't going to
>buy and/or cook anyway) you could actually have multiple cooking
>sessions. The amount of ribs that can be done in an oven is virtually
>unlimited given adequate advance timing and assuming you have utilities.

Actually I see no reason that a standard 30" stove oven couldn't cook
60 pounds of ribs all in one shot.. stand them on edge in two-three
roasting pans... as they cook they will shrink so readjust and no
problem swapping pan locations for even cooking.

On Feb 17, 5:22*pm, Brooklyn1 <Gravesend1> wrote:
> On Fri, 17 Feb 2012 16:47:59 -0600, Bull > wrote:
> >In article >,
> > notbob > wrote:
>
> >> On 2012-02-17, Bull > wrote:
>
> >> > Did you ever think of using the OVEN in the kitchen?
>
> >> Yeah, my oven holds 60 lbs of ribs! *dolt....
>
> >> nb
>
> >See, this is in fact pretty hard for you. *The 4 or 5 racks of ribs you
> >"were" considering are no where close to 60 lbs of ribs to start with.
> >IF you actually did them in the oven (all 60lbs that you aren't going to
> >buy and/or cook anyway) you could actually have multiple cooking
> >sessions. *The amount of ribs that can be done in an oven is virtually
> >unlimited given adequate advance timing and assuming you have utilities.
>
> Actually I see no reason that a standard 30" stove oven couldn't cook
> 60 pounds of ribs all in one shot.. stand them on edge in two-three
> roasting pans... as they cook they will shrink so readjust and no
> problem swapping pan locations for even cooking.

Do you have any idea of the volume of 60lbs of ribs, Sheldon?

Probably not.

John Kuthe...

On Fri, 17 Feb 2012 16:40:42 -0800 (PST), John Kuthe
> wrote:

>On Feb 17, 5:22*pm, Brooklyn1 <Gravesend1> wrote:
>> On Fri, 17 Feb 2012 16:47:59 -0600, Bull > wrote:
>> >In article >,
>> > notbob > wrote:
>>
>> >> On 2012-02-17, Bull > wrote:
>>
>> >> > Did you ever think of using the OVEN in the kitchen?
>>
>> >> Yeah, my oven holds 60 lbs of ribs! *dolt....
>>
>> >> nb
>>
>> >See, this is in fact pretty hard for you. *The 4 or 5 racks of ribs you
>> >"were" considering are no where close to 60 lbs of ribs to start with.
>> >IF you actually did them in the oven (all 60lbs that you aren't going to
>> >buy and/or cook anyway) you could actually have multiple cooking
>> >sessions. *The amount of ribs that can be done in an oven is virtually
>> >unlimited given adequate advance timing and assuming you have utilities.
>>
>> Actually I see no reason that a standard 30" stove oven couldn't cook
>> 60 pounds of ribs all in one shot.. stand them on edge in two-three
>> roasting pans... as they cook they will shrink so readjust and no
>> problem swapping pan locations for even cooking.
>
>Do you have any idea of the volume of 60lbs of ribs, Sheldon?
>
>Probably not.
>
>John Kuthe...

Sixty pounds of ribs is not nearly as large a volume as one may think,
ribs are very dense, especially pork

I've roasted two 25 pound turkeys in my oven and turkeys are hollow
and oddly shaped... rib slabs are solid and stack on end like lumber.
Ribs shrink substantially and rather quickly so can be rearranged with
more space between for even browning. I'm certain I can fit 30 pounds
into a large roasting pan and fit two pans in my oven. I'd cook them
long and slow, 300ºF/~3-4 hours. I'm positive it can be done, just
not something I'd choose to do because it would be easier on my Weber.
And even if I buy 60 pounds of ribs I trim away the small end ribs and
the flap meat to cook another time. Still from that 60 pounds I'd
have the right amount to feed twelve hungry people... I've fed small
women who'd polish off an entire rack themself, a person's size has
nothing to do with their appetite, thin wiry people typically can put
away much more than the blimpy couch potatoes. Folks eat ribs
according to their appetite and when ribs are properly prepared
they'll double ones appetite. If as notbob says these are feeble old
geezers, well then ribs are a very bad choice because most won't have
any teeth! LOL I think he'd better go back to plan A... meat-a-balles
n' ****ghetti.

It cannot be predicted exactly how much you could buy. It depends on how much each person can eat.

Brooklyn1 wrote:
>
> On Fri, 17 Feb 2012 16:40:42 -0800 (PST), John Kuthe
> > wrote:
>
> >On Feb 17, 5:22 pm, Brooklyn1 <Gravesend1> wrote:
> >> On Fri, 17 Feb 2012 16:47:59 -0600, Bull > wrote:
> >> >In article >,
> >> > notbob > wrote:
> >>
> >> >> On 2012-02-17, Bull > wrote:
> >>
> >> >> > Did you ever think of using the OVEN in the kitchen?
> >>
> >> >> Yeah, my oven holds 60 lbs of ribs! dolt....
> >>
> >> >> nb
> >>
> >> >See, this is in fact pretty hard for you. The 4 or 5 racks of ribs you
> >> >"were" considering are no where close to 60 lbs of ribs to start with.
> >> >IF you actually did them in the oven (all 60lbs that you aren't going to
> >> >buy and/or cook anyway) you could actually have multiple cooking
> >> >sessions. The amount of ribs that can be done in an oven is virtually
> >> >unlimited given adequate advance timing and assuming you have utilities.
> >>
> >> Actually I see no reason that a standard 30" stove oven couldn't cook
> >> 60 pounds of ribs all in one shot.. stand them on edge in two-three
> >> roasting pans... as they cook they will shrink so readjust and no
> >> problem swapping pan locations for even cooking.
> >
> >Do you have any idea of the volume of 60lbs of ribs, Sheldon?
> >
> >Probably not.
> >
> >John Kuthe...
>
> Sixty pounds of ribs is not nearly as large a volume as one may think,
> ribs are very dense, especially pork

I agree. If placed in vertical rib racks on baking sheets in two levels
in a (forced) convection oven 50-60# of ribs should be no problem. With
a good dry rub they would be quite tasty as well, not quite "real" 'Q
but not that far off either. Certainly a far cry from boiled ribs...

On Sat, 18 Feb 2012 11:10:39 -0600, "Pete C." >
wrote:

>
>Brooklyn1 wrote:
>>
>> On Fri, 17 Feb 2012 16:40:42 -0800 (PST), John Kuthe
>> > wrote:
>>
>> >On Feb 17, 5:22 pm, Brooklyn1 <Gravesend1> wrote:
>> >> On Fri, 17 Feb 2012 16:47:59 -0600, Bull > wrote:
>> >> >In article >,
>> >> > notbob > wrote:
>> >>
>> >> >> On 2012-02-17, Bull > wrote:
>> >>
>> >> >> > Did you ever think of using the OVEN in the kitchen?
>> >>
>> >> >> Yeah, my oven holds 60 lbs of ribs! dolt....
>> >>
>> >> >> nb
>> >>
>> >> >See, this is in fact pretty hard for you. The 4 or 5 racks of ribs you
>> >> >"were" considering are no where close to 60 lbs of ribs to start with.
>> >> >IF you actually did them in the oven (all 60lbs that you aren't going to
>> >> >buy and/or cook anyway) you could actually have multiple cooking
>> >> >sessions. The amount of ribs that can be done in an oven is virtually
>> >> >unlimited given adequate advance timing and assuming you have utilities.
>> >>
>> >> Actually I see no reason that a standard 30" stove oven couldn't cook
>> >> 60 pounds of ribs all in one shot.. stand them on edge in two-three
>> >> roasting pans... as they cook they will shrink so readjust and no
>> >> problem swapping pan locations for even cooking.
>> >
>> >Do you have any idea of the volume of 60lbs of ribs, Sheldon?
>> >
>> >Probably not.
>> >
>> >John Kuthe...
>>
>> Sixty pounds of ribs is not nearly as large a volume as one may think,
>> ribs are very dense, especially pork
>
>I agree. If placed in vertical rib racks on baking sheets in two levels
>in a (forced) convection oven 50-60# of ribs should be no problem. With
>a good dry rub they would be quite tasty as well, not quite "real" 'Q
>but not that far off either. Certainly a far cry from boiled ribs...

I just checked my collection of roasting pans and found two large deep
non stick coated ones I call lasagna pans. They're 15"W X 21"L X 4"D
and they came with wire racks that cover the entire bottom. I'm sure
I can fit more than 30 pounds of ribs in each. And my oven opening
measures 23 1/2"W X 18"D, those pans fit easily on two racks with room
to spare. Oven roasting isn't the best way to do ribs but in a pinch
it will certainly work. Anyway I'd roast them the day before and
reheat to sizzling hot to serve as needed... it would be Colorado
brainless to serve ribs where there is no oven/broiler available I've
cooked spare ribs in the oven before but just one smaller panful (that
ugly non stick pan the dwarf hates), like 12 pounds worth. I've
served ribs to my neighbors who said they just wanted a couple and
ended up eating the entire rack. The "Kansas City Barbecue
Tour"(2010) is on my FOODD channel 664 right now... a serving of ribs
seems to be at least a full rack, I just don't like how they take
perfecly good ribs and ruin them by drowning them in that overly sweet
sauce. I usually don't watch FoodTV but the Whitney funeral was
making me gack, what a racist spectacle. Plus those were all her
enablers, most druggies themselves. ick