How many pounds of spareribs do I need?

[janedoe]

I know nothing about ribs. How many pounds would I need for 40 people?

[smartrock]

This site says one pound per person. I don't know from personal experience, I can't fathom cooking 40 pounds of ribs!

Cooking For Crowds For Dummies Cheat Sheet - For Dummies

[Maxx&Emma]

I usually do about 1 lb per person, 40 lbs of spare ribs sounds like a lot! You might be better off doing a whole pig with that many people.

[barry581]

If it's the only protein you are offering, one pound per person is about right. A third to half of the weight of ribs are bones, so realistically each guest will get just over a half pound of meat, which is a lot, depending on what you are doing for sides. When I do a catering job, I usually estimate 1/2 pound of protein per person, and I normally have some left overs, and I've never come up short.

I assume you are talking pork ribs? Are you doing full racks or baby backs???

[janedoe]

If it's the only protein you are offering, one pound per person is about right. A third to half of the weight of ribs are bones, so realistically each guest will get just over a half pound of meat, which is a lot, depending on what you are doing for sides. When I do a catering job, I usually estimate 1/2 pound of protein per person, and I normally have some left overs, and I've never come up short.

I assume you are talking pork ribs? Are you doing full racks or baby backs???

I am buying "Southern style pork spare ribs" because that's what's on sale. Are those full racks? The only info I have is ribs for 40 people. Come to think of it, this is a women's event and some of the attendees are tiny so that might play a part in the calculation.

[janedoe]

This site says one pound per person. I don't know from personal experience, I can't fathom cooking 40 pounds of ribs!

Cooking For Crowds For Dummies Cheat Sheet - For Dummies

Oh that's nice though. I'm saving that one. I have a serving size for general things like protein and veg but this is much more specific and takes the specific food into account.

[sparky]

Back in the day when I cut meat southern style ribs were from a pork shoulder. That means more meat per pound. There are some bones in these but not like the spare ribs. I would ask the butcher where you plan on buying the southern ribs.
Our rule of thumb was 1 lb per person for bone in meats & 1/2 lb for boneless meats. My SWAG would be 20 to 25 pounds.

[barry581]

I agree with sparky, 25 pounds or so should do it.

[janedoe]

Are those any good? Should I be getting spareribs?

[barry581]

In general ribs need to be cooked low heat for a long time, smoking them is the preferred method, they can be very chewy and tough if you don't cook them right. The southern style ribs are a bit easier, but still need to be cooked low heat for a long time. You can also do both of them in the oven, put them in a pan deep enough that you can cover tightly with foil, put ribs in the pan pour apple juice over them, season them with a bbq rub and cover tightly with foil and let the sit in the fridge for 4-6 hours. Cook at 250 for 3-4 hours. The meat should have shrunk so 1/4" of bone is exposed at the top of the rib. Finish on the grill brushing BBQ sauce on the ribs. Be care not to burn the bbq sauce, most have a lot of sugar, and burn really quick. Coals shouldn't be blazing hot, a medium heat works good.