I'm doing ribs this year. Pork silly-this is the Heart of Pig-Eatin' Dixie.
Pretty sure I cooked 30# shoulder and 10# chicken last time. I understand that ribs are bony and should get more. Where's the Butts/Ribs conversion table in raw meat values?
Anybody here cook for 40-50 head?
Thinkin' 50# is the cross over, but that 40# should do it as 30# was too a plenty last time.
Lots of sides, desserts, crankin' the ice-cream too.
Bookmarks