How Many Slabs Of Ribs To Feed 100

How Many Slabs Of Ribs To Feed 100? (Calculated)

Cooking for a large crowd can feel like trying to hit a home run in the major leagues when you’ve only ever played in your backyard. It’s exciting, yes, but also a tad overwhelming.

You might be thinking, “How on earth am I going to feed that many people?” Good question! It’s not exactly as simple as multiplying your favorite recipe by twenty.

You have to consider how much food each person will realistically eat, how you’re going to cook all that food at once, and how to keep everything hot and tasty until serving time.

Heck, you’ve also got to ensure that everyone actually likes what you’re serving! It’s a bit like juggling, but instead of balls, you’re juggling people’s tastes, dietary needs, and your own sanity!

So, let’s answer the question that brought you here: How many slabs of ribs to feed 100?

Typically, you would plan for half a slab of ribs per person. So, to feed 100 people, you would need approximately 50 slabs of ribs. However, this can vary based on the size of the ribs, the appetites of your guests, and what other foods are being served. If ribs are the main attraction and you have hearty eaters, you might want to consider closer to one slab per person.

In this article, we’ll look at all the factors you need to consider when planning to feed this many people.

Let’s begin!

How Many Slabs Of Ribs To Feed 100

Number of PeopleNumber of Slabs (Half a Slab per Person)Number of Slabs (One Slab per Person)


Note: These are approximate numbers and can vary based on the size of the ribs, the appetites of your guests, and what other foods are being served. If ribs are the main course and you expect hearty eaters, you might want to consider the higher end of this scale.

Why Ribs? The Appeal and Popularity of Barbecued Ribs

Now, let’s move on to the star of our show: ribs. Why ribs, you might ask?

Well, have you ever met anyone who could resist the mouthwatering aroma of smoky, tender ribs, just falling off the bone and slathered in sweet and tangy barbecue sauce?

That’s what I thought! Ribs are like that one popular kid in school, the one everyone wants to be friends with. They’re a universal crowd-pleaser, and for a good reason!

Ribs are not just tasty; they’re also versatile. Whether you prefer them smoky, spicy, or sweet, there’s a rib recipe out there that’s got your name on it.

Plus, they’re a staple of backyard barbecues, family picnics, and all kinds of casual gatherings.

Serving ribs at your event is like offering your guests a one-way ticket to Flavor Town, and who wouldn’t want that?

But here’s the rub: ribs aren’t the easiest thing to cook, especially when you’re cooking for an army of hungry guests.

Don’t worry, though!

This guide is your trusty sidekick, ready to help you navigate the challenges and triumphs of preparing and serving ribs for a large crowd. 

Watch this:

Understanding Servings: How Much Is Enough?

So, you’ve made the call to serve ribs at your big shindig. High five! Now you’re probably scratching your head, wondering, “How many ribs do I need to feed everyone?” 

Picture this: you’re at a restaurant, and you’ve just ordered a steak.

As it lands on your table, your eyes pop out of your head! It’s humongous! This, my friend, is what we call a restaurant portion, and it’s a lot more than what we usually need.

For real, your stomach is only about the size of your fist. So, a serving of meat for one person should be roughly that size too.

But, when it comes to ribs, we’re gonna need to dig a bit deeper.

That’s because ribs aren’t all meat; you have to account for the bones, too. That brings us to the nitty-gritty of rib servings.

Specifics of Rib Servings: Full Slabs, Half Slabs, and Individual Bones

When you buy ribs, they typically come in what we call a “slab.” A slab of ribs is kind of like a book, where each rib is a page.

For pork ribs, a slab usually has around 10 to 13 “pages,” while a slab of beef ribs often has about 7 to 8.

Here’s where things get a little dicey. You might think one slab equals one serving, right?

But hang on a sec! Imagine you’re at a barbecue, a slab of ribs lands on your plate, and it’s bigger than your face! You’re excited, but that’s way too much food for one person.

So, let’s break it down.

A slab can be divided into two “half-slabs,” each with 5 to 7 ribs for pork, and around 4 for beef. This half-slab is often the perfect amount for an adult.

But wait, there’s more!

You can also break it down further into individual ribs. This is great if you’re serving a bunch of other food, and the ribs are more like a side dish than the main event.

Types of Ribs

Let’s look at a quick overview of the types of ribs you might serve at your party.

Pork Ribs: Baby Back and Spare Ribs

Pork ribs come in two main types: baby back ribs and spare ribs. Baby back ribs are like the VIPs of the pork rib world.

They’re small, tender, and located near the top of the ribcage. Despite their name, baby back ribs aren’t from baby pigs.

The ‘baby’ refers to their size compared to spare ribs, kinda like comparing a chihuahua to a bulldog. They’re a bit leaner but packed with flavor.

On the flip side, spare ribs are the bigger, meatier siblings of baby back ribs.

They come from the belly side of the ribcage and carry a bit more fat, which means they’re juicier and super flavorful.

It’s like choosing between an action-packed movie and a blockbuster with all the extra drama!

Beef Ribs

Now, if you’re more of a beef person, I’ve got good news for you. Beef ribs are the big guns of the rib world.

They’re larger, meatier, and pack a hefty flavor punch that’s hard to beat. If pork ribs are motorcycles, then beef ribs are like monster trucks!

Beef ribs come from two areas: the back and the short plate. The back ribs are like the beefy version of baby back ribs.

They’re leaner and less meaty, but don’t let that fool you. These bad boys can still hold their own when it comes to flavor.

Short plate ribs, on the other hand, are the beefy version of spare ribs. They’re thicker, meatier, and marbled with fat, meaning they’re as juicy as a summer watermelon!

Comparing Rib Types: Size, Meatiness, and Flavor

Now that we’ve introduced the contestants let’s size ’em up!

Pork ribs, whether baby back or spare, are smaller in size but big on flavor.

They cook faster and tend to be more tender, which is a big plus if you’re not into the long wait. Plus, they’re like a blank canvas that soaks up whatever marinade or rub you throw at them.

Beef ribs, however, are a whole different ball game. They’re larger, take longer to cook, but their meaty flavor is worth every second.

It’s like waiting in line for a roller coaster. It might take longer, but the ride is totally worth it!

So, when you’re choosing between pork and beef ribs, think about what you and your guests would prefer.

Are you fans of the tender, juicy pork, or do you crave the robust, hearty flavor of beef? Remember, you’re the master of the grill, and the choice is all yours!

Choosing the Right Ribs

Here’s a quick buyer’s guide on choosing the right ribs for your bbq party.

Quality Indicators for Ribs

Picture this: you’re at the butcher shop, staring at a counter full of ribs. It’s a bit like a treasure hunt, isn’t it? You want to find the best ribs for your money, but how do you know which ones are the winners?

Here’s where quality indicators come in. Think of these as your treasure map, guiding you to the best ribs in the shop.

First, look for ribs with a good amount of meat on them. They should be well-covered, but not so much that you can’t see the bones.

You want a nice balance of meat and bone. If the bones are poking out, it’s like buying a book with half the pages missing. Not fun!

Next, check out the marbling, those little streaks of fat scattered throughout the meat. Good marbling is like sprinkles on a cupcake; it adds flavor and juiciness.

If the meat looks too lean or too fatty, give it a pass.

Lastly, take a whiff. Yes, you heard that right! Fresh ribs should smell clean and, well, meaty. If they smell sour or off, they’re past their prime.

Trust your nose on this one!

Organic, Grass-fed, and Conventional Ribs: Is There a Difference?

Now, you’ve probably seen ribs labeled as ‘organic’, ‘grass-fed’, or ‘conventional’ and wondered if there’s a difference.

It’s a bit like choosing between different brands of sneakers. They all do the same job, but they have slightly different features.

  • Organic ribs come from pigs or cows that are raised on organic feed, without any hormones or antibiotics. They’re a bit like the health nuts of the rib world.
  • Grass-fed ribs, on the other hand, come from cows that have been raised on grass instead of grains. They tend to have a distinct, grassy flavor that some people absolutely love.
  • Conventional ribs are the most common type you’ll find at the grocery store.

They come from animals that are raised on a regular diet and can be just as delicious as their organic or grass-fed counterparts.

It’s a bit like choosing between a luxury car and a reliable sedan. They’ll both get you where you need to go, but one might have a few extra bells and whistles.

Budgeting for Ribs: Price Considerations for Large Gatherings

Now, let’s talk dollars and cents. Feeding a crowd can get a bit pricey, especially if you’re serving something as delectable as ribs.

It’s a bit like planning a trip to Disneyland. You know it’s going to be worth it, but you’ve still got to budget!

When it comes to ribs, you’ll find that prices can vary depending on the type. Beef ribs, for example, tend to be pricier than pork ribs.

Organic and grass-fed ribs can also put a bigger dent in your wallet compared to conventional ones.

However, remember this golden rule: expensive doesn’t always mean better. Sometimes, the best ribs are the ones that fit your budget and taste great, too.

Don’t let price tags intimidate you. With the right preparation and a whole lot of love, any rib can become the star of your barbecue!

Preparing and Cooking Ribs

How Many Slabs Of Ribs To Feed 100
How Many Slabs Of Ribs To Feed 100


Here are some key techniques when it comes to preparing and cooking ribs:

Marinades, Rubs, and Sauces: Flavoring Your Ribs

Okay, so now you’ve got your ribs. High five! But wait a minute, we’re not quite ready to fire up the grill just yet. Before we get to that, we’ve got to talk about flavor.

It’s a bit like picking the right outfit for a party. You want to make sure your ribs are dressed to impress!

Let’s talk about marinades, rubs, and sauces. They’re the accessories that make your ribs shine. Marinades are like a relaxing spa bath for your ribs.

They’re a mix of flavors that your ribs soak in, usually for a few hours or even overnight. It’s all about making your ribs as juicy and tasty as possible.

Rubs, on the other hand, are like a massage for your ribs. They’re a blend of spices that you literally rub into the meat. Think of it as a deep tissue massage for flavor!

And then there are the sauces. These are like the finishing touch, the cherry on top of your delicious rib sundae.

Sauces are typically brushed onto the ribs towards the end of cooking, giving them that sticky, finger-licking good finish.

Smoking, Grilling, and Oven-Baking: Cooking Methods Reviewed

Now that your ribs are all flavored up, it’s time to talk cooking. Think about it as choosing your transport for a fun trip.

You’ve got a few different options, each with their own pros and cons.

  1. First up is smoking. This is the granddaddy of all rib cooking methods. It’s a slow and low process, kind of like a road trip on an old country road. It takes longer, but boy, the flavors you get are out of this world!
  2. Then there’s grilling. This is like taking the highway: faster, but still with plenty of flavor. Grilling ribs is all about that charred, smoky flavor and those gorgeous grill marks.
  3. And lastly, there’s oven-baking. This is like taking a train. It’s easy, reliable, and you don’t have to worry about the weather! Baking your ribs in the oven might not be traditional, but it can still give you some pretty tasty results.

Timing is Everything: Cooking Schedule for 100 Servings of Ribs

So now you know how to flavor and cook your ribs, but we’ve got one more puzzle piece to sort out: timing.

Cooking for a crowd is like conducting an orchestra. It’s all about getting everyone to play their part at the right time.

Cooking ribs for 100 people is a big task, and it’s important to plan ahead. Start by marinating or rubbing your ribs the night before.

That way, they’ll be all ready to go when you wake up.

Next, think about how long your chosen cooking method will take.

Smoking is a slow process and can take 4-6 hours, grilling might take 2-3 hours, and baking in the oven can also take a good few hours.

You need to factor in this cooking time, and make sure you start early enough so your ribs are ready for mealtime.

Don’t forget to allow time for resting! After all that cooking, your ribs need a little beauty sleep.

Resting allows the juices to redistribute, making your ribs even more succulent. Around 10-15 minutes should do the trick.

Serving Ribs: Making the Meal Complete

Alright, picture this: you’ve got your perfectly cooked, mouth-watering ribs ready to serve. But wait a minute, what else is going on the plate?

Just like Batman needs Robin, ribs need some trusty sidekicks too.

Think about a picnic. You’ve got your blanket (that’s your ribs), but you also need a basket full of other goodies to make the day complete.

Some classic side dishes for ribs are like the items in that picnic basket. You’ve got your coleslaw, a refreshing mix of crunchy cabbage and creamy dressing.

Then there’s potato salad, a hearty and comforting companion to your ribs.

And don’t forget about cornbread! It’s a little bit sweet, a little bit savory, and a whole lot delicious. Plus, it’s perfect for mopping up any extra sauce!

Beverage Pairings for a Rib Feast

Next, let’s quench that thirst! Choosing the right drinks to serve with your ribs is like picking the perfect soundtrack for a movie.

It enhances the experience and makes everything even more enjoyable.

If you’re serving up some spicy ribs, consider pairing them with a cool and refreshing lemonade or iced tea.

They’re like a dip in the pool on a hot summer day, just what you need when your mouth is all fired up!

For those who enjoy a good brew, beers like amber ales or IPAs can also be fantastic companions for ribs.

They’re kind of like the harmonious backup singers for your rib concert, complementing and lifting the flavors without stealing the show.

Considerations for Dietary Restrictions and Preferences

Now, we’ve got to remember that not everyone eats the same way. Some folks might be vegetarian, vegan, gluten-free, or have other dietary preferences or restrictions.

It’s a bit like when you have friends who don’t like roller coasters. You wouldn’t drag them onto a roller coaster, would you?

No, you’d find something else fun for them to do at the amusement park!

If you’re expecting guests with dietary restrictions, consider having a few other options available.

Vegetarian or vegan guests might enjoy a hearty grilled portobello mushroom cap or some delicious veggie skewers.

For those who are gluten-free, make sure your side dishes and sauces are safe for them to eat.

Practical Considerations when Cooking for Large Groups

So, we’ve talked about what to cook, but how about the how-to’s of the whole process? It’s a bit like organizing a big field trip.

You don’t just jump on the bus and go, right? You plan!

  • First off, let’s talk planning. You need to know how much you’re cooking and when to start prepping and cooking each item. It’s like plotting out the stops on your field trip. You wouldn’t want to arrive at the museum after it’s closed!
  • Shopping is next. It’s a little bit like a treasure hunt. You’ve got your list (that’s your map), and you need to find all the items (those are your treasures). Be sure to plan for this well in advance. The last thing you want is to be searching for ribs a day before your big event!
  • Finally, there’s pre-cooking. Some dishes can be made a day or two in advance. This can free up some of your time on the day of the event. It’s like packing your bag the night before the field trip. Makes the morning a whole lot smoother, right?

Food Safety for Large-scale Cooking

Now, let’s talk safety. Cooking for a lot of people isn’t just about making tasty food. It’s also about keeping everyone healthy. Think about it like being a lifeguard.

You want everyone to have fun, but safety is your top priority.

Be sure to keep hot foods hot and cold foods cold. Bacteria can start to grow if food is left out for too long.

It’s like if you stayed in the pool too long and turned into a prune, only with food it’s a lot less funny and a lot more dangerous.

And remember, clean hands and clean surfaces are super important when handling food.

It’s kind of like washing your hands after a fun science experiment. You wouldn’t want to spread germs, would you?

Cooking Equipment: Scaling Up for 100 People

Finally, let’s chat about equipment.

Cooking for a crowd isn’t like cooking dinner for your family. You’re going to need bigger pots, more grilling space, and maybe even some special equipment.

Think about it this way: if you were putting on a play, would you use a puppet theater? Nope, you’d need a real stage!

Similarly, making ribs for 100 people might mean using a commercial-grade smoker or a super-sized grill.

Also, don’t forget about serving and dining ware. You’re going to need a way to serve all those ribs and a place for your guests to eat them.

Disposable plates, cups, and cutlery can be a real time-saver, especially when it comes to clean-up.


Here are some of the most common pitfalls to avoid when cooking for a large group of people:

1. Undercooked or Overcooked Ribs

Okay, let’s face it. We’ve all had one of those “Goldilocks” moments in the kitchen, haven’t we?

You know, when your food turns out too this or too that, but never just right? Well, don’t worry! I’m here to help you dodge those cooking curveballs.

Avoiding undercooked or overcooked ribs is like playing a game of “hot potato.”

You don’t want to hold onto the potato (or in this case, leave the ribs on the grill) for too long, or you’ll get burned. But toss it away too quickly, and well, you’re out of the game!

So what’s the trick? Timing is key!

The ideal rib should be tender but not falling apart. If you pick up a rib and it collapses like a house of cards, it’s overcooked.

If it’s as tough as your gym shoes, it’s undercooked. Get to know your grill and how it cooks, because each one is as unique as a fingerprint!

2. Making Sure Everyone Gets Enough: Managing Portions Effectively

Have you ever been to a party where they ran out of pizza? Bummer, right? Well, serving ribs to a crowd is kind of the same deal.

You want to make sure everyone gets their fair share.

Making sure everyone gets enough ribs is like being the quarterback in a football game. You’ve got to distribute the ball (or in this case, the ribs) fairly to all your teammates.

A good rule of thumb is planning for one and a half to two ribs per person.

But keep in mind, if Uncle Bob is known for his “healthy” appetite or cousin Sue hardly ever touches meat, you might need to adjust your game plan.

And always have a little extra just in case!

3. Mitigating the Impact of Last-minute Changes

Alright, last one! You know those surprise plot twists in movies? Sometimes, cooking for a crowd can have a few of those too.

Maybe the weather doesn’t cooperate for your outdoor grill-out, or some extra guests show up at the last minute. Yikes!

Mitigating the impact of last-minute changes is like being a magician pulling a rabbit out of a hat. You need to have a few tricks up your sleeve.

So, have a Plan B, C, and even D. If you can’t grill outdoors, do you have space to cook inside?

If more people show up, do you have extra food (doesn’t have to be ribs) that you can serve? Remember, being prepared is half the battle won.

How Many Slabs Of Ribs To Feed 100 (Final Thoughts) 

That concludes this article explaining how many slabs of ribs to feed 100 people.

Feeding this many people can seem like an uphill battle, but I hope that this article gave you actionable tips that can make life much easier.

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Here are some additional FAQs to consider:

Frequently Asked Questions (FAQs)

Can I Cook Ribs a Day Before the Event?

Absolutely! Pre-cooking ribs can save you time and stress on the day of your big event. You can fully cook the ribs a day ahead, cool them, and then refrigerate. When you’re ready to serve, reheat the ribs in the oven covered with aluminum foil at a low temperature (like 250°F), until they’re heated through. Some people even say that ribs taste better the next day because the flavors have more time to meld. Just remember, food safety is key – cool the ribs quickly before refrigerating, and reheat them thoroughly before serving.

What If I Don’t Have Enough Grill Space?

No problemo! If you’re lacking grill space, there are other ways to cook your ribs. Oven-baking is a great alternative that can be just as delicious. You can also use a smoker if you have one. If you’re set on grilling but don’t have enough space, consider cooking in shifts, keeping the cooked ribs warm in the oven while you grill the rest. You could also borrow a grill or two from a friend or consider renting additional equipment.

How to Keep Ribs Warm Until Serving Time?

Keeping ribs warm until serving time is as simple as utilizing your oven. Set your oven to a low temperature, around 200°F to 250°F. After your ribs are cooked, place them in a roasting pan or on a baking sheet, cover with foil to retain moisture, and keep them in the oven until it’s time to eat. This will keep the ribs warm and tasty for your guests.

What to Do With Leftover Ribs?

Leftover ribs? What a tasty problem to have! Leftover ribs can be refrigerated and enjoyed for a few days after your event. You can reheat them in the oven or microwave, or even slice the meat off the bones and use it in other dishes. Try making pulled pork sandwiches, barbecue pizza, or stir it into baked beans or mac and cheese. And don’t forget, you can also freeze cooked ribs for up to three months.

What Alternatives Can I Offer to Those Who Don’t Eat Ribs?

For those who don’t eat ribs, consider offering a couple of different alternatives. For vegetarians or vegans, grilled portobello mushrooms or vegetable skewers can be a delicious and satisfying option. For those who simply don’t like ribs, you could offer grilled chicken or fish. Another idea is to provide a hearty side dish buffet with options like stuffed bell peppers, mac and cheese, or a big, beautiful salad. With these alternatives, all of your guests will have something delicious to enjoy at your event.


As a passionate enthusiast of smoking, grilling, and BBQ, Mark has dedicated his life to perfecting the art of outdoor cooking. With over a decade of experience in the field, he has honed his expertise and authority on all things related to meat smoking, grilling, and BBQ. From mastering the perfect cut of meat to choosing the right wood for the smoker, Mark has the knowledge and experience to help you become a pro at outdoor cooking.

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