Some very good points made.... try putting bread and butter first in line, then beans/slaw, or any of that other stuff, then chicken, then pulled pork... Might want to have a "carving station" for the ribs... basically , cut as needed , in front of the eaters....... This will not only "feature " the ribs, it will able you to keep ribs in a warming cooler, not in a tray, and, gets you to interact with the crowd... really cuts down on the meat consumption, or keeps it "contained" .. set the dessert out, after the meal is finished, maybe on a another table, with coffee...