Originally Posted by Mike Hedrick
Spread sheet is good when you "put in the amount".
It says 2 bones a person for Ribs.
Is that what ya'll serve folks?
The spread sheet is mine, I tried to make all the things that could be disputed change able, so if you only get 40% yield on your butts for pulled pork, then you can fix that figure for yourself, when you save it on your computer, the next time you open it, it will have your figures still there.
It has to have a number in the cell, just so the cells and the calculations will work out.
For the most part if I am serving spares, then I go with the 2 as a real number especially when serving the ribs as one of two or three meats. I cut all of the racks and then pick a long and a short, and serve that way so the meat amounts per portion work out. If I am serving baby backs or St Louis style, then I use 3 as a minimum.