Yes it could. How many racks do you think you would need?
That's the hard part, because unlike regular chunks of meat, you can't go by weight with ribs. Being a small town, there will be some who won't eat, some who eat random things (I usually pick one thing from each place I eat when we have 3+ graduations to go to). Wife's guest list is 150 invites roughly. Figure that means 250 people approximately. Not all will make it and some kids will stop through without invites (kids don't get invited here, they just go to who they want).
May have been a compromise last night. Dry rub ribs and some pulled pork for those who don't want ribs.
Quick math, say 13 ribs per rack (pigs have 17 generally but many cut the little ones off). Slice in sets of two and serve like that. (Hey you don't have to stuff yourself at our place), that means 6.5 per rack. 18 racks in a case means roughly 115 people per case. So.......30 racks??? I have a friend who smokes stuff in a massive smoker, problem is, he is doing another graduation the same day for the one at the church across the street. Pork loins. As you know pork loins and ribs get smoked at totally different temps. Have a call into him.
I figured I could put almost 30# of brisket in my small smoker. That would require me to hit it about 15 hours worth. So smoke one batch, freeze it, and then hit another wave the night before and cooler that, blend it frozen with fresh and it would keep the moisture fine. Ribs, you really can't freeze ribs really well I believe so it takes it out of my wheelhouse.