Yup.....that's how I do it.
Quick question, though.....
I usually rinse all meat out of the cryopack under cold water then pat dry with paper towels. I've done this with chickens, turkeys, ribs, butts, brisket......EVERYTHING. I think I read that somewhere when I got started trimming/cooking meat.
I notice you didn't mention it here. I've always considered it a real PIA step. Not necessary?
ALSO.....when you say cut out the breastbone on the cutoff.....you just cut that portion complely off and trim the meat off, right?
GREAT tutorial. This will be a big help for those new to spares.