Quarter, Half & Full Racks of spares
So got to talking with some folks this week & the discussion turned to rib portions - specifically from St. Louis cut spares. Everyone agreed on what a full rack is - that's every bone on the rack.
There was also general agreement on a quarter rack being 3 bones.
That lead to a debate on Half racks. If a quarter is 3 then a half should be 6. Problem is - not all spares have 12 decent size bones. The issue here is in serving a consistent number of ribs to customers or guests so people do not feel they are getting cheated or short changed.
So - what are you thoughts on the number of bones in 1/4 & 1/2 racks?
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