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Unread 04-21-2011, 12:01 PM   #3
chachahut
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Join Date: 10-30-09
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I've considered "by the pound" for ribs but given my location - rural upstate NY - I'd be willing to bet that would be even more problematic than trying to determine a set rack cut. By the pound would definitely help the margin control - just don't think most in the area would go for it.

Though thinking I might float the idea & see what folks think...

So back to the question - when you go to a Q joint & see "1/2 rack" on the menu - how many bones are you expecting?
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