Thing is - they might have had a small rack of BB so 1/2 if simply cutting the rack in half COULD be 4 bones (though not in my book).
For me, the issue I'm having is in the 5 or 6 count. My menu currently states 5 - 6 bones but I usually give 6 (& often kick in an end nibble bone). That inevitably leads to an 11 bone rack now only having 4 or 5 solid ribs. So next 6 rib 1/2 has to take 2 ribs from the next rack & so on. Often leads to having only a 1/4 (3 ribs) by end of service. Upside is I ake a larger margin on 1/4 & 1/2, downside is when someone wants a 1/2 & all I have is 5.
They are large spares so I'm thinking of just running with the 5 or 6 count...
Cha Cha Hut BBQ : 43311 Route 28 (corner of Route 28 & County Road 38: Arkville, NY : [URL="http://chachahut.com"]chachahut.com[/URL]
Backwoods Pro Jr.
busted Backwoods Fatboy
Weber 22.5 Kettle
some stainless wood fired thing