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Unread 04-21-2011, 03:02 PM   #10
Cook
is One Chatty Farker
 
Join Date: 12-23-10
Location: Mount Pleasnt, SC
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For spares I would cut into single ribs...cut 3-4 off the narrow end and 2-3 off the big end. One customer down. The next half rack order gets the 6 from right in the middle. There you go.
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