Originally Posted by chachahut
So got to talking with some folks this week & the discussion turned to rib portions... 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?
My expectations would definitely be 6 ribs per 1/2 rack. And if I was running a rib joint, it would be seven. That would set me apart from the competition. I may run out of ribs now and then, but customers Ill never be short on.