[chachahut]

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?