Dumb questions - How many ribs in a "rack" of ribs?

Discussion in 'The Backstage' started by Publius pro tem, May 21, 2011.

  1. Publius pro tem

    Publius pro tem Senior Member

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    Okay, here's one for the "dumb question" files;

    How many ribs are there in a "rack" of ribs?
    Seriously.

    :hmm:

    More precisely - beef ribs?

    Baby-back pork ribs too.

    How many ribs define a "rack" and, by logical division, "half a rack?"

    Any restauranteurs here?
    Meat masters?

    Skintaster - here's your chance to shine, my animal-cooking Texas friend... :cool: :D




    Anyhow, the question came up at dinner.
    (An expensive one, at that.)

    I could do a web search, but I figgered I would throw this one to the forum.
    Gather a consensus, so to speak.
    That's why we're all here, eh?


    Let's see what this brings us... :dude: :applause:



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  2. Benjammin

    Benjammin Senior Member

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    a rack is about 14-16, a half rack is 7-8
     
  3. Publius pro tem

    Publius pro tem Senior Member

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    Beef or pork?

    HUGE difference in size ya know... :hmm:


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  4. Benjammin

    Benjammin Senior Member

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    that was baby back pork, beef racks are 7-8 (3-4 for a half)
     
  5. bobarino

    bobarino Senior Member

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    i freakin' love ribs. the more the merrier. preferably with bbq sauce.
     
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  6. lespaul01

    lespaul01 Banned

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    When I worked in restaurants years ago a rack of Ribs was considered to be 8 or more.
     
  7. Skintaster

    Skintaster V.I.P. Member

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    Pork spareribs have 12 bones to a slab. I work at a butcher shop/bbq joint. Trust me. :)
     
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  8. VastHorizon

    VastHorizon Senior Member

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    You tell me. :D

    [​IMG]
     
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  9. Benjammin

    Benjammin Senior Member

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    it takes a lot of ribs to support a rack like that :lol:
     
  10. colchar

    colchar Banned

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    I can't answer your question but damned if I don't want ribs now.
     
  11. colchar

    colchar Banned

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    How long would it take us to eat the meat on those ribs? I guess it would all depend on how long it takes to chew and swallow silicone.
     
  12. Publius pro tem

    Publius pro tem Senior Member

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    Okay, I trust you. :applause:

    What about beef? :naughty:





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  13. VastHorizon

    VastHorizon Senior Member

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    It doesn't take much to enjoy a rack like this - and it doesn't involve
    chewing and swallowing.

    You just simply:

    [​IMG]
     
  14. FrankieOliver

    FrankieOliver Senior Member

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    I was just about to ask myself. :hmm:
     
  15. Skintaster

    Skintaster V.I.P. Member

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    Sorry Neo, reread your OP. The real answer with ribs in general (Pork or beef) is that it depends on the way that they were originally cut or trimmed. Where I work, we no longer process entire animals. It's almost impossible (IS impossible in my part of Texas as far as I know) to get a supplier that will send us meat like that. Because of health concerns (Mostly dealing with potential cross contamination) all meat comes to us in large cryovaced sections, that we then trim further.

    Our pork spareribs come 12 bones to a slab. Babybacks are also 12 to a slab. Beef ribs seem to be around seven or eight (Honestly can't remember off the top of my head), but we don't deal with those much. Tasty, but not much meat to bone ratio.

    Beef short ribs come in sections of four, which we cut to size.

    Other places may do things differently. :)
     
  16. Publius pro tem

    Publius pro tem Senior Member

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    Indeed - we ate at what used to be one of my favorite restaurants tonite.

    Pricey, but HUGE portions of meat.
    Always a big To-Go box for a second meal when we leave.

    Got what was supposed to be half a rack each, beef & pork.
    I asked the waiter for clarification - with limited result.

    Anyhow, the platter showed up with TWO beef ribs and six pork.

    I'll go six pork ribs, but I've NEVER gotten only two beef ribs in any plate there.
    Already a long day, celebrating with Mrs. Neo her last day of teaching this year.

    All I had was one nerve left, and I'll be damned if that waiter didn't get on it.
    An intentionally-small tip later, we grabbed our stuff and came home.



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  17. KSG_Standard

    KSG_Standard Senior Member

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    When I was a butcher in the 80s, all our beef came hanging in quarters and the pork came in halves. We had to break everything down ourselves...miserable bloody work. They transitioned into boxed meat right after I moved back out to the grocery side of the store. If I remember right, a full rack of ribs is 12...beef are usually packaged around 5-6, pork may be packaged 6-12. Restaurants are all different as to how many they sell as a "rack".
     
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  18. colchar

    colchar Banned

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    You can demonstrate the technique when you make it to Brampton and I introduce you to some of our finer strip joints (and my use of the word 'finer' in that sentence was as loose as the women in said establishment).
     
  19. Publius pro tem

    Publius pro tem Senior Member

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    My issue exactly. :rolleyes:

    I had a feeling that it was kinda like nailing Jello to a tree.




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  20. nbeersiii

    nbeersiii Banned

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    Why dont we ask Mr. Owl
     

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