Okay, here's one for the "dumb question" files; How many ribs are there in a "rack" of ribs? Seriously. 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... 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... .