I see "ribs" advertised in the paper occasionally, and I have cooked some to
varying degrees of success. They are called shoulder cuts, shoulder ribs,
shoulder etc, etc. etc.

They do have a lot more fat, and meat than the skinny part of the ribs, and
I have had some decent ones.

Do you use this cut with any degree of success? Rub and bake? Slow cook on
the smoker? Put them on the intake manifold on a trip to Cleveland? What's
your method?

Steve