On Mon, 7 Jun 2021 05:38:40 -0700 (PDT), Bryan Simmons wrote:

> The parts they cut off the ribs so they will lay flat, but these
> also included rib tips. They sell them frozen in 10# boxes,
> but only about 8# fits on the Weber.
>
> https://www.flickr.com/photos/155222...57719419269895
>
> They're a lot more like "pork steaks" than they are like ribs.

Hard to tell what you got there under all that paprika it looks you
have button ribs, or feather bones. Useless except for stock, IMO.
They're spine, not ribs. And racks of ribs lay flat regardless of
those things - they're not attacked to any ribs.

Doesn't look like you have chine/sternum bones with cartilage, so
probably anything else are brisket flaps and rib tips. And 1st and
13th ribs.

-sw