Here ya go right from the butcher!
Brisket Bone (Rib Tip)
Rib Tips are small, meaty pieces that have been cut from pork spare ribs during the trimming process when making a St. Louis Rib.
Pork Spareribs, St. Louis Style
St. Louis Style Ribs originate from pork spareribs and are prepared by removing the brisket bone approximately parallel to the rib side, exposing cartilage on the brisket bone side. Skirt meat is removed.
Pork Loin Ribs (Baby Backs)
Back ribs shall consist of at least 8 ribs and as many as 14 ribs. Generally, a rack of ribs will be 12 to 13 ribs. The back rib is the vertebrae section of the pork loin. When specified, the "skin" (peritoneum) shall be removed from the inside surface of the ribs along the intercostal meat.
Spare ribs are the intact rib section removed from the belly and may include costal cartilage, with or without the brisket bone removed and diaphragm trimmed. They will contain at least 11 bones.
St. Louis Style Ribs
St. Louis Style ribs are cut from the spare rib and are prepared by removing the brisket bone parallel to the rib side, exposing cartilage on the brisket bone side. Skirt meat can be removes. If left on, the outside edge of the skirt should be trimmed.
Pork Brisket Bone (Rib Tip - Breaks - Tips)
are the small meaty pieces that are removed from the spare rib during the process of making a St. Louis rib. Cut from butcher hogs, they are very meaty.
Kansas City Style or Bar-B-Q Cut (KC Cut - Colorado Style - South Side Cut)
a spare rib which has had the hard bone removed, and in some cases, the point squared.
from the loin or spare ribs, generated by straightening the loin or cutting down a loin or spare rib. Will vary in size and weight.
Flatbone - Button Bone Riblets
The last four to six bones of the back bone, not having ribs connecting them. A cover of meat will connect each.