Great tutorial Bob. As has be suggested, this thread is now a sticky.
Last fall when I was picking out some spares to do my first smoke on the Lang, a guy had pick up a pack of ribs that I discarded because of the weird way that the loin was cut from the plate. He approached the "cutter" wanting to know if he could get the spare ribs cut St. Louis style. The "cutter" shook his head and told the guy that he didn't have a clue how to do ribs.
I spoke to the guy when he returned to the were the spares ribs were at in the meat case-I showed him why I discarded the ribs that he had in his hand and then showed him what to look for. I then took out a sharpie pen and diagrammed how to cut the ribs into St. Louis style right there on the cryovac. I gave him my phone number so he could call me if he had any questions. The "cutter" then came up to me and was curious as to how I knew how to do ribs like the other guy wanted. I smiled and told him "4 years as an apprentice and 10 years working as a journeyman cutter.
I walked away smiling, knowing that learning my father's trade has stood me well even though I no longer cut for a living.