Those look awesome, Mark! I wish that I still lived in that neck of the woods so I could drive over for supper one night.
@Pops: you've convinced me to take a "intro to butchering" class so I can at least ID cuts. The goal, of course, is to be able to raise my own cattle, hogs, and chickens and dress them. So much to learn!!
Well, the names change by region, but what they are can be described as arm shoulder cross ribs or arm shoulder uncut short ribs. Your butcher should know what you're talking about. Or, just print out the pictures I posted... a picture is worth 1000 words!