Sunday Bone in Pork Loin (Rack?) and Trout -- Butchering a Great Cook?

On Friday, I asked the butcher at BJ's to cut me an 8-rib bone in pork loin.  Picked it up on Saturday, rubbed it down and fridged it overnight before my planned Sunday afternoon cook.  Also picked up an awesome looking 1.5 lb steelhead trout fillet for the pork-adverse in my extended family.  Never cooked trout, but why not give it a whirl?

It was still pretty cold late Sunday morning when I went to prep the egg and found that the lid wouldn't open -- gasket was fused.  Fortunately, there are lots of good tips on the forums (thanks!) for dealing with this issue . . .  after feeding the egg 4 starter cubes (and with a little persuasion from a putty knife), I finally was able to get it up.  (Yes, there's a joke in there somewhere, but keep it to yourself.).  After much reading about this common problem, I'm going to stay with just the bottom gasket for now . . . may install something fancy after the thaw, but the seal seemed fine and I'm not entirely looking for/sold on another project for my spare time.  Reports seem to indicate that one gasket works just fine.  My mileage may vary, I guess.

Anyway, having solved problem #1, I got to thinking about the loin, which at the bottom of the rib bones had this very long, thick bone running the length of the meat.  Wha?? Rather than waste the rub and try to butcher out the bone, I decided to just go with it and see if I could get my knife through post-cook.  No dice -- that bone was hard enough to stop my 8 inch chef's knife cold, even when I hammered down a heavy meat tenderizer in an attempt to get through.  So, time for another audible:  after the cook, I carved as much meat as I could from the bone, sliced it up "chop-like" and served up some very tasty loin along with the meat that would have been attached to the ribs.  Didn't look as pretty as I'd have liked, and it strikes me that at least part of the purpose of "bone-in" was defeated by not being able to serve up the crusty, boney goodness.  During clean-up, I wrestled the rib bones off the long under-bone and I plan to get another meal out of them.  They look a mess but are still mighty tasty.  [BTW, the cook was about 2 hrs at 300 degrees, indirect on the v-roaster, to just under 140 degrees . . . that part went just fine.] 

In light of all this home-butchery, I'd appreciate any thoughts about what I'm supposed to ask the butcher for when I order bone-in-loin?  "Pls remove that long bone running on the underside" might do the trick, but maybe there's a name for this cut?  Would like to sound (and actually be) a bit more educated . . . . 

Worth mentioning, too:  the alternative entree of steelhead trout (from Chile) was fantastic.  Rubbed it with a little evoo and a lot of "The Flavor" rub by Top Chef winner (?) Stephanie Izard.  Planked it while the pork was resting.   No leftovers, as everyone "just had to try a little taste" . . .

Hoping the pix will upload and standing by in advance appreciation of any thoughts or answers from the community.