Split Spares?

SGH said:

Chubbs said:

Whatcha think @SGH?

Those look like small St Louis ribs to me. However without seeing the other side it's hard to say with absolute certainty. With that said, the term "split rib" is used different area to area. Down here in Dixie, it usually applies to ribs from a very small or sucking swine that has some belly meat still attached. But again, just looking at the pic it's hard to say for sure without seeing the other side. 

@SGH... just turn your computer or phone around to see the other side.

Thru the cloud of adult supervisory beverages, they look like trimmed St Louis spares for the most part.  Regardless, great looking ribs-toothpick test for the finish.  Great eats await.

And you didn't purchase from a street vendor with a link to over-seas markets??    Tastes good , "is good and better off not knowing the origin".  

Chubbs said:

Okay verdict is in. No pics because my phone was charging. @SGH these might have been from a dog or cat!! The longest bone was little over 3 inches. It was almost like these were a mini version of untrimmed spares. The bones did not go through half the width and these was a ton of cartilage like rib tips. This was a new one on me. Pretty
good but really bizarre

After hearing the quoted above, I'm willing to go out on a limb (even without pics) and say that what you had was the trim away ends from spares. You have the end closest toward the breast plate or (brisket bone). Even though it's pork the slang term "brisket bone" is still applied. This cut contains a lot of cartilage and sometimes some breast bone. I'm basing this on your overall description of the meat and the short length of the bones. But the short length of the bones and the excessive cartliage is a tell tale sign of the end cuts toward the breast end of St Louis ribs. So in a nutshell, you had the upper end of St Louis ribs that gets cut away normally and most folks do not want.