Porkbeaks,

Looking at the "Top Rack" in the photo It looks as though the butcher trimmed the small triangle of short bones and gristle from the right end of the rack (as situated in the photo). If that were left on the rack it would add another 3" in length to the rack. That 3" triangle is the section I am talking about…and I think the one Elise asked about in her Original Question.

I called those things "Danish" only because they were sealed in cryovac inside a cardboard box boldly labeled with a brand Name (which I can’t remember) and PRODUCT OF DENMARK in very large print. There was not a lot of meat on them, and when we tried smoking them they came out dry and almost useless, but cooked in sauce, or basted frequently during slow-grilling they softened up and gave up some very favorful Pork.