The small photo that our AZ friend posted from the 21 food.com site sure looks like what I get as a ‘Trimming piece’ when the butcher ‘squares’ a rack of ordinary Spare Ribs for me. Sometimes called the Cap or Chin Bone(s) they link the ribs together.
Am I close?
Funny I have Never hear the descriptor ‘Bone-In’ used with a Beef Brisket !
That’s because a Beef Brisket doesn’t have any bones in it and a PORK brisket does. I asked Tom Ryan of Tom’s BBQ, who owns 5 BBQ joints in the area and has been in the BBQ business since 1988 and he says thay’re what he serves as Rib Tips and they come from the cut of meat you describe above. I bought some at Wal-Mart Today and will cook them Sunday. They do in fact have Short Rib Bones in them smaller than the bones in Baby Backs. I’m debating between Smoking them or doing them in a crock pot with BBQ Sauce