No good pics sorry.
The simplest way I know to describe the cut is:
With either side up--trace the main rib bone to it's end with your fingers.
You will feel a soft area that is the start of the grissle area.
Slice down that "soft line" you found.
We have had spares that trimmed out to only 4.5 inches or so--could not tell them from baby backs at first glance without looking at the curve of the bone.
Maybe someone has better advice.
"Flirtin' with Disaster" BBQ Team (RETIRED)
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