The ribs just before prep. A couple things of note. These ribs are skinnier with less meat than the spares I usually see. Also I was planning of cutting them into St.Louis style. The two racks on the bottom had no rib tip section. They had solid rib bones from top to bottom with no noticeable break. The top rack there was a rib tip section so that one was trimmed. So between the thickness and large bones I'm guessing that these ribs probably came from an older/skinnier hog.