Here's my take on the cuts... The first is Hollywood, Double or Competition, the next is whatever Phil said
, and the last is what I would consider the standard, cut half way between each bone.
Phil, it would be a one-bone per piece turn in, with the all the meat from both sides of each bone. It results in just under half the ribs being usable (actually int((n-1)/2) or something like that).
CBJ, some comps, a few awards, Certified Artisan Steak Taster.
XL Big Green Egg, Bubba Keg Convection Grill, Weber Kettle, Charbroil Infrared and mad livefire cooking skillz! :)