3 & 1/2 down: The ideal weight for a rack of trimmed spare ribs — 3 1/2lbs or less
Shiners: When ribs are cut too close to the bone and the bone “shines” through
Baby backs: Loin ribs (approximately 11-13) connected to the backbone
Spare ribs: The larger section of ribs (approximately 10-13) that run from the ends of the baby back bones to the belly/breast bone area. A whole slab of spare ribs includes part of the sternum (breast bone) and a strip of cartilage and meat (aka rib tips).
Rib tips: The meaty, belly-side strip of cartilage and meat that runs along the bottom end of spare ribs
St. Louis-style ribs: Spare ribs with rib tips removed
Kansas City-style ribs: Spare ribs trimmed beyond St. Louis style, with the hard sternum bone and rib tips removed to square off the rack.