Ever seen this before? Double rib bones in baby backs.

[OGMrWhite]

I have no idea why they are there. I just did a quick google and could not find anything.

[_John_]

Do you know what they are from? I'm not 100% on hog anatomy but I don't know why those would be there. Are they maybe from the neck or something?

[Jon Solberg]

I hear ya MrWhite. I think every rack in my last 135lbs buy of Indiana Kitchen had them. I was trimming them out at one point but gave up

[OGMrWhite]

I find it occasionally on the thicker side of the slab, but usually only 2-3 doubles. Drives me crazy when I'm cutting them.

[Jerod Broussard]

Extra bones on pork ribs, extra legs on chickens. Germ cell malfunction.

[Dewesq55]

You don't want baby backs with too much meat on them because the extra meat will be lean (read "dry") white loin meat. Not so appetizing on low and slow ribs.

[Dewesq55]

By the way, the photo is upside down.

[_John_]

I wasn't sure, but i'm gonna let them have them back, doesn't look like a lot of meat in there. Land carp i suppose

[Dewesq55]

I was thinking it might be pieces of the "hook" part of the bone where it meets the spine if they band sawed it just a little bit "down rib" from where they normally do.

[Dr ROK]

Vertebrae?

[Papa Bob]

Siamese twins

[David Parrish]

That's just plain strange.

[_John_]

I haven't made ribs in a while so maybe I just don't remember somehow, but isn't this wrong? On the top right and bottom left you can see that there is an offset row of bones. They seem very short, maybe an inch or so.