Out exploring this weekend and ran across a meat market/processing facility full of goodies. I found something that I've never seen and doesn't appear in the IMPS. Labeled "smoked rib-in bacon" it appears to be spare ribs cut in the direction of the rib with some bone left in, the opposite of a cross cut.
Each slice was 1/4 to 3/8 in. thick. I fried one up just to see what they tasted like and I think they'll make fine breakfast steaks. I don't think they were cured, they tasted most like a smoke pork chop. Very lean.
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