My maternal grandfather was a meat cutter in the small town in Middle Georgia where I was raised. The cut above is what he always sent home with my mother when we were going to eat ribs and are what I always considered as "the ribs".
I don't see many places carrying them now. If I have to buy my meat from a grocer instead of an actual meat shop, I usually use one of the local Publix stores. I've been burned by the local Krogers a few times, but I stopped in one that is convenient to my house to pick up something else and saw these there. I'll have to stop in there more often just to get this cut. This particular store is being remodeled, and the butcher section appears to be much improved, and the guy that was running the show the other day looked to be an old time meat cutter and not just somebody putting out packages.
Growing up, we always did them on the grill or under a broiler. The bones make a nice handle for eating.
My fire was VERY hot, and these only took a few minutes per side to be done. My total cooking time was around six minutes total.
Raichlen features these on page 91 of
How to Grill calling them "cross cut ribs", and I have seen them called Argentinian rib steaks, which is how Raichlen refers to his complete recipe for them.