Pork spending . . .

One of our favorite
"splurges" is baby back ribs. They are a bit pricier meat than we normally buy but they sure are tasty.
Well, in the interest of saving money this week I made a surprising discovery in a new cut of ribs.
So, from what little research I have done, here is Pork Ribs 101 (if you know more than me, feel free to correct any errors!):
1) Baby back ribs are located along the backbone. They are generally liked because they are meaty and the bones are smaller and provide a "rack" that is manageable to cook and eat.
2) Spare ribs are located further down the side, more towards the stomach. The bones are generally larger and flatter. They contain a little more fat content. Here's where my research gets muddled because some of my sources said these can be less meaty--but keep reading . . .
3) Rib tips are the furthest in to the stomach, and are small and meaty
4) Country style ribs are up near the shoulder and contain no actual rib bones
So, the cut I bought at the store was labeled "Center Cut Pork Spareribs". Regular price, they were probably at least $1/lb cheaper than baby backs. On special (my bargain instincts kicking in!) they were even less. They looked just like baby backs, only the racks were larger. I had a brief chat with the butcher and he indicated his preference to these above baby backs. So I decided to give them a try.
SLAM DUNK. They were fantastic. I cooked them just like baby backs, and they were better. They were meatier (a little confusing, see #2 above), and more moist and tender (probably because of the increased fat marbling being closer to the stomach). If you decide to try them out I hope you have the same experience I did. Here's how I cook them: remove the tough membrane on the bone side of the rack. You may have to use a pair of pliers. Then, I rub them with our favorite dry rub, courtesy of Cook's Illustrated (recipe below). I wrap them in 2 layers of foil and cook them for 2-3 hours at about 350-375. The bones should be exposed, with the meat clearly pulling away. Last, I liberally brush them with Sweet Baby Ray's barbecue sauce. If you want to make them ahead, you can stick them in the fridge then warm them up on the grill, just be sure to use lots of barbecue sauce and watch them so they don't dry out. TASTY!

Dry Rub for Barbecue
4 T sweet paprika
2 T chili powder
2 T ground cumin
2 T dark brown sugar
2 T salt
1 T dried oregano
1 T granulated sugar
2 T ground black pepper
1-2 tsp cayenne pepper
Mix all ingredients together, adjust seasonings as desired based on your taste. Will generously cover about 3 large racks of ribs.