Print Version. Biting midges are minute to tiny flies that can be severe biting pests of humans, pets, livestock, and wildlife. Their blood-sucking habits also raise concerns about possible involvement in the transmission of disease agents.
The best cut of beef ribs comes from the lower, ventral, section, from the 6th through 10th rib, roughly the same cut as the St. Louis cut of pork ribs. It is called the short plate, and the ribs are called short ribs not because they are short in length, but because they come from what is called the short plate.
Hereâs a handy reference list describing rib types and butcherâs cuts: 1  Baby Back Ribs are sourced from the upper and lower (back) area of the spine and ribs. 2  Spare Ribs are taken from the belly area and are generally less meaty than baby back ribs. 3  Boneless Ribs are sourced from the shoulder-area of the hog.