Stacking ribs - HELP?

[Caneyscud]

What is the difference between back ribs and baby back ribs?

One in the same.

Used to be able to get something called Danish Ribs that were often smaller than BBribs.  However since the European Meat Ban of 2001, I haven't seen them much.  Used to be served in restaurants often as Baby Backs.  Did not care for them much myself as they didn't have as much meat, lots of shiners, and sometimes a fishy off-smell - possibly from what they were fed?   

[Paddlinpaul]

In Canada, the time I have seen BBR is on restaurant menus. The grocery stores and butcher shops all call them back ribs. I kinda assumed they were the same but wasn't sure.

[Caneyscud]

For What it is Worth! 

There are basically two types of pork ribs.

•   Baby back ribs   also called loin ribs, back ribs, or Canadian back ribs. They are generally noted to be the premium ribs as they
        often contain more meat and some of that meat would be loin and the meat would tend to be more tender.  Restaurants really like
        them as they do not take as long to get done and tender.  They are taken from the top of the rib cage between the spine and the
        spare ribs and below the loin muscle. The designation "baby" indicates the cuts are from market weight hogs, rather than sows.
•   Spare ribs   also called side ribs.  They are taken from the middle part of the belly side of the rib cage, below the section of back
        ribs and above the sternum (breast bone). Spare ribs are flatter and contain more bone than meat, but are generally thought to
        be better 

Variations of the above types and other rib named products
•   St. Louis Style ribs or St. Louis Cut spare ribs are merely spareribs that have been trimmed.  The sternum bone, cartilage, deckle
        and rib tips have been removed. The final shape is almost rectangular and more uniform in thickness – plus they do not contain the
        pesky cartilage – some people are put off by it.
•   Kansas City style ribs are trimmed even more closely than the St. Louis style ribs.
•   Danish Ribs can be either back ribs or spare ribs.  Generally from a particular breed of hog and re generally smaller and with less
        meat.
•   Rib tips are short, meaty sections of rib that are attached to the lower end of the spare ribs, between the ribs and the sternum.
        Unlike back ribs or spare ribs, the "bone" is actually cartilage, not bone. They are trimmings off the spare ribs when preparing St.
        Louis Style spare ribs.
•   Button Ribs (sometimes call rib tips or riblets by restaurants) are flat, circular shaped bones located at the rear end of the loin.
        They are not actually ribs, as they are not taken from the rib cage. The button ribs consist of the last 4 to 6 bones on the
        backbone that do not have actual ribs connected to them. The meat on the button ribs consists of meat that covers each button
        and connects them together and is tender because it is from the loin.  Applebees used to sell a lot of these on All-you-can-eat
        Thursdays.
•   Country-style ribs are not really ribs either.  They are cut from the front end of the loin close to the pork shoulder. They are
        meatier than other rib cuts. They contain no rib bones, therefore are not technically ribs.
•   Rib roasts (bone-in pork loin rib roast, bone-in loin rib roast, center cut rib roast, prime rib of pork, standing rib roast) are whole
        pork loins with the back ribs attached. They can be up to 2' long and 6" thick. They are sold whole or in sections.
•   Rib chops are pork steaks or chops that include a back rib bone and the loin meat attached. They are lean and tender and tasty.
•   Riblets are prepared by butchers by cutting a full set of spare ribs approximately in half.
•   Rib patties - The meat from the ribs are taken off the bone and ground to make rib patties. These are very tasty.  However, the
        popular McRib patties contain meat mostly from non-rib sections of the hog.

[shoresdiver]

Are you actually in Scotland?  If so, how strange, as our Costco locations down here in London have only 4 rack cryopacks...  cheap as chips too, which is fantastic for rib addicted maniacs like ourselves!

Sadly, I'm not in Scotland, but rather Miami (which is not too bad as an alternative!)  I certainly wouldn't mind picking up the cryopacks in London, but the commute would cut into the savings   ;D

[shoresdiver]

Thanks for all of the great advice! (what a great forum!)