Basic Rib Prep help

Can someone help me understand rib prep? I am clear on removing the membrane, but I was not clear on what to do regarding the breastbone and the little "riblets" between the main ribs and the breastbone on a full rack of pork spareribs.

It seems like there are two rows of ribs, the main ribs and then another set that come off the breastbone and meet/overlap the main ribs at an angle. I sharpened my boning knife and cut out the breastbone (tore it out by hand) leaving the mini ribs , but it wasn't the cleanest operation and I hope I can do it faster and cleaner next time.

St. Louis Ribs - separate main ribs from breastbone and mini ribs?

Kansas City Ribs - remove skirt and breastbone but leave mini-ribs?

Should I have just left the breastbone in? How do you all do it?

Thanks,
Dan

OK - responding to my own post, searching yields a few hits:

http://www.barbecuebible.com/board/view ... bone#29347

http://www.barbecuebible.com/board/view ... bone#34433

http://www.barbecuebible.com/board/view ... bone#19851

http://www.barbecuebible.com/board/view ... bone#12614

http://www.virtualweberbullet.com/ribselect1.html

-Dan

You figger'd it out..

The brisket bone it great for beans...