From what I gather, this is essentially the "Bone-in Prime Rib" cut from a pig, right? It's the loin and back ribs, together. It's definitely not part of a butt! This would make a great brined roast for slicing into bone-in loin chops! You could also smoke it until about 120-130, then slice the chops and finish them on a hot grill! Smokey and juicy chops, with a nice grilled finish!