I recently purchased a copy of the Toledo cutting manuals (antique find with wife)... Thumbing threw hit a term I've never heard. Spencer roll. Boneless rib?
In my day we took the last 4 ribs with the cap on, took out any fat laying on the inside of the cap, then rolled them for a roast, usually cut this in half or slice them into Spencer steaks and the cap still on them. I worked in the South, I would think it may been differ in the north or west coast
