When I was growing up in Pittsburgh, my Dad purchased all of our meats from a butcher. He used to buy spareribs that were smoked like bacon. He wouldn't buy a whole slab. He usually purchased a half of slab for my Mom to use for seasoning beans and greens. They were also good in sauerkraut. I haven't seen spareribs like that in many, many, years.
Do people even cure ribs in a smokehouse anymore? I wish I could find some.