The Sam's club near me sells boneless CS style that are butterflied loin and then they cut incisions to make them appear to be ribs when cooked.  The ones in this thread look the they were butterflied and then fully cut in two and then into pieces.

I like the boneless CS ribs smoked or grilled.  Both ways are good.

Looks like the boneless country style ribs I get. My butcher says they are cut from the loin.