If you take a cross section of spine (usually ribs 6 through 12) you get a roast that includes a segment of all 4 loins known as a standing rib roast. Very rarely done with wild game because game is rarely processed cut through the bone and few hunters want all 4 loins segmented. I've done it before with elk and I found it difficult to carve and serve.

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If you remember the Flintstones you may recall this is the cut that the car hop delivers to Fred at the drive-in.