Costa Rican Ribs

[Richard Garcia]

At the local Costa Rican meat market I bought Pork Ribs. This slab has about 1/2" thick of pork fat on one side. I plan on trimming some of the fat off and cutting it St. Louis style. Then I will muster it down and add my Pork Rub, wrap it in plastic wrap and then in tin Foil. I will then leave it in the Frig. for a couple of days and then cook on my WSM. How would you attack this not-so-good-looking piece of pork that weighs around 5 lbs.?

Richard

WSM Classic, OTG 22 1/2" with Smokenator

 

[Dave from Denver]

I wouldn't be attacking it by rubbing it 2 days prior if your rub has any significant salt content you're gonna be half-way to curing those ribs into ham.

Overnight is the longest I like to let my rub sit on back ribs, and I usually just let it sit for a couple hours.