The grocery store had side ribs (aka St. Louis ribs) on sale yesterday so I bought four racks with the idea of firing up the WSM today. I normally buy back ribs but they've had the side ribs on sale quite frequently over the last few months so I broke down and bought these with the idea of shredding the meat off the breastbones and making pulled pork sandwiches. I forgot how much work preparing side ribs over back ribs is, with all the trimming that's required.
I decided to perform an experiment today: the last time I made ribs, I ran out of rub partway through putting the rub on and I had to stop and make more. The rack of ribs that sat with rub on it during the delay while I made more had a much richer flavour than the ones that I put rub on last. So, today, I made enough rub and put it on all the ribs and let them sit for about two hours while I went out and did errands and got the WSM ready. They went in the smoker about 2 to 2:15 later. The smoker's at 225 degrees and the ribs have been in for two hours now. I'm sitting in my back hard and it smells great. Until the wind shifts and I catch a whiff of the neighbour's spray painting project that's going on in his garage.
It'll be interesting to see how these turn out!
Topic: Rib prep (Read 973 times)
