Tasso recipe?

If the ribs are from the butt it should be good, not sure about loin ribs, I'll leave that to others. 

Rhulman has a good recipe using basic cure for four hrs, then smoke with a combination of white, red, black pepper and all spice. 

Good stuff. 

I've made that second one Richard posted- highly recommended

BigGreenBamaGriller said:

Any idea why there is very little consistency from one recipe to the other? Is there a definition of Tasso, or is it "do something to pork; call it tasso"?

Maybe it is local customs and many different family recipes.

Link's
Cut butt into 5x2 strips, Brine for 48 hours in 1.5g h20, .75 c sugar, .75 c salt, 5 garlic cloves, 2T Allspice berries, 2T Juniper berries, 5 star anise, 4T black peppercorns, .5t pink salt, 1 bunch thyme, 1 bunch sage. Then rub 1.5 c paprika, .5 c chilli powder, 3T cayenne, 2 T white pepper, 2 T red pepper flakes, .25 c + 2T salt, .25 c dried oregano. 2 T garlic powder, 
evenly coat then plsce on racks let air dry 24 hours at room Temp. smoke at 220 for around 1 hour until internal of 160. For a drie rmore traditional tasso air dry for 3 days in fridger