Bacon Ribs

Bacon Ribs
Recipe type: Barbecue
Cuisine: Barbecue
Cook time: 
Total time: 
I saw this on Mad Scientist's BBQ and had to try it! It was pretty amazing. Thick cut bacon with a handle! I had to special order the bone-in pork belly from Porter Road as they aren't available most places.
  • Wet Cure/Brine:
  • 1 Gallon of Water (2 Qts Boiling Water, Ice Cubes to bring to Gallon)
  • 8 oz Kosher Salt
  • 5 oz Brown Sugar
  • ½ oz Pink Curing Salt #1
  • Rub
  • Need to write down
  • Sauce
  • Need to write down
  1. Prep/Curing
  2. Slice ribs between the bones
  3. Place ribs in container standing vertically in single layer
  4. Bring 2 quarts of water to a boil.
  5. Pour into a container that will hold at least a gallon of liquid
  6. Add kosher salt, brown sugar and curing salt
  7. Whisk until completely dissolved
  8. Add ice cubes, stirring until dissolved and the water level reaches 1 Gallon/4 Quarts
  9. Pour liquid over ribs

  10. Place in refrigerator to cure for 5 to 10 days
  11. Prep/Rub
  12. Pre-heat your smoker to 200 degrees
  13. Remove the ribs from brine/cure
  14. Place on a cookie sheet
  15. Pat dry

  16. Lightly coat with your favorite pork rub or
  17. Combine the rub ingredients above in a shaker bottle for the one Jeremy used
  18. Smoke
  19. Place ribs on smoker for 4 hours at 200

  20. Turn hourly

  21. Raise the temperature to 275 for the last 2 hours

  22. Remove when probe tender
  23. Allow to rest for 30 minutes to an hour
  24. Serve as is or coat with the sauce from Jeremy's recipe above


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