Bacon Ribs
Author: Jeremy Yoder
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.
Ingredients
- 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
Instructions
- Prep/Curing
- Slice ribs between the bones
- Place ribs in container standing vertically in single layer
- Bring 2 quarts of water to a boil.
- Pour into a container that will hold at least a gallon of liquid
- Add kosher salt, brown sugar and curing salt
- Whisk until completely dissolved
- Add ice cubes, stirring until dissolved and the water level reaches 1 Gallon/4 Quarts
- Pour liquid over ribs
- Place in refrigerator to cure for 5 to 10 days
- Prep/Rub
- Pre-heat your smoker to 200 degrees
- Remove the ribs from brine/cure
- Place on a cookie sheet
- Pat dry
- Lightly coat with your favorite pork rub or
- Combine the rub ingredients above in a shaker bottle for the one Jeremy used
- Smoke
- Place ribs on smoker for 4 hours at 200
- Turn hourly
- Raise the temperature to 275 for the last 2 hours
- Remove when probe tender
- Allow to rest for 30 minutes to an hour
- Serve as is or coat with the sauce from Jeremy's recipe above
