Sorry folks. They have sold out. Hopefully they will have more in stock soon. You might email them help@prbutcher.com or call 855-877-8202 and the customer service team can get you squared away.
@@MadScientistBBQ you mentioned that you'd leave the recipe for the rub in the description ( 5:27 ), but I can't find it. Also, could you post the recipe for the brine? Love the channel, love the content! I've learned so much. Please keep it up!
@@MadScientistBBQ Looking forward to it man, do the scores in the same direction you want to slice the roast, and with a spacing of roughly 0.5cm if you can, only through the skin and into the fat, not so deep you cut into the meat, that's how you'll get the best results, do Denmark proud :D If you want to add a Danish side try out "Brunede Kartofler", which is small new potatoes, boiled and then put in a pan with butter caramel sauce until it sticks to them. And maybe some pickled red cabbage on the side, get that sweet and sour thing going.
Looked great! I have been doing both beef ribs and st louis pork ribs cut into individual bones (aka "Party Style") for my last 3 or 4 rib cooks. Whole racks are great, but my family loves the extra bark when they are cut up. The cook is way quicker and fat renders much easier/more quickly, so for me this method is a winner.
I wasn’t able to try this at LeRoy & Lewis because it was midweek but now I’m super excited that I am try it at home with this recipe and Porter Road. Thanks man
Hey man because of you I'm definitely a S&P( fresh cracked Pepper).. Rendezvous style guy myself.. it's nice to have two different style of ribs in one rack that I'm going to eat all by myself. Thanks for putting out the best BBQ content.
Thanks for making this video! I've been buying from Porter Road for years but I saw these bacon ribs for the first time a couple of days ago and bought them immediately. They are still on the way and I've been looking for a video to tell me what to expect. I'm psyched about trying this now.
I am in Cincy and am new to smoking and you are one of the channels I love to watch when I have the time. Keep up the great work. My little Pit Boss weeps every time i see your setup...lol
I finally got to eat at Leroy and Lewis last week on a short trip to Austin. My god, the beef cheeks were so incredible. And the grind on that burger made it feel like the burger was biting back! Can’t wait to go on a weekend for the bacon rib, but I may make it myself before I fly back out to ATX.
I was able to get the bacon ribs from a local butcher in Granite City, Illinois. They are not a heritage variety of pork, but the meat was deep in color and well marbled. They are in the brine as I write this and I'll be smoking them on Sunday. I plan on smoking them for 4 hours at 200 degrees, wrapping them with some glaze, and then cooking for another 2 hours or so at 250-275 degrees. I also reduced the salt in the brine since I'm not a big fan of overly salted meats, cured or otherwise. Hopefully they will turn out amazing...
Your Alex Jones impression, might be the best I’ve ever heard! That was an awesome vid bro! And I can’t wait to get back down to Austin to try some L&L.
With a wet brine… add a little baking soda (sodium bicarbonate).. some alkalinity enhances the maillard reaction which helps compensate for the added moisture
I did this about a month and a half ago. Had to butcher the cut myself, no one would sell it like that. Recommend curing whole, letting dry in the fridge overnight, smoke whole rack. Let cool, then slice and season and smoke. Then set in maple syrup wrapped overnight. Thank you for doing both pre cut and whole for the comparison.
11:24 -- Almost the same at my home. My mom would make fresh sourdough, then we'd lather some butter on top and broil it in the oven. Top it with honey. **chef kiss**
The best way to do this is on a Masterbuilt Propane xl or similar type smoker. That way, you can get all the bacon ribs on top 2 shelves and then spatchcock a turkey for the bottom shelf and let all that bacon fat drip on the turkey all day.
Another Maverick thing you could try Jeremy, is if you have a pork loin roast, or a leg of pork roast, put it in either your offset, or pellet smoker for about 2 to 2.5 hours, before finishing it in the oven. I've found cherry wood usually works best, and you get a lovely, slightly sweet, smokey flavour. Be careful not to have it too high, or in there for too long, or you'll dry out your roast pork!!
One of the first things I smoked was bacon. I was amazed how user friendly it was with a little patience. I was using dry brine and a combo brine with maple syrup. Had 3 different kinds. Family loved it and easy peazy.
Man I just ordered from them for the 4th last week, wish I'd waited now lol, I will probably order from them again though sometime this summer. We're doing a volcano cut beef shank as part of our 4th of july BBQ, as well as a costco brisket (porter roads didn't have any when we ordered), a porter roads tri tip, and one of their picanha as well cooked as steaks so that we can eat earlier as well while we wait on things to smoke. I also got a meat grinder so we're going to use all our trimmings to make beef sausages to smoke, and to not waste as much of our trimmings as possible.
I learned to make ribs 40 years ago while living in San Antonio, Texas. I think I'm pretty good at it, as does my wife. I watched this video and had to try the "bacon rib". I went to the Porter Road website and put my name on the wait list. Two weeks later I had my order from Porter Road. Two slabs of bone in pork belly arrived in a cardboard cooler. The slabs were still partially frozen. So far so good. On closer inspection of the slabs I was disappointed to see that the ribs (not the pork belly)were 80% fat, 10% bone, and 10% pork. There was just enough pork meat to hold the bones together. The pork belly itself had some thin strands of pork, not much different than the pork belly I use to make sausage. The weekend after delivery I gave it a shot anyway. I cooked one slab in my Weber Smokey Mountain at 225 degrees until the slab read 165. Then I wrapped and put it back on until 190 degrees. Then I sauced and finished for 30 minutes. They looked and felt done. Unfortunately, they tasted like they looked before being cooked. It was like eating pure pork fat. It was inedible. I was really disappointed. For $75 for a 4-5 pounds slab of ribs I expected better. The cryovac spare ribs (not baby back) I get from Costco have much more meat on them. I would be interested in knowing what other people who have purchased this product from Porter Road have received as to meat vs fat content.
I found a local meat store that they cut me what they call is bone in belly, im picking up tomorrow. After watching this and the leroy and Lewis vidoe, i see differences between the method, i heard Bradly say the dry brine 7 days on the whole slab, rinsed off and dried overnight in refrigerator, smoked like bacon the sealed and cooled overnight, cut, add rub then smoked till done and just poured the real maple syrup over them. You ate both, what was the best?
I'm wondering.. take a full rack and after slicing it up, before serving, fry/sear the cut sides similar to a pan fry bacon slice. Add that extra element of 'ermagherd'! I may need to order a slab just to do this!
After you dropped that vid of them I went and custom ordered them from the butcher. Unfortunately the supplier sent 70 lbs of regular skin on belly.... Try, try again. So glad you made this video!! Going to be epic!
The TH-cam app freaked out and gave this a thumbs down. No way! This is great content. I just bought the ribs. Thanks for the discount! You can test the saltiness before smoking by sacrificing a piece and frying it in a pan. If it's too salty, you can soak it cold water until it is as salty as you like.
Because you were such a fan I also tried making it some time ago. I used a dry brine. Did the same as I would use if I would make bacon, and for me it was to salty. I think you need to guess the weight of the bones and subtract that from the weight of the meat to get the correct volume.
I can't wait to try these. What about making your own bacon ribs by buying a rib rack and a pork belly, curing them separately, then tying them together to smoke?
Instead of chipotle powder, go to a “supermercado”, buy some Morita peppers and grind them in a spice grinder. A Morita is chipotle’s little brother, made from smaller, sweeter and meatier red jalapeño with a lot of heat. You can also buy tamarind there.
I love Ancho chilis. I use them in homemade hot sauces as well as rubs, chili and taco seasonings. I really only use just a little to get that slight raison sweetness but not so much that its the only flavor to take over.
oh damn saw your video today and i have to say it looks great. Would have loved to come straight to you and try the little mess. BBQ greetings from old Germany
The fact that you had enough faith in Erica’s editing to put Kyle in your video says a lot about the strength of your relationship. They looked awesome and well done Kyle!
Ah, a fellow Kentuckian! Great idea with the bacon + ribs. Pro-Tip: If you're using hickory, especially if you're getting your own wood off your property or from your neighbor or something... use the hickory nuts too. My dad used to own a restaurant when I was a kid. He would send me out with a 5 gal bucket to pick up hickory nuts when they fell. Fill the bucket up with water and let them soak for a day or two. Then throw a few of those in the smoker with the wood. The steam that they give off... next level flavor.
Complex but well worth it in my opinion. As you say' simplify if it's your preference. I for one will be trying this as close as i can. With that being said I'm in the uk 🇬🇧 but will get as close as possible 😊 cheers 🥃
I am a beginner but you are already my idle I have not done much mostly pork butts and so far came out fantastic hope to get a real smoker one day and try a brisket your the go to guy thanks for sharing your knowledge
We call this cut Dicke Rippe in Germany. It’s a staple! Roasted till it falls off the bone. Served with sauerkraut and mashed potatoes and a nice gravy with onions in it…
When folks don't understand why L&L was included in the top 10 list of best BBQ in America....they are learning now. Leroy&Lewis is absolutely amazing. Can't wait to try these, ordered 2 racks from Porter Road.
Can you do a video about black peeper and the different qualities/size of grind. I can only ever find pre ground 16 mesh black pepper and would love to grind it fresh.
Nice work, about time I see more Bacon Rib videos, keep up the good work! Where did you get the flat container with lid to hold the ribs & brine? Any links to buy?
OK - I just made these yesterday. I cut them into individual ribs, which I think is the way to go. Let them brine for about 3-1/2 days. I didn't dilute my brine like Jeremy did with ice water, I just let it cool and then poured it all over the ribs. The flavor was great, but it is very rich. It's like a bacon lollipop, or a giant piece of burnt ends. The max anyone in the house could eat was 1-1/2 ribs. The smoker I was using sucked, and temperature control was an issue. At home, I have a better smoker (Masterbuilt gravity feed), and I'm sure they would be better if I had better temperature control. The maple/bourbon glaze is good, but the rub is excellent. We dusted some on some bacon and did grilled bacon wrapped asparagus, and it was amazing. Would make it again, but probably as horderves, cut into bite size pieces for guests.
I don’t see the ingredients in the description or even the cut of meat I’d be looking for to try this. Maybe I missed it though. Could someone please help with this if I did miss it
If you don't want it to be salty do an Equilibrium brine! That way it can't get too salty even if you didn't get back to them for 2 weeks! Weigh the meat and the water, calculate the level of salt you want mix your brine calculate the amount of Cure for the weight of the meat and the water add that and you will never have too much salt on any cure you do! Generally, for Bacon, I do 2% salt, but you can obviously do less or more if you want it that way! So as an example, if the combined weight of the meat and water was 1000 Grams you would mix in 20 Grams of salt and 2.5 grams of Cure. If you want you can subtract the weight of the cure from the salt amount so you don't add more than you want to the salt level.
@@geraldteng6224 Also if your using another Curing salt other than Cure #1 you will have to calculate the amount for it going by the recommended amount for that product. It seems that most others use consideribally more than what we use here in the US so if the bulk of that product is salt you will need to deduct the amount of cure from the salt you are adding so it will not get to salty. I generally do that anyway even though the amount of curing salt we use is only 0.25% fo the weight of the meat.
Jeremy I have a question; a little off topic but here goes. Have you ever tried a dry brine with a little baking soda on ur brisket? I figure it would tighten the proteins and hold more juice while keeping the outside dry for a bark.
Doing them right now laying flat in a WSM smoker direct heat a 250. Smoking it whole to 160, and finishing it tomorrow. Cutting it up and smoking individually
Saucy Pigeon Sauces has two bourbon sauces... I cant get enough of and they add great color to the ribs. I am salivating thinking of bacon ribs. Its blowing my mind.
Hey Jeremy great video! I can't wait to order some of those and cook them. One tip for reducing the overall salt profile - once you remove them from the brine, you should at least rinse them off, but even better would be letting them.soak in some fresh cold water for at least an hour or two. I cured a whole pork belly and made bacon and the first time I did it I did not soak it and the bacon was super salty - but still incredibly delicious! I've brined briskets as well to make corned beef which I then smoked to make pastrami, and I found that rinsing or soaking the briskets after brining is important there too. One last thing - mmmmmmmmm bacon ribs!!!
Looks wonderful, Jeremy! I'm not sure I've seen someone try it yet, but I'd be curious to see someone make the LeRoy & Lewis style bacon rib but using Mangalitsa pork. I could only imagine how buttery and delicious that would turn out...
How about cutting the rack into two-bone ribs and then following same process like you did for the individual bone cuts. You could possibly have a perfect plate presentation (meal for one, especially if you add sides), the smokiness, the full flavor crust/bark, and you get the tender/juiciness of the whole rack cooked together then sliced.
That looks so addictive xD Would try those, maybe two of the individual ones with some rice and avocado slices, might need a side salad for the richness.
You can use a curing calculator that takes into account the thickness of your meat and is pretty foolproof. Also, when doing thicker bone in cuts, it helps to inject the brine as well
Looks great man - love that glaze! I use Crown Peach in several of my glazes. And yes - something to be said with making your own rub recipe! Brad better have hooked you up with a Chud Press!
Get your own bacon ribs at Porter Road here! Click for 15% off! porterroad.com/MADSCIENTISTBONEINPORKBELLY
Sorry folks. They have sold out. Hopefully they will have more in stock soon. You might email them help@prbutcher.com or call 855-877-8202 and the customer service team can get you squared away.
Can you send that again?
@@MadScientistBBQ you mentioned that you'd leave the recipe for the rub in the description ( 5:27 ), but I can't find it.
Also, could you post the recipe for the brine?
Love the channel, love the content! I've learned so much. Please keep it up!
@@TexChopper @MadScientistBBQ good - I thought it was just me that couldn't find it.
Please post the recipe for the rub.
This is the most popular cut of pig in Denmark, we eat it for christmas, its called "Ribbensteg", which translates to Rib Roast
Lucky
Wow that’s super cool. Had no clue
@@MadScientistBBQ Its fantastic skin-on, scored, rubbed with salt and roasted until it puffs up like pork rinds :D
@@bastiat691that’s what I want to try next
@@MadScientistBBQ Looking forward to it man, do the scores in the same direction you want to slice the roast, and with a spacing of roughly 0.5cm if you can, only through the skin and into the fat, not so deep you cut into the meat, that's how you'll get the best results, do Denmark proud :D
If you want to add a Danish side try out "Brunede Kartofler", which is small new potatoes, boiled and then put in a pan with butter caramel sauce until it sticks to them. And maybe some pickled red cabbage on the side, get that sweet and sour thing going.
At 5:30 you said you'd have a link for the spice rub ingredients in the description. Did you forget it? 🙂
Looked great! I have been doing both beef ribs and st louis pork ribs cut into individual bones (aka "Party Style") for my last 3 or 4 rib cooks. Whole racks are great, but my family loves the extra bark when they are cut up. The cook is way quicker and fat renders much easier/more quickly, so for me this method is a winner.
How long is the cook when cut up?
I wasn’t able to try this at LeRoy & Lewis because it was midweek but now I’m super excited that I am try it at home with this recipe and Porter Road. Thanks man
I’ve watched a bunch of your videos but haven’t commented until now. This was among your best. Great work sir!
And ma’m! Great camera work, lighting, and editing!
That looks amazing!! Want to give this a try! Really excited to see your full review of the TMG pit.
Hey man because of you I'm definitely a S&P( fresh cracked Pepper).. Rendezvous style guy myself.. it's nice to have two different style of ribs in one rack that I'm going to eat all by myself. Thanks for putting out the best BBQ content.
Thanks for making this video! I've been buying from Porter Road for years but I saw these bacon ribs for the first time a couple of days ago and bought them immediately. They are still on the way and I've been looking for a video to tell me what to expect. I'm psyched about trying this now.
I am in Cincy and am new to smoking and you are one of the channels I love to watch when I have the time. Keep up the great work. My little Pit Boss weeps every time i see your setup...lol
I watched the bacon ribs video. I've been Leroy and Lewis twice. This is the video I've been waiting for!
Can you please add the link to the ingredient list you mentioned? Thanks!
I finally got to eat at Leroy and Lewis last week on a short trip to Austin. My god, the beef cheeks were so incredible. And the grind on that burger made it feel like the burger was biting back! Can’t wait to go on a weekend for the bacon rib, but I may make it myself before I fly back out to ATX.
I was able to get the bacon ribs from a local butcher in Granite City, Illinois. They are not a heritage variety of pork, but the meat was deep in color and well marbled. They are in the brine as I write this and I'll be smoking them on Sunday. I plan on smoking them for 4 hours at 200 degrees, wrapping them with some glaze, and then cooking for another 2 hours or so at 250-275 degrees. I also reduced the salt in the brine since I'm not a big fan of overly salted meats, cured or otherwise. Hopefully they will turn out amazing...
Your Alex Jones impression, might be the best I’ve ever heard! That was an awesome vid bro! And I can’t wait to get back down to Austin to try some L&L.
Is that a Chud table? I definitely have to try these bacon ribs, they look amazing!!
With a wet brine… add a little baking soda (sodium bicarbonate).. some alkalinity enhances the maillard reaction which helps compensate for the added moisture
looks absolutely divine. i’ve got a whole rack currently brining and your video might have pushed m😮 anticipation even higher. great job!
We need the rub recipe!These look amazing!
I did this about a month and a half ago. Had to butcher the cut myself, no one would sell it like that. Recommend curing whole, letting dry in the fridge overnight, smoke whole rack. Let cool, then slice and season and smoke. Then set in maple syrup wrapped overnight. Thank you for doing both pre cut and whole for the comparison.
Great cook. Congrats on the new table. Thanks for the Collab with Brad and Joe. Cheers.
I love that bacon rib thumbnail reminds of another crazy youtuber 🤣 I knew that wood block table looked familiar 😂
Yup. Thumbnail was a bit of an homage to brad
Had me serious the whole video and then you had me crackn up at the end! Great videos my friend!
11:24 -- Almost the same at my home. My mom would make fresh sourdough, then we'd lather some butter on top and broil it in the oven. Top it with honey. **chef kiss**
The best way to do this is on a Masterbuilt Propane xl or similar type smoker. That way, you can get all the bacon ribs on top 2 shelves and then spatchcock a turkey for the bottom shelf and let all that bacon fat drip on the turkey all day.
Go big or go home!! 😎nice!
Another Maverick thing you could try Jeremy, is if you have a pork loin roast, or a leg of pork roast, put it in either your offset, or pellet smoker for about 2 to 2.5 hours, before finishing it in the oven. I've found cherry wood usually works best, and you get a lovely, slightly sweet, smokey flavour. Be careful not to have it too high, or in there for too long, or you'll dry out your roast pork!!
One of the first things I smoked was bacon. I was amazed how user friendly it was with a little patience. I was using dry brine and a combo brine with maple syrup. Had 3 different kinds. Family loved it and easy peazy.
@madscientistbbq another great video. Where can I find the ingredients and measurements?
Man I just ordered from them for the 4th last week, wish I'd waited now lol, I will probably order from them again though sometime this summer. We're doing a volcano cut beef shank as part of our 4th of july BBQ, as well as a costco brisket (porter roads didn't have any when we ordered), a porter roads tri tip, and one of their picanha as well cooked as steaks so that we can eat earlier as well while we wait on things to smoke. I also got a meat grinder so we're going to use all our trimmings to make beef sausages to smoke, and to not waste as much of our trimmings as possible.
I learned to make ribs 40 years ago while living in San Antonio, Texas. I think I'm pretty good at it, as does my wife. I watched this video and had to try the "bacon rib". I went to the Porter Road website and put my name on the wait list. Two weeks later I had my order from Porter Road. Two slabs of bone in pork belly arrived in a cardboard cooler. The slabs were still partially frozen. So far so good. On closer inspection of the slabs I was disappointed to see that the ribs (not the pork belly)were 80% fat, 10% bone, and 10% pork. There was just enough pork meat to hold the bones together. The pork belly itself had some thin strands of pork, not much different than the pork belly I use to make sausage. The weekend after delivery I gave it a shot anyway. I cooked one slab in my Weber Smokey Mountain at 225 degrees until the slab read 165. Then I wrapped and put it back on until 190 degrees. Then I sauced and finished for 30 minutes. They looked and felt done. Unfortunately, they tasted like they looked before being cooked. It was like eating pure pork fat. It was inedible. I was really disappointed. For $75 for a 4-5 pounds slab of ribs I expected better. The cryovac spare ribs (not baby back) I get from Costco have much more meat on them. I would be interested in knowing what other people who have purchased this product from Porter Road have received as to meat vs fat content.
Dam I just got 2 racks for $150 ! I’ll let you know how they come out . In a few weeks .
I found a local meat store that they cut me what they call is bone in belly, im picking up tomorrow.
After watching this and the leroy and Lewis vidoe, i see differences between the method, i heard Bradly say the dry brine 7 days on the whole slab, rinsed off and dried overnight in refrigerator, smoked like bacon the sealed and cooled overnight, cut, add rub then smoked till done and just poured the real maple syrup over them.
You ate both, what was the best?
I'm wondering.. take a full rack and after slicing it up, before serving, fry/sear the cut sides similar to a pan fry bacon slice. Add that extra element of 'ermagherd'! I may need to order a slab just to do this!
I just purchased the bacon rib and plan on making it on the 23rd. What were the curing measurements you used? More importantly the pink rub.
After you dropped that vid of them I went and custom ordered them from the butcher. Unfortunately the supplier sent 70 lbs of regular skin on belly.... Try, try again. So glad you made this video!! Going to be epic!
I think skin on might be really cool if you crisp the skin
@MadScientistBBQ I can imagine someone like Tuffy Stone pulling off the crispy skin on version for something like Memphis in May.
@@MadScientistBBQ which step would you crisp the skin?
Lmao, that impression at the end! This does look absolutely fantastic
It was necessary to explain the psychological operation of course
The TH-cam app freaked out and gave this a thumbs down. No way! This is great content. I just bought the ribs. Thanks for the discount!
You can test the saltiness before smoking by sacrificing a piece and frying it in a pan. If it's too salty, you can soak it cold water until it is as salty as you like.
Because you were such a fan I also tried making it some time ago. I used a dry brine. Did the same as I would use if I would make bacon, and for me it was to salty. I think you need to guess the weight of the bones and subtract that from the weight of the meat to get the correct volume.
I can't wait to try these. What about making your own bacon ribs by buying a rib rack and a pork belly, curing them separately, then tying them together to smoke?
Instead of chipotle powder, go to a “supermercado”, buy some Morita peppers and grind them in a spice grinder. A Morita is chipotle’s little brother, made from smaller, sweeter and meatier red jalapeño with a lot of heat. You can also buy tamarind there.
Love this! My kids two favorite cuts I smoke now melded into one! Definitely trying it out!
Mine is on the way! I also ordered 10 packs of their oxtails too!
When I wet brine i typically fresh water rinse - will try this but think will incorporate a rinse.
Do you have the rub measurements? I don't see it in the description.
Super cool video! Thank you for sharing! Cheers from Puerto Rico!
I love Ancho chilis. I use them in homemade hot sauces as well as rubs, chili and taco seasonings. I really only use just a little to get that slight raison sweetness but not so much that its the only flavor to take over.
oh damn saw your video today and i have to say it looks great. Would have loved to come straight to you and try the little mess. BBQ greetings from old Germany
The fact that you had enough faith in Erica’s editing to put Kyle in your video says a lot about the strength of your relationship.
They looked awesome and well done Kyle!
That took a lot courage to say. Thanks James !!!
@@kwagz9312 anytime my friend!
Ah, a fellow Kentuckian!
Great idea with the bacon + ribs.
Pro-Tip: If you're using hickory, especially if you're getting your own wood off your property or from your neighbor or something... use the hickory nuts too. My dad used to own a restaurant when I was a kid. He would send me out with a 5 gal bucket to pick up hickory nuts when they fell. Fill the bucket up with water and let them soak for a day or two. Then throw a few of those in the smoker with the wood. The steam that they give off... next level flavor.
Great video. I tried this with regular spare ribs. Turned out pretty good. Only brined over night as they are much smaller.
Complex but well worth it in my opinion. As you say' simplify if it's your preference. I for one will be trying this as close as i can. With that being said I'm in the uk 🇬🇧 but will get as close as possible 😊 cheers 🥃
Maybe doing the whole rack, then cutting them, then adding more rub, giving them a sear in a pan, then adding glaze might be nice too.
I am a beginner but you are already my idle I have not done much mostly pork butts and so far came out fantastic hope to get a real smoker one day and try a brisket your the go to guy thanks for sharing your knowledge
I’ve never learned of so many ingredients I’ve never heard of them this video! Thank you!
We call this cut Dicke Rippe in Germany. It’s a staple! Roasted till it falls off the bone. Served with sauerkraut and mashed potatoes and a nice gravy with onions in it…
When folks don't understand why L&L was included in the top 10 list of best BBQ in America....they are learning now. Leroy&Lewis is absolutely amazing. Can't wait to try these, ordered 2 racks from Porter Road.
Just curious, how much were they? They're not on the website anymore
@@frcShoryuken 75 bucks for a rack. A little pricey but rack of ribs and pork belly at heb costs about the same.
@@atx0025 hmm true. Plus with them being so rich, you prob don't have to make all of them at once. Thanks for the info!
I’m so envious when you guys can pull off the entire membrane in one pull, on camera
Watching you pull that membrane off in one piece is the most satisfying thing I've experienced in months! 😂😂
Great vid Alex lol! Thanks for introducing me to this cut of meat. Hog wings vid was informative also. Be safe my friend
thats awesome! have you ever tried beef bacon? and if so i need the link to that lol. love the vids man. please keep it up!!!!
Those look absolutely delicious! I wonder how this would do diced up in a chili? I might try that this fall.
that cut is pretty normal here in Denmark and my girlfriend and me loves them. need to try your recipe. we can find them cut or as a roast.
I have never encountered that cut, but it makes all the sense in the world. I'll ask our butcher shop about it , looks great.
It makes all the sense in the world because that’s how pigs grow!
I didn’t even know this was a possibility… bacon ribs! Who knew?!? I’m definitely trying this! Thanks for another awesome video!
Video quality is amazing on this video buddy congratulations on the continuous improvement
Them bacon ribs looked amazing but man, they looked rich. Gotta try this one day, thanks!
Someone got a new Chud table! Love the look of the set!
Can you do a video about black peeper and the different qualities/size of grind. I can only ever find pre ground 16 mesh black pepper and would love to grind it fresh.
After I did beef ribs individually, I'm never going back. For the exact same reason as this. The flavor hits all of the bites.
Evan Williams is still a really nice bourbon. Best whiskey, dollar for dollar on the shelf.
Can't wait to try this!
Thank you for doing this video. HEB doesn't have that cut. I now know where I can procure it.
I have been making homemade bacon for a few months now, but this is the first I have ever heard of bacon ribs. Looks fantastic.
Do you have a link to the container at 4:12? and the cure solution? Thank you
Nice work, about time I see more Bacon Rib videos, keep up the good work! Where did you get the flat container with lid to hold the ribs & brine? Any links to buy?
Add pickling spices to the brine and give it a corned beef/pastrami vibe! It awesome!
OK - I just made these yesterday. I cut them into individual ribs, which I think is the way to go. Let them brine for about 3-1/2 days. I didn't dilute my brine like Jeremy did with ice water, I just let it cool and then poured it all over the ribs. The flavor was great, but it is very rich. It's like a bacon lollipop, or a giant piece of burnt ends. The max anyone in the house could eat was 1-1/2 ribs. The smoker I was using sucked, and temperature control was an issue. At home, I have a better smoker (Masterbuilt gravity feed), and I'm sure they would be better if I had better temperature control. The maple/bourbon glaze is good, but the rub is excellent. We dusted some on some bacon and did grilled bacon wrapped asparagus, and it was amazing. Would make it again, but probably as horderves, cut into bite size pieces for guests.
what amounts did you use for the rub??
I don’t see the ingredients in the description or even the cut of meat I’d be looking for to try this. Maybe I missed it though. Could someone please help with this if I did miss it
Great video and Porter Road is only a one-hour drive from my house in Kentucky or free shipping away!
If you don't want it to be salty do an Equilibrium brine! That way it can't get too salty even if you didn't get back to them for 2 weeks! Weigh the meat and the water, calculate the level of salt you want mix your brine calculate the amount of Cure for the weight of the meat and the water add that and you will never have too much salt on any cure you do! Generally, for Bacon, I do 2% salt, but you can obviously do less or more if you want it that way! So as an example, if the combined weight of the meat and water was 1000 Grams you would mix in 20 Grams of salt and 2.5 grams of Cure. If you want you can subtract the weight of the cure from the salt amount so you don't add more than you want to the salt level.
This is bone in, so you would need to figure out the actual meat weight without the bones. Any reference on how to do this?
@@geraldteng6224 Also if your using another Curing salt other than Cure #1 you will have to calculate the amount for it going by the recommended amount for that product. It seems that most others use consideribally more than what we use here in the US so if the bulk of that product is salt you will need to deduct the amount of cure from the salt you are adding so it will not get to salty. I generally do that anyway even though the amount of curing salt we use is only 0.25% fo the weight of the meat.
Jeremy I have a question; a little off topic but here goes. Have you ever tried a dry brine with a little baking soda on ur brisket? I figure it would tighten the proteins and hold more juice while keeping the outside dry for a bark.
As I think about it more, the BS may make it rubbery and not tender.🤷♂️
ribs from porter road are hands down best flavored ribs i’ve ever done myself with just SPG and honey
Love your channel! Keep up the good work 😊
I would like to see a tour of the set up you have outdoors!!
Watching this as I use my Weber kettle with fire bricks to set up indirect heat. Have some baby backs on at 250
Any cooking meat with fire is something I approve of. Kettle, grill, smoker, etc.
Doing them right now laying flat in a WSM smoker direct heat a 250. Smoking it whole to 160, and finishing it tomorrow. Cutting it up and smoking individually
I was waiting for this!!!
Saucy Pigeon Sauces has two bourbon sauces... I cant get enough of and they add great color to the ribs. I am salivating thinking of bacon ribs. Its blowing my mind.
Great video and have a happy 4th! 🎉
Use the "equilibrium cure" method. It's much more precise as it uses weight to the gram, and rule of thumb when curing is 1 day per 1\4" of thickness
Those look delicious! We need to try these out.
Never heard of it but Porter Road here I come!!!
Hey Jeremy great video! I can't wait to order some of those and cook them. One tip for reducing the overall salt profile - once you remove them from the brine, you should at least rinse them off, but even better would be letting them.soak in some fresh cold water for at least an hour or two. I cured a whole pork belly and made bacon and the first time I did it I did not soak it and the bacon was super salty - but still incredibly delicious! I've brined briskets as well to make corned beef which I then smoked to make pastrami, and I found that rinsing or soaking the briskets after brining is important there too. One last thing - mmmmmmmmm bacon ribs!!!
Looks wonderful, Jeremy!
I'm not sure I've seen someone try it yet, but I'd be curious to see someone make the LeRoy & Lewis style bacon rib but using Mangalitsa pork. I could only imagine how buttery and delicious that would turn out...
Interesting idea. Thanks for sharing your experience!
Very cool video. Definite add to the BBQ bucket list.
i think you're supposed to rinse the ribs after curing them. lots of salt left in the water
Evan Williams 😂😂😂 We called that Eww when I was younger.. It used to be $11 a fifth, now it's almost the same price as JD!
How about cutting the rack into two-bone ribs and then following same process like you did for the individual bone cuts. You could possibly have a perfect plate presentation (meal for one, especially if you add sides), the smokiness, the full flavor crust/bark, and you get the tender/juiciness of the whole rack cooked together then sliced.
I'm glad you're showing both the pre-portioned cook and the whole rack
Also, have you ever tried sumac in your rubs? It's a game changer
That looks so addictive xD
Would try those, maybe two of the individual ones with some rice and avocado slices, might need a side salad for the richness.
You can use a curing calculator that takes into account the thickness of your meat and is pretty foolproof. Also, when doing thicker bone in cuts, it helps to inject the brine as well
Looks great man - love that glaze! I use Crown Peach in several of my glazes. And yes - something to be said with making your own rub recipe!
Brad better have hooked you up with a Chud Press!