WFDT

“Blondie” made turkey & Swiss on sourdough, couple bourbon old Fashioneds, & an Oliva Serie G…

Day 49 of diet, but I ate well:

Grilled chicken
Small amount of green bean casserole
Roasted carrots
Roasted squash

Zorba's.

New achievement unlocked.

Bacon Ribs!

I’ve seen variations of this technique online several times and finally decided to give it a try. The idea is to cure the pork much like you would a pork belly for bacon before smoking it. Giving a flavor more consistent with bacon or a cured ham.

St. Louis cut spareribs brined/cured for 48 hours in a mix of Salt, Prague Powder, Bay Leaves, Whole Cloves, Cracked Peppercorns and honey.

Then rinsed and dried before being topped with cracked black pepper and a splash of crushed Sichuan peppercorns. A little extra heat to contrast against the sweet.

4 hours at 250° over oak, pecan and hickory coals. Then foiled with brown sugar and unsalted butter before heading back on the pit.

After an hour; remove the foil and let the meat dry and glaze set in the pit. About 45 minutes. Looking for an internal temp of 195-200. Probably could have pulled them at 180.

Great flavor; a more firm bite and super juicy. Glad we made two racks. Served with fresh coleslaw and red potato salad. Will totally do it again.

I may try it with Baby Backs next time as they’ll be a bit meatier.