Bacon Ribs

[Baltimorelger]

Back in the summer I went to Leroy and Lewis in Austin and tried their bacon rib (bone-in pork belly cured and smoked). It was incredible. For the holidays I’m looking to recreate this. My local butcher is getting me a bone in pork belly. Anyone ever tried this before? Any tips or tricks?

[texastweeter]

Hmmm i make my own bacon, but I dry cure. I'm thinking this would do better as a wet cure just to 100% sure to avoid bone souring. At least the first time. I may try it with some spares soon. Good idea.

[Baltimorelger]

Yeah I’m thinking wet brine is the way to go.

[Jfrosty27]

We had a local bbq joint called The Iron Grate here that made these. Called them the “Milwaukee Rib”. It was excellent as was everything else on their menu. Sadly, they closed their doors for good just a few weeks ago.

[Smoked Transistors]

Here is the Leroy and Lewis Youtube video may help you in recreating Bacon Ribs

[Baltimorelger]

Yep! This is the one I've been watching! Thanks!

[Washblue]

Are they $50 each?

[Baltimorelger]

I don’t remember. I don’t think it was that much.

[SheilaAnn]

I would bring home BI Belly from the old job. But I only smoked them. Not went the bacon route.

[Baltimorelger]

Just finished curing them (a quick 3-day plunge thanks to the wonderful calculator on AR) and now they are on the smoker getting Smokey. The plan is to bring them to 150/155. I’m gonna follow the Leroy and Lewis method and let them cool overnight. I’m gonna then cut out individual ribs and rub and smoke a few. I’ll do batches so I can play with the rub/sauce as I have about 6-7 ribs.

[Baltimorelger]

Overall pretty happy! Tomorrow I resmoke with seasoning and glaze.

[SheilaAnn]

Wow! So happy for you and this cook and so jealous I don’t have this cut! Keep up the good work!

[bunky2021]

Everything about this thread is violently American...and I'm OK with that!
Great job, man...looks delicious!

[realdocBBQ]

Yeah, I may have to order one of these somewhere online and try this at home. Someday...