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Bacon Wrapped Spare Ribs

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    #16
    Thank you everyone!!

    Comment

      #17
      mgaretz needs to see how you took his blasphemy ribs and amped them up! Those look great! I guess the bark is on the bacon in this case?

      Question: How did you hold the bacon on there? It looks wrapped pretty tight, but I don't see toothpicks or anything else holding it to the rib?
      • Likes 1

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      • Brisket Syndicate
        #17.1
        Brisket Syndicate commented
        January 8, 2019, 01:33 PM
        Editing a comment
        I just wrapped it around the ribs pretty tight. No pins or toothpicks.
      • FireMan
        #17.2
        FireMan commented
        January 8, 2019, 02:56 PM
        Editing a comment
        The old fashioned way, with elbow grease, argh, arg, argh. 🕶
      • Troutman
        #17.3
        Troutman commented
        January 8, 2019, 05:34 PM
        Editing a comment
        One thing you can do is where the tail end stops, just tuck it back into the bacon itself. I have pretty good luck that way. I too use store bought thin bacon, usually the Oscar Meyer Center cut stuff.
      #18
      Cool idea! I bet they were awesome!
      • Likes 1

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        #19
        Wow, nicely done!!!
        • Likes 1

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          #20
          Just did this last night. Amazing! Thanks Brisket Syndicate One thing to note, you have to stretch out your bacon slices to get 1 piece to entirely cover a rib.

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          • Likes 4

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          #21
          Looks great. I want to try.
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            #22
            Somehow.....I forgot about this one! A must try!
            • Likes 1

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              #23
              This is on my to-do list, probably in a week or so. Thanks for posting this, and congrats on having this selected for Hits From The Pit

              I just ordered the seasonings including their chili pequin seasoning - I think I'll use that instead of the jalapeno.
              Last edited by 58limited; August 6, 2019, 06:31 PM.
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              #24
              OK, I couldn't wait much longer so I made these last night. Only difference: I didn't order the Smoked Apple Strawberry Habanero BBQ Glaze so I sauced them with Meathead's KC Classic sauce that I made a while back. These are great! Definitely will be making these again and again. I seasoned half of them with the Chili Pequin salt instead of the Jalapeno Dusted, couldn't tell too much difference after cooking even though chili pequins are quite a bit hotter than jalapenos.

              Thanks again for posting this recipe!


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              • Brisket Syndicate
                #24.1
                Brisket Syndicate commented
                August 12, 2019, 01:09 PM
                Editing a comment
                Those look great!!
                • 1 like
              • Brisket Syndicate
                #24.2
                Brisket Syndicate commented
                August 12, 2019, 08:05 PM
                Editing a comment
                Bill has tons of great rubs. I love the chili pequin! On large cuts of meat, especially wild game, I really like to.use his Rustic Rub.
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