Welcome!


This is a membership forum. Guests can view 5 pages for free. To participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]

Only 4 free page views remaining.

Announcement

Collapse
No announcement yet.

Bacon Wrapped Spare Ribs

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts

    #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?

      Comment


      • Brisket Syndicate
        Brisket Syndicate commented
        Editing a comment
        I just wrapped it around the ribs pretty tight. No pins or toothpicks.

      • FireMan
        FireMan commented
        Editing a comment
        The old fashioned way, with elbow grease, argh, arg, argh. 🕶

      • Troutman
        Troutman commented
        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!

      Comment


        #19
        Wow, nicely done!!!

        Comment


          #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.

          Click image for larger version

Name:	IMG_20190109_213952.jpg
Views:	179
Size:	117.1 KB
ID:	621149

          Click image for larger version

Name:	IMG_20190109_215249.jpg
Views:	188
Size:	121.8 KB
ID:	621150

          Comment


          #21
          Looks great. I want to try.

          Comment


            #22
            Somehow.....I forgot about this one! A must try!

            Comment


              #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.

              Comment


              #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!


              Click image for larger version  Name:	100_2864.JPG Views:	1 Size:	1.35 MB ID:	728139

              Click image for larger version  Name:	100_2865.JPG Views:	1 Size:	890.1 KB ID:	728137

              Click image for larger version  Name:	100_2866.JPG Views:	1 Size:	986.6 KB ID:	728138

              Comment


              • Brisket Syndicate
                Brisket Syndicate commented
                Editing a comment
                Those look great!!

              • Brisket Syndicate
                Brisket Syndicate commented
                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.

            Announcement

            Collapse
            No announcement yet.
            Working...
            X
            false
            0
            Guest
            Guest
            500
            ["pitmaster-my-membership","login","join-pitmaster","lostpw","reset-password","special-offers","help","nojs","meat-ups","gifts","authaau-alpha","ebooklogin-start","alpha","start"]
            false
            false
            {"count":0,"link":"/forum/announcements/","debug":""}
            Yes
            ["\/forum\/free-deep-dive-guide-ebook-downloads","\/forum\/free-deep-dive-guide-ebook-downloads\/1157845-paid-members-download-your-6-deep-dive-guide-ebooks-for-free-here","\/forum\/the-pitcast","\/forum\/national-barbecue-news-magazine","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/bbq-news-magazine-2019-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/bbq-news-magazine-2020-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/bbq-news-magazine-2021-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/bbq-news-magazine-2022-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/current-2023-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/current-2024-issues","\/forum\/free-deep-dive-guide-ebook-downloads\/1165909-trial-members-download-your-free-deep-dive-guide-ebook-here"]
            /forum/free-deep-dive-guide-ebook-downloads/1165909-trial-members-download-your-free-deep-dive-guide-ebook-here