Earlier this week I pulled some smoked baby backs out of the deep freeze. Ate some of them but was left with a few ribs that needed to be eaten but I didn’t think I would get to them.
So I figured if I cut them off the bone tonight maybe I’ll have them with eggs for breakfast (rib omelet, smoked eggs Benedict, etc) which is probably the only meal I’ll be cooking over the next few days. As I was slicing the meat off, one of the slices looked awfully similar to bacon, so I was curious to see how it worked being fried like bacon. So tonight I took one slice for a test drive and low and behold, it worked! Got nice and crispy and browned like bacon but kept it’s smokey/meaty rib flavor. The rest of the slices may get fried up tomorrow morning with my eggs.
Just a PSA if you have a few extra ribs next time and it’s breakfast time!
I will have to remember this, FireMan. When a passel o' people come to visit (well, if 'n when that ever happens again), I often serve hard boiled cold eggs in my breakfast buffet. Cold wibs might be a tasty addition. OTOH, the times I've served wibs for supper, they were all gone and the platter licked clean by the end of the evening.
Yes, I have friends who would not think twice about licking a platter clean if the food is that good. How crazy they get depends on the particular group of friends I'm entertaining. The actual details are for for me to know and you to wonder about.
Stay at home orders + two people that eat ribs in the house + Costco rib three packs + still gotta smoke = leftovers. A previously rare concept that is multiplying in frequency.
I'm with you on the 3 packs. Me + 2 sons = no leftovers. But I'm putting this in the memory bank in case there are family meal cancellations that result in leftovers.
Mr. Bones - as luck would have it I made the kids regular bacon for breakfast so did in fact fry both the rib bacon and eggs in bacon fat without even having to hit up my stash in the fridge. Eggs are always cooked in the bacon fat.
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