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!
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