I Tried Making the Bacon Rib at Home
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- čas přidán 26. 06. 2023
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Get your own bacon ribs at Porter Road here! Click for 15% off! porterroad.com/MADSCIENTISTBONEINPORKBELLY
Sorry folks. They have sold out. Hopefully they will have more in stock soon. You might email them help@prbutcher.com or call 855-877-8202 and the customer service team can get you squared away.
Can you send that again?
@@MadScientistBBQ you mentioned that you'd leave the recipe for the rub in the description ( 5:27 ), but I can't find it.
Also, could you post the recipe for the brine?
Love the channel, love the content! I've learned so much. Please keep it up!
@@TexChopper @MadScientistBBQ good - I thought it was just me that couldn't find it.
Please post the recipe for the rub.
This is the most popular cut of pig in Denmark, we eat it for christmas, its called "Ribbensteg", which translates to Rib Roast
Lucky
Wow that’s super cool. Had no clue
@@MadScientistBBQ Its fantastic skin-on, scored, rubbed with salt and roasted until it puffs up like pork rinds :D
@@bastiat691that’s what I want to try next
@@MadScientistBBQ Looking forward to it man, do the scores in the same direction you want to slice the roast, and with a spacing of roughly 0.5cm if you can, only through the skin and into the fat, not so deep you cut into the meat, that's how you'll get the best results, do Denmark proud :D
If you want to add a Danish side try out "Brunede Kartofler", which is small new potatoes, boiled and then put in a pan with butter caramel sauce until it sticks to them. And maybe some pickled red cabbage on the side, get that sweet and sour thing going.
That looks amazing!! Want to give this a try! Really excited to see your full review of the TMG pit.
I wasn’t able to try this at LeRoy & Lewis because it was midweek but now I’m super excited that I am try it at home with this recipe and Porter Road. Thanks man
Great cook. Congrats on the new table. Thanks for the Collab with Brad and Joe. Cheers.
Looked great! I have been doing both beef ribs and st louis pork ribs cut into individual bones (aka "Party Style") for my last 3 or 4 rib cooks. Whole racks are great, but my family loves the extra bark when they are cut up. The cook is way quicker and fat renders much easier/more quickly, so for me this method is a winner.
How long is the cook when cut up?
Hey man because of you I'm definitely a S&P( fresh cracked Pepper).. Rendezvous style guy myself.. it's nice to have two different style of ribs in one rack that I'm going to eat all by myself. Thanks for putting out the best BBQ content.
That bacon rib at Leroy and Lewis is legendary. Something that I’ve never tasted as a BBQ item in my life. As is their beef cheeks. Some of the best BBQ I’ve ever had here in central TX.
And I’ll add, their brisket is also great. Same for their brisket burger and homemade sausage but that bacon rib and beef cheeks…..man. That’s is what i keep going back there for.
Is that an off menu item, because I don't see on their website?
@@user_01986 Thanks, I must have overlooked it.
L&L's Beef Cheeks are the best bite in BBQ.
i’m very hesitant to “rank” burgers, but theirs is easily the best i’ve ever had
I finally got to eat at Leroy and Lewis last week on a short trip to Austin. My god, the beef cheeks were so incredible. And the grind on that burger made it feel like the burger was biting back! Can’t wait to go on a weekend for the bacon rib, but I may make it myself before I fly back out to ATX.
Thanks for making this video! I've been buying from Porter Road for years but I saw these bacon ribs for the first time a couple of days ago and bought them immediately. They are still on the way and I've been looking for a video to tell me what to expect. I'm psyched about trying this now.
looks absolutely divine. i’ve got a whole rack currently brining and your video might have pushed m😮 anticipation even higher. great job!
I’ve watched a bunch of your videos but haven’t commented until now. This was among your best. Great work sir!
And ma’m! Great camera work, lighting, and editing!
Love this! My kids two favorite cuts I smoke now melded into one! Definitely trying it out!
Another Maverick thing you could try Jeremy, is if you have a pork loin roast, or a leg of pork roast, put it in either your offset, or pellet smoker for about 2 to 2.5 hours, before finishing it in the oven. I've found cherry wood usually works best, and you get a lovely, slightly sweet, smokey flavour. Be careful not to have it too high, or in there for too long, or you'll dry out your roast pork!!
I’ve never learned of so many ingredients I’ve never heard of them this video! Thank you!
I watched the bacon ribs video. I've been Leroy and Lewis twice. This is the video I've been waiting for!
I have been making homemade bacon for a few months now, but this is the first I have ever heard of bacon ribs. Looks fantastic.
Had me serious the whole video and then you had me crackn up at the end! Great videos my friend!
I am in Cincy and am new to smoking and you are one of the channels I love to watch when I have the time. Keep up the great work. My little Pit Boss weeps every time i see your setup...lol
Man I just ordered from them for the 4th last week, wish I'd waited now lol, I will probably order from them again though sometime this summer. We're doing a volcano cut beef shank as part of our 4th of july BBQ, as well as a costco brisket (porter roads didn't have any when we ordered), a porter roads tri tip, and one of their picanha as well cooked as steaks so that we can eat earlier as well while we wait on things to smoke. I also got a meat grinder so we're going to use all our trimmings to make beef sausages to smoke, and to not waste as much of our trimmings as possible.
Interesting idea. Thanks for sharing your experience!
Super cool video! Thank you for sharing! Cheers from Puerto Rico!
I did this about a month and a half ago. Had to butcher the cut myself, no one would sell it like that. Recommend curing whole, letting dry in the fridge overnight, smoke whole rack. Let cool, then slice and season and smoke. Then set in maple syrup wrapped overnight. Thank you for doing both pre cut and whole for the comparison.
Great video. I tried this with regular spare ribs. Turned out pretty good. Only brined over night as they are much smaller.
Looks wonderful, Jeremy!
I'm not sure I've seen someone try it yet, but I'd be curious to see someone make the LeRoy & Lewis style bacon rib but using Mangalitsa pork. I could only imagine how buttery and delicious that would turn out...
Very cool video. Definite add to the BBQ bucket list.
Love your videos! Great info, thanks!!
Video quality is amazing on this video buddy congratulations on the continuous improvement
Great video and have a happy 4th! 🎉
Because you were such a fan I also tried making it some time ago. I used a dry brine. Did the same as I would use if I would make bacon, and for me it was to salty. I think you need to guess the weight of the bones and subtract that from the weight of the meat to get the correct volume.
I was waiting for this!!!
Looks super interesting. Might have to give these a try. Thanks!🍻
With a wet brine… add a little baking soda (sodium bicarbonate).. some alkalinity enhances the maillard reaction which helps compensate for the added moisture
Those look delicious! We need to try these out.
Love your channel! Keep up the good work 😊
Complex but well worth it in my opinion. As you say' simplify if it's your preference. I for one will be trying this as close as i can. With that being said I'm in the uk 🇬🇧 but will get as close as possible 😊 cheers 🥃
One of the first things I smoked was bacon. I was amazed how user friendly it was with a little patience. I was using dry brine and a combo brine with maple syrup. Had 3 different kinds. Family loved it and easy peazy.
Hey Jeremy great video! I can't wait to order some of those and cook them. One tip for reducing the overall salt profile - once you remove them from the brine, you should at least rinse them off, but even better would be letting them.soak in some fresh cold water for at least an hour or two. I cured a whole pork belly and made bacon and the first time I did it I did not soak it and the bacon was super salty - but still incredibly delicious! I've brined briskets as well to make corned beef which I then smoked to make pastrami, and I found that rinsing or soaking the briskets after brining is important there too. One last thing - mmmmmmmmm bacon ribs!!!
Great vid Alex lol! Thanks for introducing me to this cut of meat. Hog wings vid was informative also. Be safe my friend
When folks don't understand why L&L was included in the top 10 list of best BBQ in America....they are learning now. Leroy&Lewis is absolutely amazing. Can't wait to try these, ordered 2 racks from Porter Road.
Just curious, how much were they? They're not on the website anymore
@@frcShoryuken 75 bucks for a rack. A little pricey but rack of ribs and pork belly at heb costs about the same.
@@atx0025 hmm true. Plus with them being so rich, you prob don't have to make all of them at once. Thanks for the info!
I was able to get the bacon ribs from a local butcher in Granite City, Illinois. They are not a heritage variety of pork, but the meat was deep in color and well marbled. They are in the brine as I write this and I'll be smoking them on Sunday. I plan on smoking them for 4 hours at 200 degrees, wrapping them with some glaze, and then cooking for another 2 hours or so at 250-275 degrees. I also reduced the salt in the brine since I'm not a big fan of overly salted meats, cured or otherwise. Hopefully they will turn out amazing...
Nice work, about time I see more Bacon Rib videos, keep up the good work! Where did you get the flat container with lid to hold the ribs & brine? Any links to buy?
Looks AWESOME. I'm looking to find the Ingediance list for the rub that was to be in the discreption box ??? I'm not seeing it ???
I'm going to try this myself. Thanks for sharing.
Awesome video as always, I'd prefer cooking them individually over the whole slab. To me it's easier to control the smoke/cook and cure stage. Now I gotta new cook that I need to try out!!!
I love Ancho chilis. I use them in homemade hot sauces as well as rubs, chili and taco seasonings. I really only use just a little to get that slight raison sweetness but not so much that its the only flavor to take over.
Excellent as always!
The CZcams app freaked out and gave this a thumbs down. No way! This is great content. I just bought the ribs. Thanks for the discount!
You can test the saltiness before smoking by sacrificing a piece and frying it in a pan. If it's too salty, you can soak it cold water until it is as salty as you like.
Definitely gonna have to try this out !
We need the rub recipe!These look amazing!
Is that a Chud table? I definitely have to try these bacon ribs, they look amazing!!
I'm glad you're showing both the pre-portioned cook and the whole rack
Also, have you ever tried sumac in your rubs? It's a game changer
I’m so envious when you guys can pull off the entire membrane in one pull, on camera
11:24 -- Almost the same at my home. My mom would make fresh sourdough, then we'd lather some butter on top and broil it in the oven. Top it with honey. **chef kiss**
@madscientistbbq another great video. Where can I find the ingredients and measurements?
Watching you pull that membrane off in one piece is the most satisfying thing I've experienced in months! 😂😂
I learned to make ribs 40 years ago while living in San Antonio, Texas. I think I'm pretty good at it, as does my wife. I watched this video and had to try the "bacon rib". I went to the Porter Road website and put my name on the wait list. Two weeks later I had my order from Porter Road. Two slabs of bone in pork belly arrived in a cardboard cooler. The slabs were still partially frozen. So far so good. On closer inspection of the slabs I was disappointed to see that the ribs (not the pork belly)were 80% fat, 10% bone, and 10% pork. There was just enough pork meat to hold the bones together. The pork belly itself had some thin strands of pork, not much different than the pork belly I use to make sausage. The weekend after delivery I gave it a shot anyway. I cooked one slab in my Weber Smokey Mountain at 225 degrees until the slab read 165. Then I wrapped and put it back on until 190 degrees. Then I sauced and finished for 30 minutes. They looked and felt done. Unfortunately, they tasted like they looked before being cooked. It was like eating pure pork fat. It was inedible. I was really disappointed. For $75 for a 4-5 pounds slab of ribs I expected better. The cryovac spare ribs (not baby back) I get from Costco have much more meat on them. I would be interested in knowing what other people who have purchased this product from Porter Road have received as to meat vs fat content.
Dam I just got 2 racks for $150 ! I’ll let you know how they come out . In a few weeks .
Next level ! Delicious. Great video MS👍
Mine is on the way! I also ordered 10 packs of their oxtails too!
Great video Jeremy 👍🏼 Thank you 👏🏼 I am interested in your rub and glaze, but I would rather use my Dad’s Seasonings product 👍🏼 I will probably try this 🤙🏼
Awesome Job! Looked amazing!
Looks great man - love that glaze! I use Crown Peach in several of my glazes. And yes - something to be said with making your own rub recipe!
Brad better have hooked you up with a Chud Press!
I'm wondering.. take a full rack and after slicing it up, before serving, fry/sear the cut sides similar to a pan fry bacon slice. Add that extra element of 'ermagherd'! I may need to order a slab just to do this!
Great video and I will probably try the bacon rib but I have to admit the very last line was my favorite and made me laugh!!
Them bacon ribs looked amazing but man, they looked rich. Gotta try this one day, thanks!
Those look absolutely delicious! I wonder how this would do diced up in a chili? I might try that this fall.
Kyle: they’re not fall off the bone…🤫
Kyle 2 seconds later: pulls bone right out of rib…😂😂😂
Dude I was so nervous. First time ever in front of a microphone and camera. I’ll do better if there is a next time. 😆😆😆
This is your finest masterpiece created. Mouth watering!
We call this cut Dicke Rippe in Germany. It’s a staple! Roasted till it falls off the bone. Served with sauerkraut and mashed potatoes and a nice gravy with onions in it…
At 5:30 you said you'd have a link for the spice rub ingredients in the description. Did you forget it? 🙂
I have never encountered that cut, but it makes all the sense in the world. I'll ask our butcher shop about it , looks great.
It makes all the sense in the world because that’s how pigs grow!
OK - I just made these yesterday. I cut them into individual ribs, which I think is the way to go. Let them brine for about 3-1/2 days. I didn't dilute my brine like Jeremy did with ice water, I just let it cool and then poured it all over the ribs. The flavor was great, but it is very rich. It's like a bacon lollipop, or a giant piece of burnt ends. The max anyone in the house could eat was 1-1/2 ribs. The smoker I was using sucked, and temperature control was an issue. At home, I have a better smoker (Masterbuilt gravity feed), and I'm sure they would be better if I had better temperature control. The maple/bourbon glaze is good, but the rub is excellent. We dusted some on some bacon and did grilled bacon wrapped asparagus, and it was amazing. Would make it again, but probably as horderves, cut into bite size pieces for guests.
what amounts did you use for the rub??
Can you please add the link to the ingredient list you mentioned? Thanks!
Your Alex Jones impression, might be the best I’ve ever heard! That was an awesome vid bro! And I can’t wait to get back down to Austin to try some L&L.
Man what a treat to have that belly intact!! I cured ribs once and they were very good just a different texture!! Beautiful ribs you have!!👍👍
I am a beginner but you are already my idle I have not done much mostly pork butts and so far came out fantastic hope to get a real smoker one day and try a brisket your the go to guy thanks for sharing your knowledge
never seen that before but they sure looked good i will be trying that for sure thanks for doing that
Lmao, that impression at the end! This does look absolutely fantastic
It was necessary to explain the psychological operation of course
The best way to do this is on a Masterbuilt Propane xl or similar type smoker. That way, you can get all the bacon ribs on top 2 shelves and then spatchcock a turkey for the bottom shelf and let all that bacon fat drip on the turkey all day.
Go big or go home!! 😎nice!
I've been buying porter road pork almost exclusively since I tried it. It's incredible.
Can you do a video about black peeper and the different qualities/size of grind. I can only ever find pre ground 16 mesh black pepper and would love to grind it fresh.
I didn’t even know this was a possibility… bacon ribs! Who knew?!? I’m definitely trying this! Thanks for another awesome video!
i think you're supposed to rinse the ribs after curing them. lots of salt left in the water
Also to reduce the brine flavor on individual ribs, you can soak them in fresh clean water for half hour or so after removing from brine & before you seasoned them. It help pull some of the brine out
It all most midnight and now you got my mouth watering and hungry.
Ah, a fellow Kentuckian!
Great idea with the bacon + ribs.
Pro-Tip: If you're using hickory, especially if you're getting your own wood off your property or from your neighbor or something... use the hickory nuts too. My dad used to own a restaurant when I was a kid. He would send me out with a 5 gal bucket to pick up hickory nuts when they fell. Fill the bucket up with water and let them soak for a day or two. Then throw a few of those in the smoker with the wood. The steam that they give off... next level flavor.
OK, I’m back. Just ordered two racks of bacon ribs, and I can’t wait to get them!
Saucy Pigeon Sauces has two bourbon sauces... I cant get enough of and they add great color to the ribs. I am salivating thinking of bacon ribs. Its blowing my mind.
that cut is pretty normal here in Denmark and my girlfriend and me loves them. need to try your recipe. we can find them cut or as a roast.
love the video & channel, do you have a link for where you get your meat storage container?
Thank you for doing this video. HEB doesn't have that cut. I now know where I can procure it.
Never heard of it but Porter Road here I come!!!
Someone got a new Chud table! Love the look of the set!
I love that your channel is blowing up!
I can't wait to try these. What about making your own bacon ribs by buying a rib rack and a pork belly, curing them separately, then tying them together to smoke?
After I did beef ribs individually, I'm never going back. For the exact same reason as this. The flavor hits all of the bites.
Maybe doing the whole rack, then cutting them, then adding more rub, giving them a sear in a pan, then adding glaze might be nice too.
thats awesome! have you ever tried beef bacon? and if so i need the link to that lol. love the vids man. please keep it up!!!!
Another great video!!! For the algorithms 🎉
I found a local meat store that they cut me what they call is bone in belly, im picking up tomorrow.
After watching this and the leroy and Lewis vidoe, i see differences between the method, i heard Bradly say the dry brine 7 days on the whole slab, rinsed off and dried overnight in refrigerator, smoked like bacon the sealed and cooled overnight, cut, add rub then smoked till done and just poured the real maple syrup over them.
You ate both, what was the best?