Discussion in 'Pork' started by gary s, Jul 31, 2016.

    I was talking with Bear a few days ago and telling him I need something new to post. I felt like everybody was getting tired of my same ole same ole. So he suggested “Bacon on a Stick”.

    So I would like to thank Bearcarver for the push and Step by Step also a shout out to Pop’s and Dennis  for getting Bear fired up and posting his Bacon on a Stick.

    Our local store had Baby Backs on sale so I picked up 3 racks.

    I took two of the racks washed, cleaned, removed the membrane, cut in half, rubbed with TQ and Brown Sugar, into zip lock bags and in the fridge for a nice rest..

    NOTE: After cutting racks in half, I weighed each one and set aside on a paper plate. I weighed the proper amount of Tender Quick (TQ) for each one.  I then sprinkle the TQ all over each side and the ends, making sure I cover “ALL” the meat. Any that falls off I pick up and rub in. Then I take the Brown sugar and rub it in on each side and the ends “Just like the TQ” I place it in a zip lock bag along with the TQ and Brown Sugar the fell off.  (Used a Tablespoon of Brown Sugar for each side).

    Smoke Day !!

    After 2 days in the fridge, bulled them out, rinsed really well and into the tub of ice water to soak a bit.

    After about an hour of soaking, poured off all the water, rinsed again and back into fresh ice water for about 20 min. (Had another project going)

    Pulled out of ice water, rinsed patted dry, seasoned with Pepper, garlic & onion powder. On a rack with the fan blowing on them to form a good pellicle.

    While I was doing this I also got my Beans, another Rack of Baby Backs, some ABT’s and different kinds of BBQ sauce

    1:30 PM - Ribs and Beans on. Smoker running at 225° and using Pecan. Nothing but Thin Blue Smoke coming out of the stack.

    2:30 PM – Spritzed everything with Apple Juice.

    3:30 PM – Spritzed again.

    3:45 PM – Pulled all the ribs, wrapped and back on. Removed beans and let rest in the oven. Cured Ribs I put apple juice and a little butter in the foil. Whole rack I used apple juice, butter, a little more rub, honey and a little Cayenne. (Grandson likes spicy)

    5:30 PM – Un-wrapped and back on the smoker for a bit.

    ABT’s going on.

    6:15 PM – ABT’s off the smoker and in the oven to crisp up.

    6:30 PM – Ribs ready and off the smoker.

    Verdict!!!   OMG – Bacon on a Stick Wow better than I expected

    OK  here is what I started with 3 racks of Baby Backs  2 for curing 1 regular

    TQ and Brown Sugar

    Everything weighed and measured

    Starting the Rub Down

    All Rubbed and ready for the Fridge

    After two days in the fridge, Rinsed and soaking in Ice Water

    In the meantime need some beans to go with this.  Getting my bacon going

    Onion and Jalapeno chopped and ready to go in the skillet 

    Everything in to cook down a bit

    I love Dutch's Beans But the rest of my bunch likes my beans

    Sooo !  I made my Beans and added about 2/3 a can of Pineapple chunks

    Went ahead and rubbed the other rack

    Getting ready to pull these guys out of the pool, rinse and pat dry

    Dried a little more before adding Pepper, Onion and Garlic Powder

    Made a fresh batch of BBQ sauce

    And had to have some ABT's  "Stuffed with a cream cheese, cheddar cheese, 

    pineapple and dill mix.

    Another shot of the BBQ sauce

    I had one strip of bacon left

    All seasoned and drying to form the Pellicle

    BBQ sauce poured up and Apple juice ready for spritzing 

    After an hour

    Two hours  I pulled everything and wrapped then back on. Except the Bacon

    I ate it.

    Sorry about no wrapped pics but you couldn't see anything anyway

    Here is everything after it was unwrapped and the ABT's

    I smoked the ABT's for about 45 min. then finished them off in the oven

    to get them crispy

    Beans ready

    A shot of everything

    Look at thes Bacon on a Stick  Wow !!  this stuff is fantastic 

    My supper

    Another shot of the ribs

    Man oh Man was this some good stuff. I telling everybody they need to try it

    you'll be hooked.  And another Big Thanks to Bearcarver.

    Last edited: Jul 31, 2016
    dukeburger, bauchjw, sauced and 20 others like this.
  2. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    That all looks awesome & very tasty Gary ! Nice cook ! Thumbs Up
  3. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Wow Gary!

    That is one fantastic looking meal!

    Points for sure!

  4. Thanks guys  and for the points

  5. bearcarver

    bearcarver Smoking Guru OTBS Member


    Everything looks Great, Gary!![​IMG]----[​IMG]

    I knew you'd go nuts over that "Bacon-On-A-Stick"----I rank it right up there with my Prime Rib!!![​IMG]

    Nice Job![​IMG]

  6. b-one

    b-one Smoking Guru OTBS Member

    Wish I was there for this one! Great looking meal!Thumbs Up
  7. bauchjw

    bauchjw Master of the Pit

    Points for :drool:
    Thanks to you and bear carver for another inspirational thread!
  8. Thanks  for the nice comments and Thanks for for the points

    Last edited: Jul 31, 2016
  9. sauced

    sauced Master of the Pit

    Wow oh wow.....what a fantastic looking plate!!!

    Points for sure!!
  10. Looks great!  Another recipe I need to add to my "to-do" list.

  11. Thank You

  12. Had leftover for Supper Man they are as good today as yesterday  The flavor is different than regular smoked ribs.

    Everyone Needs to try this one, They are Soooo  Good 

  13. bearcarver

    bearcarver Smoking Guru OTBS Member

    Yup---This is definitely the best way to do Pork Ribs. IMHO[​IMG]

  14. I agree 100%   I've done hundreds of racks of ribs but these are my favorite

    Thanks again for the recipe my friend

  15. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Ok. First let me say wow. Great cook and awesome post.

    Now, I just bought 2 racks of spares. I can cut them down and cure them like this? I would think so.
  16. bearcarver

    bearcarver Smoking Guru OTBS Member

    Absolutely---That's all I use for "Bacon-on-A-Stick".---Spares.

    There's more meat on them & they stay more moist because they're thicker.

    And Don't trim them to St Louis cut---Leave them Full.

    Plus around here, Babybacks are too expensive!



    Last edited: Jul 31, 2016
  17. I'll probably do Spares next time Baby Backs were on sale these were thick and meaty

  18. joe black

    joe black Master of the Pit OTBS Member

    I didn't notice this the first time around. I didn't really know what to think about bacon on a stick. Now that I've looked back at your post, it looks delicious. I'll have to try some baby backs like this. Where is a good place to find TQ? I also want to try some belly for bacon later in the fall.

    Thanks for the post and the great pics. Joe. :welcome1::points:
  19. seenred

    seenred Smoking Guru Group Lead OTBS Member

    Looks terrific Gary...Point!  [​IMG]

  20. pit 4 brains

    pit 4 brains Master of the Pit Group Lead OTBS Member SMF Premier Member

    Looks fantastic!

    I'm assuming this could be done with a wet cure as well, say Pops brine?

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