wildflower
Smoking Fanatic
OK, I'm going nuts now wanting to try this and you do BACON the same way
yes, I know you use port belly for that but it's about the same
erain,love cured ribs myself... i do babybacks with tenderquick instead of a brine and they also turn out great that way too. nice job Pops!!! great pics too.
There's no reason for the Belly meat to dry out before actual ribs done this way, because the meat is thicker. Ribs have less meat because of the rib bones inside the meat. Also it's not a "Longer" hot smoke-----It's only 5 or 6 hours.
I know this is a really old thread, but I just picked up a couple of small whole belly pieces with the rib meat and bone attached to the belly meat. Would bacon on a stick work for this or would the belly meat dry out on a longer hotter smoke?
There's no reason for the Belly meat to dry out before actual ribs done this way, because the meat is thicker. Ribs have less meat because of the rib bones inside the meat. Also it's not a "Longer" hot smoke-----It's only 5 or 6 hours.
Also since you're going to hot smoke you don't have to worry about completely curing.
I checked with Pops first, and followed his example years ago & did mine by Dry Curing with TQ:
Bacon-On-A-Stick
I learned a lot from "Pops" too.
Bear
If you're using Pops Brining method, follow how he did it (I think he cured for 3 days on these).So would I cook them like ribs? Until they are the tenderness I'm looking for? I will probably use Pop's brine. So should the whole two weeks in the brine work? Thanks again Bear!
If you're using Pops Brining method, follow how he did it (I think he cured for 3 days on these).
Then use the 3-2-1 smoking method he used.
If you use my TQ Dry curing method, follow my curing & smoking method.
Just don't mix the two, and don't forget since you're hot smoking just like regular uncured ribs, you don't have to worry about completely curing.
Pops can correct me if I'm wrong on any of this. He's still Da Man!!
Bear
If that's thicker than a regular rack of Spare Ribs, it could take longer. I would find the thickest spot & put a meat probe in it. Then I would get it to at least 145° while in the first stage of the 3-2-1, before foiling it. Then just continue with the rest (-2-1).Here is the cut of belly I purchased...
Could I use this for extra meaty bacon on a stick? Would I have to trim some of the fat on top? I would assume it will be a longer smoke than just spares due to the thickness of the meat. Depending on your answers, I will make a batch of pops brine and throw them in today so I can get them out on Saturday and let them dry in the fridge to smoke them on Super Bowl sunday. Thanks again for all the help!
If that's thicker than a regular rack of Spare Ribs, it could take longer. I would find the thickest spot & put a meat probe in it. Then I would get it to at least 145° while in the first stage of the 3-2-1, before foiling it. Then just continue with the rest (-2-1).
If it takes 3.5 to get to 145°, then you'll end up doing 3.5-2-1.
Then I would slice between the rib bones, and where there is no bones, just slice in whatever thickness & width makes you happy.
I wouldn't trim all the fat off----Leave on as much as you're not afraid to eat. I love a little Bacon Fat, but I don't have a Cholesterol problem.
Bear