BACON-ON-A-STICK (Smoked Pork Spare Ribs cured with Tender Quick)
Pops got me interested in this a long time ago, when he added a rack of these to some other outstanding Ribs he was doing.
He did it with Cure #1 in a brine, and he told me it would be fine to Dry cure it with TQ, so I went on a search.
I came up with a few threads that didn't go into much detail, but I also found a good thread from Dennis "SmokingD".
Dennis is a nice guy, and he lives hundreds of miles North of North Dakota. I think his neighbor wears a Red Suit, and sports a long White Beard.
Dennis had enjoyed a number of the Step by Steps in my Signature, so I asked him a few questions, made a few small changes, and came up with my plan.
Then awhile back I tried one rack, mixed in with some Beef Dinos. The Spares were Great, but a bit dry. I think they were too thin for the length of time I gave them.
This time I did 2 racks of Pork Spare Ribs, and I did not trim them to St Louis Style first. I think that meant a lot for how moist these were.
These were definitely the best Ribs I've ever had, and were right up top in being one of the best things I have ever smoked!!!
STEP BY STEP:
Cut 2 racks of Pork Spares into 4 pieces, so they will fit neatly into Zip-Lock bags.
Remove membrane from back of Ribs, and trim excess fat from surfaces.
Rinse well, and pat dry with paper towels.
Weigh each piece, and calculate how much Tender Quick should go in each bag, with each piece.
Weigh the right amounts of TQ for each piece, and put these amounts on paper plates, ready for rubbing.
(One TBS (1/2 ounce) of TQ per pound).
Rub each piece with it's proper amount of TQ, and put them in individual Zip-locks.
I also added one TBS of Brown Sugar to each side, and threw any TQ that fell off into the bag with the piece it fell off of, so the proper amount of cure stays with each piece.
Put these packages in Fridge, laying flat, for 48 hours, flipping & massaging at 24 hours. (Fridge set at 37˚/38˚ F)
NOTE: Don't worry about curing to center, because the TQ is only being used for the Flavor, and you're only curing it for 48 hours, and then Hot Smoking it at 225°.
Remove pieces from curing bags, rinse well, and soak in ice water for 1 hour.
Slice a couple thin pieces off, note internal color, and fry to test for salt flavor.
If it tastes salty, soak for another hour. Repeat as needed. These were Perfect.
I have never had to soak anything to get rid of salt flavor, except when I used Hi Mt BBB Cure & Seasoning.
I always do a Salt-fry-test---Just in case!!!
Rinse pieces one more time, pat dry, and put on smoker racks.
I also sprinkled both sides with Black Pepper, Garlic Powder, and Onion Powder.
Put in fridge, uncovered, overnight, for pellicle to begin forming.
If you don't have a designated "Meat" fridge, you can run a fan over the pieces for a couple hours, just before you put them in the smoker.
Day #4 (Smoking Day):
10:20 AM------------Pre-heat Smoker to 140˚ (I use an MES 40).
10:25 AM------------Fill 2 rows of AMNPS with Hickory Pellets, and light one end real good. Do not put in Smoker yet.
10:30 AM------------Put meat in smoker on top two positions. No smoke yet, to allow pellicle to finish forming.
11:00 AM------------Reset temp to 225˚, and put well lit AMNPS on bars, on left side, at bottom of Smoker.
1:45 PM-------------Stack meat on wire rack in a foil pan, add 10 ounces of Apple Juice, cover with doubled foil.
1:45 PM-------------Also remove AMNPS, and return meat to 2nd position in Smoker.
1:45 PM-------------I also checked internals, and they ran from about 153˚ to 166˚ at this time.
4:00 PM-------------Cut heat back to 140˚, and close vent all but the thickness of my Smoker probe wire.
4:30 PM-------------Smoker Temp is still 163˚, without element coming on.
4:45 PM-------------Smoker Temp is still 143˚, without element coming on. Kill Smoker Power.
4:55 PM-------------Remove meat from Smoker, unwrap, take pics, cut up Ribs, plate, add sides, and enjoy Great TQ Cured and Smoked Pork Spare Ribs!!!
These Really Exceeded my Expectations!
Started with 12 pounds of Pork Spare Ribs:
Exactly the right amount of TQ for each piece:
Rubbing TQ & Brown Sugar on both sides (anything that falls off goes in bag with piece it fell off of):
All ready for 48 hours in fridge:
Soaking 1 hour before taste testing:
Two little slices for salt-fry test, showing outside of slices:
Same 2 little slices flipped over to show inside of slices----Note bright red color inside from cure:
Salt-fry test sampling:
Two pieces for top position in smoker, with Black Pepper, Garlic Powder, and Onion Powder sprinkled on:
Two pieces for 2nd position in smoker:
Two racks overnighting in fridge, before smoking (forming pellicle at 37/38˚):
Lighting AMNPS with less than two rows filled with Hickory pellets:
AMNPS smoking perfectly, after blowing flame out.
Pet cemetery in background:
My set-up inside my MES 40:
Perfect Smoke from AMNPS coming out fully opened top exhaust vent:
All pieces in covered foil pan, with 10 ounces of Apple Juice in bottom, under wire rack:
Pulled AMNPS after more than 3 hours of perfect smoke (Will save unburned pellets):
Fresh out of smoker---Steam rising---Note wire rack under Ribs:
All 4 pieces---My favorite color!!!!
My Sabertooth Tiger "Smokey" smells PORK !!!!!
Run for the hills!!!!
Fresh Cured Smoked Slices:
All of them cut apart.
Have to eat the ones in the plate. No more will fit in the container with lid:
A little BearView for my Buddies:
Another BearView, this time of my plate (and my first helping of Ribs):
Edited by Bearcarver - 7/28/16 at 11:04am