A wild random question

dlnida · Jun 5, 2012

So I'm sitting here at work drooling over q-view and dreaming of building a custom smoker instead of doing what I'm supposed to be doing, and a wild a$$ thought ran through my brain( ok, it slouched in and paused for breath): has anyone tried prepping a batch of ribs in a bacon cure? Either a cold smoke, followed by a hot grill, or just a good long slow smoke at 225? Has anyone tried this? Or am I just smelling too much TBS?

s2k9k · Jun 5, 2012

Not sure if this is what you were thinking but it sure looks good:

http://www.smokingmeatforums.com/t/122281/for-the-holiday-ribs-and-chickens-cured-and-smoked

dlnida · Jun 5, 2012

Kinda.... but not just a brine. I'm thinking something like Buck Board Bacon.... or a prociutto. Maybe it's pie in the sky, but I was trying to get the best of some St. Louis cut ribs with some bark mixed with some bacon deliciousness. But honestly, I don't know if it would even work.

LanceR · Jun 5, 2012

Bacon gets cured on the assumption that it need to last. For ribs that are going to be eaten in short order a dry rub with some extra salt will get you the the magic realm of "bacon on a stick" with no need or reason to brine or cure anything.

Lance

dlnida · Jun 5, 2012

Ok Lance, while preservation maybe the intent the result of the cure is a different flavor profile on a given cut of meat versus the same cut of meat treated with a spice rub with "extra salt." My question is, will the ribs hold up to the cure? And would the cure then impart a bacon flavor?

As for your other point, your thoughts are duly noted and properly filed.

shoneyboy · Jun 5, 2012

DLNida said:
Ok Lance, while preservation maybe the intent the result of the cure is a different flavor profile on a given cut of meat versus the same cut of meat treated with a spice rub with "extra salt." My question is, will the ribs hold up to the cure? And would the cure then impart a bacon flavor?

As for your other point, your thoughts are duly noted and properly filed.

I seem to remember someone doing this a while back....I think that were something like rib pops or ham pops or something like that...I do think that it would give the ribs a different taste. Kind of a ham look/taste .....I would like to try it just to see.....If you do try it let me know how it comes out...I will look around tomorrow to see if I can find that old post for you...ShoneyBoy

s2k9k · Jun 5, 2012

LanceR said:
Bacon gets cured on the assumption that it need to last. For ribs that are going to be eaten in short order a dry rub with some extra salt will get you the the magic realm of "bacon on a stick" with no need or reason to brine or cure anything.

I'm new to the site and at the risk of being a bonehead for saying something I shouldn't, I'll say that if you need to modify a word to get past the site owner's filters then that word doesn't belong on a family friendly site.

Lance

Thank You Lance!

DLNida said:
Ok Lance, while preservation maybe the intent the result of the cure is a different flavor profile on a given cut of meat versus the same cut of meat treated with a spice rub with "extra salt." My question is, will the ribs hold up to the cure? And would the cure then impart a bacon flavor?

As for your other point, your thoughts are duly noted and properly filed.

Thank You for understanding!

s2k9k · Jun 5, 2012

I think what Pops did really might be what you are looking for, it wasn't just a brine, it did have cure in it, and the ribs sure had a different look to them.

dlnida · Jun 5, 2012

Again, I stand corrected. You are right S2K9K, I just hadn't read far enough down the post

. So now that leaves me with the question: how would it do with a cold smoke? Then vac them for later consumption...... pop it out of the bag and onto a nice grill, maybe?

chef jimmyj · Jun 6, 2012

Here you guys go... Bacon on a Stick...JJ

Wet Brine From Pops... http://www.smokingmeatforums.com/t/96273/pops-original-bacon-on-a-stick-wet-brine-method

Dry Rub/Cure with Morton Tender Quick From Bearcarver... http://www.smokingmeatforums.com/t/108686/bacon-on-a-stick-step-by-step

shoneyboy · Jun 6, 2012

Chef JimmyJ said:
Here you guys go... Bacon on a Stick...JJ

Wet Brine From Pops... http://www.smokingmeatforums.com/t/96273/pops-original-bacon-on-a-stick-wet-brine-method

Dry Rub/Cure with Morton Tender Quick From Bearcarver... http://www.smokingmeatforums.com/t/108686/bacon-on-a-stick-step-by-step

This is what I was thinking of..........Thanks JJ

dlnida · Jun 6, 2012

Well fine, make it look easy! Any other rabbits hiding in your hat, Chef?

dlnida · Jun 6, 2012

Well fine, make it look easy! Any other rabbits hiding in your hat, Chef? And here I was thinking I was being novel, only to find out the masters beat me to the punch!

shoneyboy · Jun 6, 2012

DLNida said:
Well fine, make it look easy! Any other rabbits hiding in your hat, Chef? And here I was thinking I was being novel, only to find out the masters beat me to the punch!

It's hard to pull one over on the guys and gals on this site.....

chef jimmyj · Jun 7, 2012

DLNida said:
Well fine, make it look easy! Any other rabbits hiding in your hat, Chef? And here I was thinking I was being novel, only to find out the masters beat me to the punch!

That's why these Throwdowns are so fun. They make you think of something New and Different! Some of these Old-Timers have forgotten more than I know about Smokin' Meat...JJ

venture · Jun 8, 2012

Not something I do often, but Pops bacon on a stick is good stuff and it is fun to make.

Good luck and good smoking.

A wild random question

Newbie

AMNPS Test Group

Newbie

Smoking Fanatic

Newbie

Master of the Pit

AMNPS Test Group

AMNPS Test Group

Newbie

Gone but not forgotten. RIP

Master of the Pit

Newbie

Newbie

Master of the Pit

Gone but not forgotten. RIP

Smoking Guru

Similar threads

Hot Threads

Featured Blackened Rockfish...