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Pops Bacon on a Stick

post #1 of 11
Thread Starter 

When I saw Pops thread on this I just had to try it:

So I got 2 racks of St. Louis style and decided to do some side by side taste testing. I have always struggled with ribs trying to get the flavor profile that I want, everybody else who has them thinks they are very good but I'm looking for something else, I'm still not really sure what that is but I'm getting closer. Wednesday I mixed up 2 gallons of Pops brine, 1 with the traditional sugars and salt and 1 with the Splenda and the lite salt and put them in the fridge to get cold. Thursday I cut the racks in half so I could put them in ziplocks, 2 halves in the sugar and 2 in the Splenda. I pulled them out today at 1:00 so they were in the brine for 42 hours. Rinsed them well then rubbed 1 from each brine with Bad Byrons Butt Rub and then 1 from the other brine with ChefJimmyJ's Mild Bubba Q Rub (see post 3 ). I smoked them with Todd's Pitmaster's Choice pellets and did a 2.5-1.3-1.5 (don't ask me why/how I came up with that) because I went a little hot and averaged 275* smoker temp. I foiled with a little beer and Stubbs Moppin Sauce. They came out Awesome! I could definitely tell a difference in the brine's. The Splenda brine was a lot sweeter, not candy sweet but a subtle sweet. I don't really like real sweet BBQ but this was really good. The other brine didn't taste sweet at all. I couldn't tell much difference in the rubs, I think the Byron's was a little spicier/saltier. They didn't really taste like bacon but they did have a different flavor and some change in texture from the brine/cure. They were not fall off the bone but more like competition style (the way I like them) but very tender. These were the best ribs I've smoked and getting much closer to that flavor profile I'm looking for. Well enough of that, here's some Q-view:









post #2 of 11

Looks great..

post #3 of 11

Great job Dave! The color is beautiful. Send me a PM regarding the flavor profile you are looking for and we will see what the two of us can come up with...JJ

post #4 of 11
Thread Starter 
Originally Posted by Chef JimmyJ View Post

Great job Dave! The color is beautiful. Send me a PM regarding the flavor profile you are looking for and we will see what the two of us can come up with...JJ

The thing is JJ I really don't know what it is. I love the flavor I've gotten on brisket, be's, butts, wings, even jerky, but for some reason I just can't seem to find it on ribs. I like something a little different on different things. Today was a lot better I just need a little more heat, spicer. I think I need to play with the foiling juice. I've tried a lot of different rubs and I don't taste much difference, it's like the rubs don't do much. I really liked what the brine and higher temps did. Nothing I've done has been bad so I'm just going to keep trying so I can keep eating! 

post #5 of 11

Add some cumin and chipotle powder.

post #6 of 11
Thread Starter 

Thanks Pops! JJ worked with me and we tweaked his "Original Bubba Q rub" added some cumin and upped the cayenne a little and I'm pretty happy with it.

I love the cured ribs though! Will probably do this everytime! I showed your brine recipe to a friend at work and he did it and then raved about all week!

I really appreciate all the help you guys have given me!!!

post #7 of 11
post #8 of 11

You are entirely welcome!  It is such a pleasure to be able to give to others what knowledge I have been able to acquire and share in helping, and likewise getting back far greater knowledge from others, passing it forward amongst all of us, new or old.  I know I won't be here that much longer, but if our knowledge can be passed down, what greater reward can we get?

post #9 of 11

I'll be a guinea pig!!! Where do I sign up?? 

post #10 of 11

so glad i found this site!!!!!  been looking for this bacon on a stick recipe for almost 10 years!! couldnt figure out how some  bbq/smoke pits achive that bacon like taste and didnt had the answer till now!!! thanks!!! i only had meat to taste like this at a few bbq places in the south and no where else.

post #11 of 11
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