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Thanks Tom!!
St Louis Cut is fine. I just found I like the full Spares for this better, because it's so much more meat, and it stays more moist than St Louis Cut.

Thank You Danny!!
These are really a Treat, and completely different than regular smoked Ribs.
More like Bacon.
And Thanks for the Like.


Well that makes perfect sense!

The problem being I'm getting three racks of St louis and for practicing for stuff I need to use St Louis!

<Though...darn..guess I better pay attention to Aldis alot of times they got good prices on full Spares!>
BACON-ON-A-STICK (Smoked Pork Spare Ribs cured with Tender Quick)

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!!!


First Day:
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°.

Day #3:
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:
View attachment 339708

Exactly the right amount of TQ for each piece:
View attachment 339709

Rubbing TQ & Brown Sugar on both sides (anything that falls off goes in bag with piece it fell off of):
View attachment 339710

All ready for 48 hours in fridge:
View attachment 339711

Two little slices for salt-fry test, showing outside of slices:
View attachment 339712

Same 2 little slices flipped over to show inside of slices----Note bright red color inside from cure:
View attachment 339713

Salt-fry test sampling:
View attachment 339714

Two pieces for top position in smoker, with Black Pepper, Garlic Powder, and Onion Powder sprinkled on:
View attachment 339715

Two pieces for 2nd position in smoker:
View attachment 339716

Two racks overnighting in fridge, before smoking (forming pellicle at 37/38˚):
View attachment 339717

Lighting AMNPS with less than two rows filled with Hickory pellets:
AMNPS smoking perfectly, after blowing flame out.
Pet cemetery in background:
View attachment 339718

My set-up inside my MES 40:
All pieces in covered foil pan, with 10 ounces of Apple Juice in bottom, under wire rack:
View attachment 339719

Fresh out of smoker---Steam rising---Note wire rack under Ribs:
View attachment 339720

All 4 pieces---My favorite color!!!!
View attachment 339721

Fresh Cured Smoked Slices:
View attachment 339722

All of them cut apart.
Have to eat the ones in the plate. No more will fit in the container with lid:
View attachment 339723

The Bear's First Helping---This Stuff is Awesome!!
View attachment 339724
Diggin up bones here.. I gotta make some again for old times sake.
Be with Him Bear..
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