Hello everyone, havent asked a question in quite some time, but I am trying something new.
I ate at a pancake house here iin MN and they had breakfast ribs on the menu - straight up tasted like bacon on the rib, it was fantaastic. I am trying to replicate the food. I can't find any info out there really - I am just using a single rack of baby back, 2 TSP #1, cup of salt and a cup of maple syrup. Put in fridge and flip daily - From the looks of things I would cure a pork belly for 7-10 days, I would think a rack of ribs that is 1" thick would be 7 days tops. DO I need to worry about bone rot/sour and such? My plan was to rince/soak after 7 days and smoke to 150/160 and then eat... thoughts?
I ate at a pancake house here iin MN and they had breakfast ribs on the menu - straight up tasted like bacon on the rib, it was fantaastic. I am trying to replicate the food. I can't find any info out there really - I am just using a single rack of baby back, 2 TSP #1, cup of salt and a cup of maple syrup. Put in fridge and flip daily - From the looks of things I would cure a pork belly for 7-10 days, I would think a rack of ribs that is 1" thick would be 7 days tops. DO I need to worry about bone rot/sour and such? My plan was to rince/soak after 7 days and smoke to 150/160 and then eat... thoughts?
