Leroy & Lewis-style Bacon Ribs, anyone??

[realdocBBQ]

I got my hands on a couple of Berkshire bone-in pork bellies, so of course I HAD to cure a rack.

Then smoke on my Weber kettle with the Fireboard ring - 225 for about.... 3 hours or so, till 155is internal.

Then chilled, cut into individual ribs, coated in a mix of brown sugar, 16 mesh black pepper and a hint of garlic powder.

Smoked on the Yoder YS480 at 275 with an additional smoke tube, until done - around 200ºF-ish.

Then I made a glaze...

Few pats of butter melted and a little microplaned fresh garlic, added in a few ounces of Buffalo Trace bourbon and set on fire to cook out the alcohol. Then added maple syrup, more of the brown sugar/pepper rub, around 1-2tsp of Worcestershire sauce and 1-2 tsp of an Asian chili paste. A sweet/spicy, something like a Thai chili. I can't read the name on the bottle. lol Cooked it down to thicken it a little, then finished with a couple of pats of butter at the end. Holy crap, I could DRINK this stuff... in fact... I might have actually DONE so with a little of it that was left over after glazing the individual ribs.

Finished pics.

Gonna let 'em sit a while, but The Wife and I will be eating these for dinner. Holy goodness, these are incredible.

 

[JLinza]

I wouldn't say no to that. Looks darn good

 

[Fueling Around]

Yumm
Bacon on a stick

 

[jcam222]

Never seen a bone in belly but that sure looks good.

 

[Gonna Smoke]

I'm with Jeff @jcam222, never seen them, but they look great and I'd love to get my hands on some...