Bacon Ribs: The Ultimate Smoky and Juicy Pork Delight

Introduction

Bacon ribs might just be the best-kept secret in the world of barbecue. This unique cut, which includes both pork belly and spare ribs, delivers the smoky, juicy, and crispy texture of bacon with the deep, meaty satisfaction of ribs. Though not commonly found at your local butcher, a special request can get you this incredible piece of meat. In this guide, we’ll walk you through the process of curing, seasoning, and smoking bacon ribs for the best bite of pork you’ve ever had.

Step 1: Sourcing and Preparing the Bacon Ribs

Bacon ribs aren’t a standard cut, so you’ll likely need to request them from your butcher. Make sure to explain that you want spare ribs with the pork belly still attached. Once you have the bacon ribs, it’s time to prepare them for the curing process.

Step 2: Curing the Bacon Ribs

To achieve the signature bacon flavor, the ribs must be cured for 10 days using a dry brine.

Ingredients for the Cure:

• 15g Prague Powder #1 (0.25% of total weight)
• 73g kosher salt (1.25% of total weight)
• 88g brown sugar (1.5% of total weight)

Rub the curing mixture evenly over the bacon ribs, ensuring complete coverage. Place them in a vacuum-sealed bag or tightly wrapped plastic and refrigerate for 10 days, flipping them daily to ensure even curing.

Step 3: Rinsing and Seasoning

After the curing period, remove the bacon ribs from the bag and rinse them thoroughly under cold water to remove excess cure. Pat dry with paper towels before applying the rub.

Seasoning:

For this recipe, we’ll use a robust coffee-based rub, but you can opt for a more traditional barbecue rub if preferred.

• Generously coat both sides of the ribs, ensuring even distribution.

Step 4: Smoking the Bacon Ribs

Smoking enhances the deep bacon flavor while creating a beautiful bark.

1. Preheat the Smoker: Set up your smoker at 275–300°F to encourage proper fat rendering.
2. Smoke the Ribs: Place the ribs on the smoker with the fat cap facing up.
3. Spritzing: Every 30 minutes, spritz the ribs with water or apple cider vinegar to maintain moisture.
4. Rotating: Rotate the ribs every 30 minutes to ensure even cooking.

Cook the ribs until they reach an internal temperature of 190°F (approximately 8 hours).

Step 5: Wrapping and Resting

Once the ribs reach the desired temperature, remove them from the smoker and wrap them tightly in butcher paper or foil. Let them rest for at least 30 minutes before slicing.