A little-known but incredibly flavorful cut, bacon ribs combine the richness of pork belly with the tenderness of spare ribs for an unforgettable bite.
Ingredients
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)
Bacon ribs
Instructions
trim bacon ribs
mix cure together
Generously coat both sides of the ribs and dry brine in fridge for 10 days, flipping daily
Set up your smoker at 275–300°F to encourage proper fat rendering.
Place the ribs on the smoker with the fat cap facing up.
Every 30 minutes, spritz the ribs with water or apple cider vinegar to maintain moisture.
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).
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.