Bacon-On-A-Stick

billyboy402

Fire Starter

Original poster

Feb 13, 2016

32

24

Omaha nebraska

• Mar 20, 2016

• #1

Good morning,

I have been wanting to try these for awhile now, so following Bearcarvers instructions http://www.smokingmeatforums.com/t/108686/bacon-on-a-stick-step-by-step i was on my way.

I cured a rack of spare ribs for two days, rinsed and soaked for an hour and seasoned them up with fresh CBP,onion and garlic powder, and into the smoker at 140 to form a pellicle.

AMNPS is well lit

IMAG1614.jpg

• billyboy402
• Mar 20, 2016

So into the smoker it goes

IMAG1615.jpg

• billyboy402
• Mar 20, 2016

IMAG1616.jpg

• billyboy402
• Mar 20, 2016

They already smell great, will be back in three hours when i put them into there apple-juice sauna.

 

bdskelly

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• Mar 20, 2016

• #2

Looking great!  b

 

Bearcarver

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Macungie, PA

• Mar 20, 2016

• #3

Great Start, Billy!!

Boy are you in for a Treat !!

Be Back.

Bear

 

SmokinAl

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• Mar 20, 2016

• #4

I'm in!

Al

 

GaryHibbert

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• Mar 20, 2016

• #5

I'm definitely in for this one.

Gary

 

tropics

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• Mar 20, 2016

• #6

Did someone say Bacon I.m in

Richie

 

mneeley490

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• Mar 20, 2016

• #7

 

billyboy402

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Original poster

Thread starter

Feb 13, 2016

32

24

Omaha nebraska

• Mar 20, 2016

• #8

Well as i am typing this my mouth is full and i am down to a half rack of ribs already. here they are fresh from the smoker.

IMAG1618.jpg

• billyboy402
• Mar 20, 2016

Color came out darker then i would have liked, and i noticed it when i wrapped them in foil and apple-juice. I have put off for too long buying a new probe and i think it has caught up to me.

IMAG1621.jpg

• billyboy402
• Mar 20, 2016

Internal colors were great and the flavors amazing, They came out more tender then i wanted, again, think that my MES 30 temps are swinging to much as in my darkness issue. Overall for today i am still very happy. I got great tasting ribs and a smoking lesson. I will be ordering a probe this week and giving these another go shortly. The flavors are just too good to not get perfect. Thanks again everyone.

 

b-one

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Michigan

• Mar 20, 2016

• #9

Looks tasty!

 

Bearcarver

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Macungie, PA

• Mar 21, 2016

• #10

BillyBoy402 said:

 
Well as i am typing this my mouth is full and i am down to a half rack of ribs already. here they are fresh from the smoker.

Color came out darker then i would have liked, and i noticed it when i wrapped them in foil and apple-juice. I have put off for too long buying a new probe and i think it has caught up to me.

Internal colors were great and the flavors amazing, They came out more tender then i wanted, again, think that my MES 30 temps are swinging to much as in my darkness issue. Overall for today i am still very happy. I got great tasting ribs and a smoking lesson. I will be ordering a probe this week and giving these another go shortly. The flavors are just too good to not get perfect. Thanks again everyone.

Click to expand...

The inside looks good, Billy!!

However I think you should get a Maverick wireless Digital----I prefer the ET-732.

The outside of your Ribs looks like the heat was quite a bit higher than 225°.

You can't trust any Temp readings you get from an MES.

With a Maverick you'll know what the real Smoker Temp is, and you can adjust the MES to meat the True temp you want.

Bear

 

gearjammer

Master of the Pit

Apr 6, 2015

1,472

173

Central New York

• Mar 21, 2016

• #11

I gotta try this, sure looks good to me.

Keep on smokin'                            Ed

 

Bearcarver

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• Mar 21, 2016

• #12

Gearjammer said:

 
I gotta try this, sure looks good to me.

Keep on smokin'                            Ed

Click to expand...

It really is Mighty Tasty, Ed !!  You won't believe it !

I like to use a full Pork Spare rack, not trimmed to St Louis----It stays nice a moist because it's got more Meat on it.

I just get a full rack of Pork Spares, remove the membrane & anything hanging loose, and follow my Step by Step.

PM me if you run into a question, so I don't miss your question.

Bear