First Bacon on a Stick

Discussion in 'Pork' started by disco, Oct 27, 2013.

  1. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Yesterday we had ice fog and frost on the ground. It must be a day to smoke! Here is a picture of my side yard in one of the clearer points, you can see the frost. and this was 10 am. Just to prove winter is here, it is snowing as I type this.


    The local supermarket had a sale on side ribs a few days ago. They were the usual scraggy thin ribs they put on sale but I am cheap. I had Pop's thread http://www.smokingmeatforums.com/t/96273/pops-original-bacon-on-a-stick-wet-brine-method on my to do list. It seemed the time was right.

    I made some Pop's Brine - http://www.smokingmeatforums.com/t/110799/pops6927s-wet-curing-brine. In case you haven't noticed by my posts, I have a great deal of gratitude to the members of this forum particularly people like Pops. I continue to use their knowledge and feel inspired by their experience.

    I pulled the silverskin off the ribs.


    Then I put it in the brine, weighted the top and refrigerated it for 2 1/2 days (the ribs weren't very thick. I would have gone to 3 days if they were thicker).


    Out of the fridge, I rinsed them off under running water and then soaked them for an hour in water, changing the water twice.


    I patted them dry with paper towels. Then I put on a light rub of my Passing Wind Estates rub. It is paprika based and not particularly heavy on sugars or heat. I am old.


    As the rub is low on sugar and the pork was going to come out ham like, I decided to go with a sweet coating like the ham dinners we used to have. So, I rubbed on some Demerara sugar to give a more sweet crust. Then I put it in the fridge overnight.


    The next morning, I took the ribs out of the fridge and put them in front of a fan for an hour to dry a little more.


    Then it was into the Bradley set at 230 F. I added my A-MAZE-N pellet smoker with one arm of oak pellets lit.


    After 2 1/2 hours, I took them out. I loved the red colour! It really reminded me of bacon.


    I mixed 2 tablespoons of sherry with two tablespoon of honey and one tablespoon of Worcestershire Sauce. I nuked it for a minute just so the honey would dissolve. I put the ribs in a roasting pan and poured the mixture over them.


    All were covered in foil and it went into a 240 F oven for 2 hours. (Yes oven. Even a Fanatic Canadian Smoker likes to get out of the cold and there is no more smoke added).


    After the 2 hours.


    During these 2 hours, I made my favourite ham glaze:

    Maple Glaze

    3/4 cup maple syrup

    2 tablespoon soy sauce

    2 tablespoon packed brown sugar

    2 ½ tablespoon ketchup

    1 tablespoon cider vinegar

    1 tablespoon Worcestershire Sauce

    1 clove garlic finely chopped

    ½ tablespoon Dijon

    ½ teaspoon salt

    Bring to boil and simmer for 15 minutes. May be stored for a couple of weeks in refrigerator.

    My wife's family always has cloves on their ham. I think it is too strong on the ham but she has a cold so I added 1/4 teaspoon of cloves to today's glaze. She spoils me rotten and I can live with cloves to make her feel better.

    I gave the ribs a layer of glaze and put them back in a 230 F oven for an hour, brushing the ribs every 15 minutes.


    The 1/2 hour brushing.


    After the hour.


    The finished product.




    The final verdict: These were excellent. It was like having a whole plate of the outside glazed pieces from the family ham. However, being side ribs, they were very juicy and a great texture. Kids would absolutely love these. The only thing I might do a little different next time is to only give it a brush of glaze at the beginning of the last hour and at 1/2 hour as the glaze was quite thick. She Who Must Be Obeyed disagrees and loves the thick shiny glaze.

    If you haven't tried Bacon on a Stick. I recommend it. I love ribs but the same old ribs time after time needs a break. This is an excellent way to change it up.

    Thanks, Pops!

    Disco
     
    dirtsailor2003 likes this.
  2. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Woot, looks pretty tastee Disco. Think I'll drop a rack of baby backs in with the loin this week and give her a whirl!

    I love maple! I really appreciate the glase recipe, if its your favorite it must be tried!

    Thanks for sharing my friend.

    PS Have you got all your survial supplies stocked up already? What if there were no snakes for the snake bite medicne? Whats that forumla? I glass per day per continued shut in? Not to exceed 1 Imp quart per day?
     
  3. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Thanks Foamheart!

    I always have about 200 bottles of home made wine, beer, Mount Gay Rum, Canadian Club Rye and tequila around. I hope it gets me through the winter.

    I guess you guys have to stay dry as you don't have being shut in in the cold to justify a little tipple.

    Disco
     
  4. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Its the snakes! Its hard to find a snake in the winter to bite ya! Why other justification can you have for snake bite medicne?
     
  5. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Up here, it is considered antifreeze. Not many snakes on the mountain.

    Disco
     
  6. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Need me to send ya some? I would for a TAD boat sailor!
     
  7. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Actually, I have eaten rattlesnake and it wasn't bad. Hm, send me some and I'll try to smoke them.

    Disco
     
  8. Disco

    Bacon on a stick looks great.

    Thanks for sharing.

    Happy smoken.

    David
     
  9. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Thanks, David. They tasted good too.

    Disco
     
  10. How fun!!! I am so amazed and impressed at all the intricate steps and involved things here, and the machinery involved and, it's just fantastic to see!!! Thank you for sharing! That's fabulous!!! Cheers! - Leah
     
  11. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Thanks, Leah.

    It can't be that involved or hard, I did it.

    Disco
     
  12. Funny!!!! Looks so great! Cheers! - Leah
     
  13. woodcutter

    woodcutter Master of the Pit OTBS Member

    Wow! That looks exceptional, nice work!

    [​IMG]
     
  14. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Thanks, Todd. I will be making it again.

    Disco
     
  15. mr t 59874

    mr t 59874 Master of the Pit SMF Premier Member

    Now those ribs look sweet, Big D.

    Thanks for sharing,

    Tom
     
  16. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Oh man Disco those look great!

    Excellent post!

    We had a dusting of snow yesterday! Not ready for winter!
     
  17. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Very nice Disco.

    I need a recipe for your rub.     [​IMG]
     
  18. buzzard

    buzzard Smoking Fanatic OTBS Member

    "She Who Must Be Obeyed" HA!  An instant new classic!

    Now I am mad because I do not have time to make these right now and I will not be able to sleep thinking about their goodness.  Great detailed presentation.  Thank you.
     
  19. That looks GREAT!  I'll have to try that out!
     
  20. shoneyboy

    shoneyboy Master of the Pit OTBS Member

    Dang Disco, it's lunch time and that looks great !! Now I want ribs for lunch.........[​IMG]
     

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