Bacon Ribs with LeRoy and Lewis

[@chair_smesh]

This channel is deeply underrated

[@cenzodee4999]

This channel is deeply hungry-rated🤤

[@threengcircus]

I'm here because of Brad. I'm currently binging on your vid's, and honestly I don't know how you don't have 500K sub's. You make great food and have great technique!

[@jfizzlegaming3706]

I’m doing the exact same thing because of chuds. I can’t stop watching.

[@kren1101]

@@jfizzlegaming3706 Same. I just built a 3/4 Chudbox lol

[@aaronchampagne8631]

I’ve been 3 times and I’m always looking forward to going back. I think that this is the “best bite” in BBQ! I hope y’all release a cookbook soon!

[@jasongleason6252]

I went on Saturday & immediately said- the best bite of bbq I've ever had!

[@christopherday210]

I need my butcher to cut me this combination ASAP 😩 looks amazing. Love the concept.

[@papascruffy]

Just picked up a hunk of these yesterday, a local meat market cut them for me, just under 14 lbs $101 They look amazing, starting the process tomorrow!

[@bradcampbell624]

I dunno what to say. Except maybe "Yes Please!" And then expletives after each bite

[@4dwyn]

Cant wait to try these. I had your food a couple weeks ago and it was fire. I also made your burgers last night (from Chuds BBQ) for my church and my friends texted me saying "You've ruined all other burgers for me"

[@AntsBBQCookout]

bone-in bacon 🤤 that looks insane

[@DanielMentz_]

Wow, you should come to South Africa, we are BBQ addicts here, and you will make millions! Love the videos

[@BladeCrew]

At least we don't use syrup on our meats. We keeping it traditional at least.

[@kylebrown6012]

Just straight fire. My goodness. Candied bacon dinosaur bones.

[@CoolJay77]

These lollipops look amazing! I've never seen these before! These ought to be wildly popular. I will make some at home. Thanks for sharing

[@bryantpartazana6356]

I’ve been waiting years for this video, can’t wait to visit Austin and try the real thing

[@chefcoreycooks]

Making my first bacon rib this week...🤞🏽🤞🏽🤞🏽

[@ChrisPBacon710]

i just got the stank face watching that maple syrup drip off that juicy piece of pork... oooooh man i gotta try that one day. ill be in austin this summer!

[@kpotter78]

Wow! Just WOW!!

[@KENNEY1023]

There's a snake in my boot. 😂

[@randyshifter]

hell yeah. what up guys. needed a rib video. just watched gugas new video. but needed a tx bbq video today..

[@krystophertorres9581]

Tried one a few weeks back. Love at first bite.

[@papascruffy]

Incredible!

[@srt8turboawdjeep146]

Wicked evil lookin great!!!

[@ICanUCanCook]

Once smoked, how do you hold them for service?

[@chilecayenne]

This video as of my viewing..is 11mos old. Are ya'll still doing classes? Is that a regular thing throughout the year? Thanks in advance...looks amazing!! CC

[@LeRoyandLewisBBQ]

Follow us on Instagram for updates on classes

[@jonathan8122]

When you warm them up in the morning, do you warm them up wrapped or do you unwrap them 1st? And you use the smoker to warm them yes? Thank you SOOOO much for showing this. And thank you in advance for your reply!

[@LeRoyandLewisBBQ]

We actually rest them overnight, no warming up

[@jonathan8122]

@@LeRoyandLewisBBQ oh so you serve them cold then?

[@1230mkelly]

They cold smoke them like you would regular store brought bacon 🥓. And the next day they "cooked" them like you would your bacon from the store. Because of the previous day; by which they cold smoked cook the bacon ribs, was the reason why they only needed approximately three hours to cook the following day.

[@jonathan8122]

@@1230mkelly Appreciate the response. But I get that. They cure for 7 to 10 days, then smoke until 150 or so internal temp. Let them rest overnight, then slice, season and finish smoking. Then let cool, cover with real maple syrup, wrap and let sit overnight. My only question is, do they reheat the next day before they serve and how? Stick them in a warmer? Serve cold?

[@1230mkelly]

10:00 you heard it wrong. Butchered, cured, wrap up over night after rinsing off the cure in order to dry out the bacon skin side. Cold Smoked. Then rape up again after the cold smoke. The final cook is what we see at the end. Based on his eye 👁️ movement I think he may have misspoken.

[@sms9106]

I want to make this soooo bad.

[@kpz1234]

I must travel to your city and eat this before I pass from this earth. Now I know how early Christians felt about going to Jerusalem during the Crusades.

[@k20fa5]

Those look fantastic!

[@JDM_MSK]

sub'd OMG gotta get some bacon ribs to cook on my offset.

[@paulchildress46]

I'll take those trimmings

[@chrispile3878]

I think I'd skip the maple syrup.

[@russellcrawford4809]

Dangit that looks tasty

[@walterkopriva9735]

My word those look delicious

[@JamieStuff]

Dang! I'm gonna have to spend the $60 in gas to round trip to Austin one of these days. Do you ever publish in advance what your weekend specials are going to be?

[@letsgobrandon4163]

$60 ? You must live 4 miles from them!!

[@g.9499]

You act like you live further than anybody else on here lol

[@atx0025]

60 round trip, you coming from Round Rock? Wow. What a burden.

[@kerryk3719]

Amazing, but what do you do after wrapping them at the end?

[@mikekline4627]

Can I find your recipe for your bacon cure somewhere? Have to try and make these at home, tho driving down from Alberta Canada does sound tempting!

[@LeRoyandLewisBBQ]

50/50 salt and brown sugar with 0.25% pink salt to weight of the meat

[@ayyyebeeeen]

@@LeRoyandLewisBBQ what weight to measure is it? for example if its a 9 lb PB would it be in grams, cups. etc? if that makes sense. would love to recreate these. I have yet to go to Texas!!

[@Swizzlestik]

What was your ratios of salt, brown sugar, and curing salt for the brine? I just picked up a bone in pork belly today.

[@martinf2740]

First time viewer. I subscribed. Damn!

[@Sc1Z]

LOL so i just got done watching a chud video and came here so when i heard his voice it was a shock.

[@michaelstewart9366]

One day I’ll eat one of these ribs.

[@mattiaslundell4156]

This has made its way to Sweden and I just have to try this! What is the temp in the smoker when you smoke them at the end individually?

[@swankmode]

Waited till the end and never saw that pesky snake

[@OscarOlar]

what's the liquid in what you dip them at the end of the video?

[@DaveScottADV]

Looks like they pour in maple syrup and then keep them in a warming table. So they soak in the hot syrup until they're served.

[@alejandropreciado1814]

@@DaveScottADV sheesh Im salivating

[@draskuul]

I was expecting the maple...I wasn't expected to just see an entire bottle dumped out in the pan directly!

[@KGBALLER50]

That’s legit!

[@_thisisdavid]

Can you do this without the pork belly still attached?

[@BigDaddy-vr2ut]

Dude if they are so good , why don’t you packages and sell them so I can try them here in Nc. I have no smoker here . And I need to try them ! 🙏

[@bruceprosser8332]

Holy wow that looks good. Do you ship?

[@millerkold]

Bradley Robinson!!!

[@zackblock1635]

do you guys do anything with the sugar salt goo that's left over from the cure? is it too gnarly to repurpose?

[@LeRoyandLewisBBQ]

We usually pour it back over the rib on the plate. Recently switched to holding individual ribs in foil and the foil resting juices get poured over ribs on a tray.

[@jacobdeslattes3519]

How much does one of those weigh at the end? Is that enough for a single serving?

[@jjm6187]

What do you call the pork belly-on spare ribs technically? Need to know so I can get these somewhere locally asap

[@sharon94503]

Damn...I'm guessing DoorDashing to me in California is out of the question😢

[@williamh192]

Do you package these and sell them ? If you don't I'd consider it ! I'll take a dozen !

[@Alex-zi1nb]

bone in pork belly burnt end. say no more fam. wish i could get this cut locally

[@adventuresandvacations4947]

Have you experimented with grade b maple syrup?

[@potters_bbq]

Brilliant, what was the rub made up of please.

[@LeRoyandLewisBBQ]

Brown sugar and black pepper

[@potters_bbq]

Thank you

[@texikan]

🤤 yummy!

[@virgilkapel]

Why do you smoke them twice?

[@jimlasswell4491]

How much do you sell your bacon ribs for?

[@johnl6566]

What do these sell for? Do you sell them by the pound?

[@LeRoyandLewisBBQ]

$38/ea for a heritage hog, house butchered unique cut you can find nowhere else. I call it a bargain

[@jaredwilson6214]

Has anyone tried asking for this cut at your butcher? What do you ask for? Spare Ribs with the belly left on?

[@LeRoyandLewisBBQ]

Thats exactly what to ask for

[@pato655]

when are you opening a place in las vegas? lol

[@jefftimmerberg193]

Given the labor I guess each rib is about $17, right?

[@gerhardgouws1578]

What sauce did you put over at the end?

[@LeRoyandLewisBBQ]

Maple syrup

[@tenwest23]

Was that grade A or B maple syrup?

[@AAblade7]

Can someone explain to me this fascination with maple syrup on bbq? Seriously honey would do better and your not having to mask or fight the weird caramel aftertaste. Seriously the last time someone did this with maple syrup I thought they dropped a crap ton of pancakes on my BBQ

[@jasoncapecod]

why do you add the Nitrate?

[@LeRoyandLewisBBQ]

so its safe on the cold smoke and to make it more bacon-y

[@AS-qh7fk]

Bro, no one takes a bite? Come on now.

[@smokindauberdoo4208]

I think that I would have cooked them as a rack

[@warofages07]

Do yall butcher your own cows too?? If not, what decision was made to butcher hogs?

[@nateb2715]

They are probably $40 each.....put I would pay that

[@erickwalsh9258]

What was poured on them at the end?

[@lgdurocher]

Maple syrup

[@erickwalsh9258]

@@lgdurocher Ah, thanks!!

[@elmopootkiss4699]

My daddy's middle name was LeRoy.

[@adriancorrea4040]

im sure theres a use for the left over cure i wish i could see what yall could do with it

[@richardturk7162]

I could do without the maple touch. I'll eat pancakes if I want maple flavor. It doesn't go with pork at all.

[@jamesmahlon8520]

Love the concept. All that extra junk and seasoning on it and I don't want that straight bacon ribs season heavy sit overnight. Put them on the smoker tunnel temperature 155 160 wrap them. Put your paper. Smoke them another 3 hours and they should be butter tender and have a real fresh pork taste to them all that honey and I don't know about

[@rick33ful]

Being a diabetic, these are not for me. Atleast without all that syrup..

[@ilmda1]

You don’t need a one minute intro

[@BladeCrew]

I gotta say, that syrup on meat sounds nasty. I barely use 1-2 teaspoons of sugar on my coffee let alone syrup on meat. Too nasty to think about it.

[@reikoobray2573]

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