I Tried Making the Bacon Rib at Home

[@MadScientistBBQ]

Get your own bacon ribs at Porter Road here! Click for 15% off! porterroad.com/MADSCIENTISTBONEINPORKBELLY

[@MadScientistBBQ]

Sorry folks. They have sold out. Hopefully they will have more in stock soon. You might email them [e-mail] or call 855-877-8202 and the customer service team can get you squared away.

[@jrainwater823]

Can you send that again?

[@TexChopper]

​@@MadScientistBBQ you mentioned that you'd leave the recipe for the rub in the description ( 5:27 ), but I can't find it. Also, could you post the recipe for the brine? Love the channel, love the content! I've learned so much. Please keep it up!

[@bugeyefull]

@@TexChopper @MadScientistBBQ good - I thought it was just me that couldn't find it.

[@bugeyefull]

Please post the recipe for the rub.

[@bastiat691]

This is the most popular cut of pig in Denmark, we eat it for christmas, its called "Ribbensteg", which translates to Rib Roast

[@michaelstewart9366]

Lucky

[@MadScientistBBQ]

Wow that’s super cool. Had no clue

[@bastiat691]

@@MadScientistBBQ Its fantastic skin-on, scored, rubbed with salt and roasted until it puffs up like pork rinds :D

[@MadScientistBBQ]

@@bastiat691that’s what I want to try next

[@bastiat691]

@@MadScientistBBQ Looking forward to it man, do the scores in the same direction you want to slice the roast, and with a spacing of roughly 0.5cm if you can, only through the skin and into the fat, not so deep you cut into the meat, that's how you'll get the best results, do Denmark proud :D If you want to add a Danish side try out "Brunede Kartofler", which is small new potatoes, boiled and then put in a pan with butter caramel sauce until it sticks to them. And maybe some pickled red cabbage on the side, get that sweet and sour thing going.

[@jimhatch5873]

At 5:30 you said you'd have a link for the spice rub ingredients in the description. Did you forget it? 🙂

[@robmeltzer5684]

I wasn’t able to try this at LeRoy & Lewis because it was midweek but now I’m super excited that I am try it at home with this recipe and Porter Road. Thanks man

[@chads7796]

Looked great! I have been doing both beef ribs and st louis pork ribs cut into individual bones (aka "Party Style") for my last 3 or 4 rib cooks. Whole racks are great, but my family loves the extra bark when they are cut up. The cook is way quicker and fat renders much easier/more quickly, so for me this method is a winner.

[@Hecto185]

How long is the cook when cut up?

[@SteveRix78]

Is that a Chud table? I definitely have to try these bacon ribs, they look amazing!!

[@sprednxtnd]

I finally got to eat at Leroy and Lewis last week on a short trip to Austin. My god, the beef cheeks were so incredible. And the grind on that burger made it feel like the burger was biting back! Can’t wait to go on a weekend for the bacon rib, but I may make it myself before I fly back out to ATX.

[@Nizzey215]

Hey man because of you I'm definitely a S&P( fresh cracked Pepper).. Rendezvous style guy myself.. it's nice to have two different style of ribs in one rack that I'm going to eat all by myself. Thanks for putting out the best BBQ content.

[@jimwhalen6769]

Can you please add the link to the ingredient list you mentioned? Thanks!

[@josephcianci3295]

We need the rub recipe!These look amazing!

[@stephenadams5241]

@madscientistbbq another great video. Where can I find the ingredients and measurements?

[@papascruffy]

I found a local meat store that they cut me what they call is bone in belly, im picking up tomorrow. After watching this and the leroy and Lewis vidoe, i see differences between the method, i heard Bradly say the dry brine 7 days on the whole slab, rinsed off and dried overnight in refrigerator, smoked like bacon the sealed and cooled overnight, cut, add rub then smoked till done and just poured the real maple syrup over them. You ate both, what was the best?

[@cliffbolin7716]

That looks amazing!! Want to give this a try! Really excited to see your full review of the TMG pit.

[@ToddStull]

The best way to do this is on a Masterbuilt Propane xl or similar type smoker. That way, you can get all the bacon ribs on top 2 shelves and then spatchcock a turkey for the bottom shelf and let all that bacon fat drip on the turkey all day.

[@jeffjones7223]

Go big or go home!! 😎nice!

[@jbroadnax723]

I watched the bacon ribs video. I've been Leroy and Lewis twice. This is the video I've been waiting for!

[@edisonjohnson8638]

I’ve watched a bunch of your videos but haven’t commented until now. This was among your best. Great work sir!

[@edisonjohnson8638]

And ma’m! Great camera work, lighting, and editing!

[@WarhavenSC]

11:24 -- Almost the same at my home. My mom would make fresh sourdough, then we'd lather some butter on top and broil it in the oven. Top it with honey. **chef kiss**

[@PerthLuxury]

Another Maverick thing you could try Jeremy, is if you have a pork loin roast, or a leg of pork roast, put it in either your offset, or pellet smoker for about 2 to 2.5 hours, before finishing it in the oven. I've found cherry wood usually works best, and you get a lovely, slightly sweet, smokey flavour. Be careful not to have it too high, or in there for too long, or you'll dry out your roast pork!!

[@waynehoberg1655]

One of the first things I smoked was bacon. I was amazed how user friendly it was with a little patience. I was using dry brine and a combo brine with maple syrup. Had 3 different kinds. Family loved it and easy peazy.

[@Cj3asy]

Thanks for making this video! I've been buying from Porter Road for years but I saw these bacon ribs for the first time a couple of days ago and bought them immediately. They are still on the way and I've been looking for a video to tell me what to expect. I'm psyched about trying this now.

[@BiggMo]

With a wet brine… add a little baking soda (sodium bicarbonate).. some alkalinity enhances the maillard reaction which helps compensate for the added moisture

[@Masheeen]

I'm wondering.. take a full rack and after slicing it up, before serving, fry/sear the cut sides similar to a pan fry bacon slice. Add that extra element of 'ermagherd'! I may need to order a slab just to do this!

[@zman7953]

Great cook. Congrats on the new table. Thanks for the Collab with Brad and Joe. Cheers.

[@andrewhill2932]

Watching this as I use my Weber kettle with fire bricks to set up indirect heat. Have some baby backs on at 250

[@MadScientistBBQ]

Any cooking meat with fire is something I approve of. Kettle, grill, smoker, etc.

[@ldboy2004]

Doing them right now laying flat in a WSM smoker direct heat a 250. Smoking it whole to 160, and finishing it tomorrow. Cutting it up and smoking individually

[@sabergermd]

I learned to make ribs 40 years ago while living in San Antonio, Texas. I think I'm pretty good at it, as does my wife. I watched this video and had to try the "bacon rib". I went to the Porter Road website and put my name on the wait list. Two weeks later I had my order from Porter Road. Two slabs of bone in pork belly arrived in a cardboard cooler. The slabs were still partially frozen. So far so good. On closer inspection of the slabs I was disappointed to see that the ribs (not the pork belly)were 80% fat, 10% bone, and 10% pork. There was just enough pork meat to hold the bones together. The pork belly itself had some thin strands of pork, not much different than the pork belly I use to make sausage. The weekend after delivery I gave it a shot anyway. I cooked one slab in my Weber Smokey Mountain at 225 degrees until the slab read 165. Then I wrapped and put it back on until 190 degrees. Then I sauced and finished for 30 minutes. They looked and felt done. Unfortunately, they tasted like they looked before being cooked. It was like eating pure pork fat. It was inedible. I was really disappointed. For $75 for a 4-5 pounds slab of ribs I expected better. The cryovac spare ribs (not baby back) I get from Costco have much more meat on them. I would be interested in knowing what other people who have purchased this product from Porter Road have received as to meat vs fat content.

[@paulmarion3290]

Dam I just got 2 racks for $150 ! I’ll let you know how they come out . In a few weeks .

[@derekcox5745]

I have never encountered that cut, but it makes all the sense in the world. I'll ask our butcher shop about it , looks great.

[@trentlatter1905]

It makes all the sense in the world because that’s how pigs grow!

[@jonathan8122]

I did this about a month and a half ago. Had to butcher the cut myself, no one would sell it like that. Recommend curing whole, letting dry in the fridge overnight, smoke whole rack. Let cool, then slice and season and smoke. Then set in maple syrup wrapped overnight. Thank you for doing both pre cut and whole for the comparison.

[@vairent1542]

I am in Cincy and am new to smoking and you are one of the channels I love to watch when I have the time. Keep up the great work. My little Pit Boss weeps every time i see your setup...lol

[@troyv8302]

Them bacon ribs looked amazing but man, they looked rich. Gotta try this one day, thanks!

[@BrothersoftheGrill]

Complex but well worth it in my opinion. As you say' simplify if it's your preference. I for one will be trying this as close as i can. With that being said I'm in the uk 🇬🇧 but will get as close as possible 😊 cheers 🥃

[@latinjeditrix]

looks absolutely divine. i’ve got a whole rack currently brining and your video might have pushed m😮 anticipation even higher. great job!

[@bmizes]

I was able to get the bacon ribs from a local butcher in Granite City, Illinois. They are not a heritage variety of pork, but the meat was deep in color and well marbled. They are in the brine as I write this and I'll be smoking them on Sunday. I plan on smoking them for 4 hours at 200 degrees, wrapping them with some glaze, and then cooking for another 2 hours or so at 250-275 degrees. I also reduced the salt in the brine since I'm not a big fan of overly salted meats, cured or otherwise. Hopefully they will turn out amazing...

[@dbltap7615]

After you dropped that vid of them I went and custom ordered them from the butcher. Unfortunately the supplier sent 70 lbs of regular skin on belly.... Try, try again. So glad you made this video!! Going to be epic!

[@MadScientistBBQ]

I think skin on might be really cool if you crisp the skin

[@PerthLuxury]

​@MadScientistBBQ I can imagine someone like Tuffy Stone pulling off the crispy skin on version for something like Memphis in May.

[@taenarman567]

@@MadScientistBBQ which step would you crisp the skin?

[@hetspook666]

Because you were such a fan I also tried making it some time ago. I used a dry brine. Did the same as I would use if I would make bacon, and for me it was to salty. I think you need to guess the weight of the bones and subtract that from the weight of the meat to get the correct volume.

[@jensbekmann4454]

We call this cut Dicke Rippe in Germany. It’s a staple! Roasted till it falls off the bone. Served with sauerkraut and mashed potatoes and a nice gravy with onions in it…

[@TheOriginalFaxon]

Man I just ordered from them for the 4th last week, wish I'd waited now lol, I will probably order from them again though sometime this summer. We're doing a volcano cut beef shank as part of our 4th of july BBQ, as well as a costco brisket (porter roads didn't have any when we ordered), a porter roads tri tip, and one of their picanha as well cooked as steaks so that we can eat earlier as well while we wait on things to smoke. I also got a meat grinder so we're going to use all our trimmings to make beef sausages to smoke, and to not waste as much of our trimmings as possible.

[@C-Mah]

The KZbin app freaked out and gave this a thumbs down. No way! This is great content. I just bought the ribs. Thanks for the discount! You can test the saltiness before smoking by sacrificing a piece and frying it in a pan. If it's too salty, you can soak it cold water until it is as salty as you like.

[@nddugas]

I have been making homemade bacon for a few months now, but this is the first I have ever heard of bacon ribs. Looks fantastic.

[@thejmsmitty]

Your Alex Jones impression, might be the best I’ve ever heard! That was an awesome vid bro! And I can’t wait to get back down to Austin to try some L&L.

[@donscott6431]

Instead of chipotle powder, go to a “supermercado”, buy some Morita peppers and grind them in a spice grinder. A Morita is chipotle’s little brother, made from smaller, sweeter and meatier red jalapeño with a lot of heat. You can also buy tamarind there.

[@brianclainclan7841]

I just purchased the bacon rib and plan on making it on the 23rd. What were the curing measurements you used? More importantly the pink rub.

[@mikesmicroshop4385]

If you don't want it to be salty do an Equilibrium brine! That way it can't get too salty even if you didn't get back to them for 2 weeks! Weigh the meat and the water, calculate the level of salt you want mix your brine calculate the amount of Cure for the weight of the meat and the water add that and you will never have too much salt on any cure you do! Generally, for Bacon, I do 2% salt, but you can obviously do less or more if you want it that way! So as an example, if the combined weight of the meat and water was 1000 Grams you would mix in 20 Grams of salt and 2.5 grams of Cure. If you want you can subtract the weight of the cure from the salt amount so you don't add more than you want to the salt level.

[@geraldteng6224]

This is bone in, so you would need to figure out the actual meat weight without the bones. Any reference on how to do this?

[@mikesmicroshop4385]

@@geraldteng6224 Also if your using another Curing salt other than Cure #1 you will have to calculate the amount for it going by the recommended amount for that product. It seems that most others use consideribally more than what we use here in the US so if the bulk of that product is salt you will need to deduct the amount of cure from the salt you are adding so it will not get to salty. I generally do that anyway even though the amount of curing salt we use is only 0.25% fo the weight of the meat.

[@bolarsen2245]

that cut is pretty normal here in Denmark and my girlfriend and me loves them. need to try your recipe. we can find them cut or as a roast.

[@christopher5855]

I love Ancho chilis. I use them in homemade hot sauces as well as rubs, chili and taco seasonings. I really only use just a little to get that slight raison sweetness but not so much that its the only flavor to take over.

[@jimglatthaar4053]

I can't wait to try these. What about making your own bacon ribs by buying a rib rack and a pork belly, curing them separately, then tying them together to smoke?

[@vbdao]

Maybe doing the whole rack, then cutting them, then adding more rub, giving them a sear in a pan, then adding glaze might be nice too.

[@dbates46]

I’m so envious when you guys can pull off the entire membrane in one pull, on camera

[@knelsonsmiles]

After I did beef ribs individually, I'm never going back. For the exact same reason as this. The flavor hits all of the bites.

[@hankcogburn2600]

Great video. I tried this with regular spare ribs. Turned out pretty good. Only brined over night as they are much smaller.

[@pacman_17]

I love that bacon rib thumbnail reminds of another crazy youtuber 🤣 I knew that wood block table looked familiar 😂

[@MadScientistBBQ]

Yup. Thumbnail was a bit of an homage to brad

[@jamesgunn5358]

The fact that you had enough faith in Erica’s editing to put Kyle in your video says a lot about the strength of your relationship. They looked awesome and well done Kyle!

[@kwagz9312]

That took a lot courage to say. Thanks James !!!

[@jamesgunn5358]

@@kwagz9312 anytime my friend!

[@Boomer7654]

i think you're supposed to rinse the ribs after curing them. lots of salt left in the water

[@mikeinnj4424]

Jeremy I have a question; a little off topic but here goes. Have you ever tried a dry brine with a little baking soda on ur brisket? I figure it would tighten the proteins and hold more juice while keeping the outside dry for a bark.

[@mikeinnj4424]

As I think about it more, the BS may make it rubbery and not tender.🤷‍♂️

[@LorienDrechsler]

Those look absolutely delicious! I wonder how this would do diced up in a chili? I might try that this fall.

[@Shin_Lona]

Ah, a fellow Kentuckian! Great idea with the bacon + ribs. Pro-Tip: If you're using hickory, especially if you're getting your own wood off your property or from your neighbor or something... use the hickory nuts too. My dad used to own a restaurant when I was a kid. He would send me out with a 5 gal bucket to pick up hickory nuts when they fell. Fill the bucket up with water and let them soak for a day or two. Then throw a few of those in the smoker with the wood. The steam that they give off... next level flavor.

[@arhansen85]

I’ve never learned of so many ingredients I’ve never heard of them this video! Thank you!

[@jagrmstr]

Do you have the rub measurements? I don't see it in the description.

[@atx0025]

When folks don't understand why L&L was included in the top 10 list of best BBQ in America....they are learning now. Leroy&Lewis is absolutely amazing. Can't wait to try these, ordered 2 racks from Porter Road.

[@frcShoryuken]

Just curious, how much were they? They're not on the website anymore

[@atx0025]

@@frcShoryuken 75 bucks for a rack. A little pricey but rack of ribs and pork belly at heb costs about the same.

[@frcShoryuken]

@@atx0025 hmm true. Plus with them being so rich, you prob don't have to make all of them at once. Thanks for the info!

[@earltolefree]

Mine is on the way! I also ordered 10 packs of their oxtails too!

[@tagg2828]

I am a beginner but you are already my idle I have not done much mostly pork butts and so far came out fantastic hope to get a real smoker one day and try a brisket your the go to guy thanks for sharing your knowledge

[@TuckerDale89]

Have you ever tried papaya powder in your rubs as a meat tenderizer? My favorite rub uses it among other things and never had a more tender rib.

[@difidon]

Thank you for doing this video. HEB doesn't have that cut. I now know where I can procure it.

[@VirginiaBronson]

Lmao, that impression at the end! This does look absolutely fantastic

[@MadScientistBBQ]

It was necessary to explain the psychological operation of course

[@kdgalle]

Evan Williams is still a really nice bourbon. Best whiskey, dollar for dollar on the shelf. Can't wait to try this!

[@janprimus]

Add pickling spices to the brine and give it a corned beef/pastrami vibe! It awesome!

[@tykooker182]

Love this! My kids two favorite cuts I smoke now melded into one! Definitely trying it out!

[@PerthLuxury]

Jeremy, have you ever been to Nandos or tried their Peri Peri salt either on hot chips or as a rub on smoked meat? I think you'd like it. I understand that Nandos may only be in DC and Maryland? I'm in Australia and have it everywhere and love it!!!

[@sw01ller]

i find you can over salt your own chips if you do them at home using nandos salt. but yeah, its a nice chip (fry) topping. never thought of using it on meat though, good shout. (im from the uk, we have nandos everywhere here too)

[@sg1770]

Stay healthy my friend. You are looking more like Malcolm every day.

[@ShortArmBBQ]

ribs from porter road are hands down best flavored ribs i’ve ever done myself with just SPG and honey

[@dennist.8210]

Looks wonderful, Jeremy! I'm not sure I've seen someone try it yet, but I'd be curious to see someone make the LeRoy & Lewis style bacon rib but using Mangalitsa pork. I could only imagine how buttery and delicious that would turn out...

[@dredez74]

I didn’t even know this was a possibility… bacon ribs! Who knew?!? I’m definitely trying this! Thanks for another awesome video!

[@jcsftwre]

Great video and Porter Road is only a one-hour drive from my house in Kentucky or free shipping away!

[@lucascady4992]

Evan Williams 😂😂😂 We called that Eww when I was younger.. It used to be $11 a fifth, now it's almost the same price as JD!

[@Onosliquid]

Saucy Pigeon Sauces has two bourbon sauces... I cant get enough of and they add great color to the ribs. I am salivating thinking of bacon ribs. Its blowing my mind.

[@josephbazaldua3355]

Had me serious the whole video and then you had me crackn up at the end! Great videos my friend!

[@bugeyefull]

OK - I just made these yesterday. I cut them into individual ribs, which I think is the way to go. Let them brine for about 3-1/2 days. I didn't dilute my brine like Jeremy did with ice water, I just let it cool and then poured it all over the ribs. The flavor was great, but it is very rich. It's like a bacon lollipop, or a giant piece of burnt ends. The max anyone in the house could eat was 1-1/2 ribs. The smoker I was using sucked, and temperature control was an issue. At home, I have a better smoker (Masterbuilt gravity feed), and I'm sure they would be better if I had better temperature control. The maple/bourbon glaze is good, but the rub is excellent. We dusted some on some bacon and did grilled bacon wrapped asparagus, and it was amazing. Would make it again, but probably as horderves, cut into bite size pieces for guests.

[@treythorsen225]

what amounts did you use for the rub??

[@knottywoodbbq]

Those look delicious! We need to try these out.

[@STPAOS]

Use the "equilibrium cure" method. It's much more precise as it uses weight to the gram, and rule of thumb when curing is 1 day per 1\4" of thickness

[@MetalCooking666]

This is one of the best things that’s ever happened. Not just for food, in general

[@BostonRubyEric]

I've been buying porter road pork almost exclusively since I tried it. It's incredible.

[@TheDarthSoldier]

I'm glad you're showing both the pre-portioned cook and the whole rack Also, have you ever tried sumac in your rubs? It's a game changer

[@SmokedReb]

Interesting idea. Thanks for sharing your experience!

[@danlewisii4716]

Nice work, about time I see more Bacon Rib videos, keep up the good work! Where did you get the flat container with lid to hold the ribs & brine? Any links to buy?

[@dennisfeldman56]

When I wet brine i typically fresh water rinse - will try this but think will incorporate a rinse.

[@donscott6431]

I’ve also found a brown sugar substitute at an international market. It’s a “third-world” form of sugar that’s made in outdoor open cauldrons which gives it more minerals and a different (better) flavor

[@zoomatl]

@@David-burrito ,.... maybe palm sugar ,... it's great

[@ck_sidekick8306]

Watching you pull that membrane off in one piece is the most satisfying thing I've experienced in months! 😂😂

[@bhutjolokia6990]

Man what a treat to have that belly intact!! I cured ribs once and they were very good just a different texture!! Beautiful ribs you have!!👍👍

[@jeffpuffenbarger6800]

Hey Jeremy great video! I can't wait to order some of those and cook them. One tip for reducing the overall salt profile - once you remove them from the brine, you should at least rinse them off, but even better would be letting them.soak in some fresh cold water for at least an hour or two. I cured a whole pork belly and made bacon and the first time I did it I did not soak it and the bacon was super salty - but still incredibly delicious! I've brined briskets as well to make corned beef which I then smoked to make pastrami, and I found that rinsing or soaking the briskets after brining is important there too. One last thing - mmmmmmmmm bacon ribs!!!

[@dougpike8521]

How about cutting the rack into two-bone ribs and then following same process like you did for the individual bone cuts. You could possibly have a perfect plate presentation (meal for one, especially if you add sides), the smokiness, the full flavor crust/bark, and you get the tender/juiciness of the whole rack cooked together then sliced.

[@kiratsingh9467]

Can you do a video about black peeper and the different qualities/size of grind. I can only ever find pre ground 16 mesh black pepper and would love to grind it fresh.

[@victorfebo2968]

Super cool video! Thank you for sharing! Cheers from Puerto Rico!

[@dbltap7615]

Runamuck Bourbon Barrel Maple Syrup in with the brine and me literally yelling at my computer screen when you pulled the pork out of the brine and seasoned immediately...... Give them 24 hours rinsed and dried uncovered in the fridge after brine soak. So happy Porter Road is offering these!!

[@richardliles4415]

OK, I’m back. Just ordered two racks of bacon ribs, and I can’t wait to get them!

[@lx2nv]

Looks great man - love that glaze! I use Crown Peach in several of my glazes. And yes - something to be said with making your own rub recipe! Brad better have hooked you up with a Chud Press!

[@tyrrelltechinc.1481]

love the video & channel, do you have a link for where you get your meat storage container?

[@django8717]

Great vid Alex lol! Thanks for introducing me to this cut of meat. Hog wings vid was informative also. Be safe my friend

[@Savannahjbo]

if you ever get a chance to interview A J , I hope you do it in his voice for the whole show !! that would be so epic

[@MadScientistBBQ]

Maybe ask him about his favorite barbecue

[@jakeglabe6566]

You can use a curing calculator that takes into account the thickness of your meat and is pretty foolproof. Also, when doing thicker bone in cuts, it helps to inject the brine as well

[@nmu28]

I would like to see a tour of the set up you have outdoors!!

[@hateforall4012]

Well just tonight I smoked chicken and ribs off your videos! It was all a hit! Now I have to try this…

[@skwerlee]

Video quality is amazing on this video buddy congratulations on the continuous improvement