The Secret BBQ Meat You Need to Know in 2024 - Bacon Ribs

[@briandaffern5108]

I do it more like Leroy and Lewis. Cure meat for 7 days, rinse, let dry over night. Put in a 250 deg offset to an internal of about 165. Let cool and place in the fridge over night. Remove, cut into individual ribs, season with pepper and place back in a 180 offset to an internal of 200 deg. Coat the ribs with a maple syrup and bourbon glaze, let it tack up. Stuff your face. If you don't cure the ribs first it's just smoked pork belly on top of the ribs.

[@jimmyjames1807]

yeah those bacon he just cooked pork belly with bones

[@DawgBite7734]

4/20 never been better... Love it... keep up the awesome grilling...

[@4seasonsbbq]

Absolutely delicious lookin bacon ribs Roel. Bone in pork belly is pretty popular here in the U.S. You did these perfectly. Great video, my friend. 👍

[@soumynonareverse7807]

You mentioned coco briquettes, why not go for Marabu or Quebracho charcoal? That's known for it's very long burn time aswell. There's Quebrancho in Big Block.

[@ColonelClaypool]

Basically pork belly with rib bones in it right?

[@SmokyBuns]

No, it’s the full spare rib, with the pork belly.

[@danielploy9143]

Looks good MR Roel… nice reddish color on the meat.

[@MrRebar15]

*Pitmaster X ----> The Bacon Rib Wizard*

[@garryhammond3117]

Good job Roel - they look amazing - Did you feed Jim? - lol - Cheeers!

[@bradcampbell624]

They look magnificent as is. But I'm surprised that you didn't bust out the blowtorch (or at least put under a broiler) to really crackle that fat up!

[@toddcathyfranklin4189]

Looks so good What is the plant in the back ground

[@yvinddahl1303]

Bamboo

[@brifo5779]

😅😅😅 eh eh eh gret job, dear Pitmasterx‼️ 🇮🇹🙋🏻‍♂️🍻

[@vincenteng7473]

Wow that looks amazing 😛

[@g.nicholson7568]

Looks great, they are even better if you do a proper bacon cure first. Either way, good eatin.

[@ioannisladis]

How come there is almost no smoke ring?

[@en5001]

Why remove the crackling?😢

[@HaroldGraff]

Roel what chu smokin on today? Purple Yella or that Juicy Fruit?

[@Joker-bx4rk]

I normally buy the whole pork belly I could never get away with cooking such a small bit of meat like that

[@HaroldGraff]

Morrisons ribs look delicious, sadly there will not be another…. Except this other ribcage!!! This week we will be using chili paste (again!)

[@blueenglishstaffybreeder6956]

That is awesome

[@surfingonmars8979]

My Houston Nephew says, “bacon is bacon and ribs is ribs, and no dang furriner is gonna tell me otherwise.” Sounds pretty pissed, but I note for the record that he also asked me for your full recipe. I suspect some hanky panky in Houston.

[@kevcleaver]

The bacon ribs we can get from the local Costco are much thinner and salty as hell

[@jonathansongco4302]

Awesome!

[@grahambishop263]

Looks so Dam good

[@pootl]

get it while you can at a reasonable price

[@devonboy3410]

Its Belly pork with ribs section and not bacon ribs, i often buy this

[@torimoore2644]

Bacon rib, please give credit to leroy and lewis

[@marc-antoinehaddad7226]

I agree for the name and the cut, but not the same thing

[@Joram25]

Take a shot everytime X says “freaking” you’ll be drunk as F* after 2 videos 😉

[@bernardsbbq]

Pork belly on a stick!

[@lkannes]

It's just the spare ribs with the belly still attached.

[@byronholmes2496]

Good day to all.

[@billholland2076]

🍽️🍽️🍽️🍽️👍👍👍👍💯💯💯💯

[@Spooner_OG]

Needs to be cured to be called bacon ribs. These are just pork ribs. Look tasty though

[@will.davlin]

Fema camps soon 🟡

[@DawgBite7734]

Same recipe but just human ribs silly...