Bacon ribs

caliking

These were but one of the many products of the recent Charcutapalooza (click for details) that went down in @20stone 's garage. 

They somehow found their way into my frig. Not much meat on these, since the goal was to maximize the belly, so decided to sear then braise these in stock from the piggy,  with cabbage, poatoes, carrots, mushrooms,  thyme, cumin, cayenne, and rub. Meant to add onions and loads of garlic, but was in a hurry and forgot. Doh!

Seared first. Rubbed with "Its My Rub" from the Underwoods (@EggObsessed).  



Loaded up the #12 CIDO with the stock, veg, and seasoning. 


Dumped the cabbage and artistically (sort of) arranged  the ribs on top.  


Let it roll for about 90 mins at 250°F. Few chunks of cherry for smoke.  Figured the gap would let some smoke in, the lid would add some direct heat to the meat, and that the pot would seal once things cooked down a bit. Turns out I was right on all counts. 


Not much to look at once it was done. 


Verdict - probably didn't win many points for visual appeal, but this pot o'stuff was good. Like eating bacon on a stick. And I like braised cabbage anyways. Not sure what this would be called, but I guess its somewhat like corned beef and cabbage?

Anyways, there will be more bacon ribs in my life. SWMBO agrees,  and caliprince ate these up. We don't eat much bacon, but we can all get behind bacon ribs.

Warning - for the sake of marital harmony, cabbage may not be ideal for dinner. There has been considerable "off-gassing",  and SWMBO has gone up to sleep with the kid. 

caliking

Forgot to add that the recipe for the cure was from Ruhlman's Charcuterie ( I think).

nolaegghead

Looks like you recreated an 18th century English country peasant's celebratory feast.  Strong work my friend.

YukonRon

This reminds me of hąlupki, (hope I am correct on the spelling) a wonderful comfort food with pork, braised cabbage and potatoes. Your dish looks spectacular. Very fine meal.
My grandmother used to make this dish for me on a wood fire. Inspired now to try it, thank you for posting. Awesome cook.

mmiladinov

Looks awesome and excellent job!! Reminds me of some old world cooking I grew up on. 

texaswig

Looks good. Something a little different. 

caliking

nolaegghead said:

Looks like you recreated an 18th century English country peasant's celebratory feast.  Strong work my friend.

It felt like it. Couldn't figure out what kind of side it needed, since it had starch, veg, and meat already in it. Maybe I should have  picked gruel to keep with the peasant theme.

paqman

Nice!

Legume

I lead a sheltered life, I can't recall hearing about bacon ribs but now I have to do these.  Looks like a great pot o'stuff.

YukonRon

caliking said:

nolaegghead said:

Looks like you recreated an 18th century English country peasant's celebratory feast.  Strong work my friend.

It felt like it. Couldn't figure out what kind of side it needed, since it had starch, veg, and meat already in it. Maybe I should have  picked gruel to keep with the peasant theme.

My Grandmother, as the times and place would require, made cornbread with a meal very similar to yours. Looking back, it is a miracle I do not weigh 500 lbs.

epcotisbest

That looks incredible. That finished pic has me drooling. Not sure it needs a side dish, but cornbread is a good idea.

epcotisbest

YukonRon said:

caliking said:

nolaegghead said:

Looks like you recreated an 18th century English country peasant's celebratory feast.  Strong work my friend.

It felt like it. Couldn't figure out what kind of side it needed, since it had starch, veg, and meat already in it. Maybe I should have  picked gruel to keep with the peasant theme.

My Grandmother, as the times and place would require, made cornbread with a meal very similar to yours. Looking back, it is a miracle I do not weigh 500 lbs.

My grannie used to make biscuits or cornbread fresh every meal. Another thing we had almost all the time was fried potatoes. When there was not fried potatoes, there were boiled potatoes and she would fry up some fat back or bacon and put a little bowl of the drippings on the table to drizzle over the boiled potatoes. Wonderful stuff.

caliking

YukonRon said:

This reminds me of hąlupki, (hope I am correct on the spelling) a wonderful comfort food with pork, braised cabbage and potatoes. Your dish looks spectacular. Very fine meal.
My grandmother used to make this dish for me on a wood fire. Inspired now to try it, thank you for posting. Awesome cook.

Glad I helped jog some fond memories for you. I'll look that up to get some pointers. 

bgebrent

Nice cook man!

Mickey

Outstanding once more. That has got to be a Fri/Sat night hit for a Fest.

Legume

I checked out a few recipes online for bacon ribs and most just seem to be 6-12 hour cure and then cook like ribs.   I was expecting to see cure for a week, soak some of the salt out and then slow smoke for a while and either eat after that, or freeze to be turbo'd later.  Most recipes had comments saying it was more ham-like than bacon, I would guess that's due to how they cooked them  vs how bacon is cooked (slow roast/smoke, no sear or fry).

What was your prep, how long were they cured?  Did you slow smoke them afterward (before you made your pot o stuff)?

The Cen-Tex Smoker

Legume said:

I checked out a few recipes online for bacon ribs and most just seem to be 6-12 hour cure and then cook like ribs.   I was expecting to see cure for a week, soak some of the salt out and then slow smoke for a while and either eat after that, or freeze to be turbo'd later.  Most recipes had comments saying it was more ham-like than bacon, I would guess that's due to how they cooked them  vs how bacon is cooked (slow roast/smoke, no sear or fry).

What was your prep, how long were they cured?  Did you slow smoke them afterward (before you made your pot o stuff)?

we cured for a week with basically the ruhlman cure. don't know if they were smoked or not- they were in the cure when I left Houston.

caliking

@Legume - These tasted more like bacon than ham. Decided not to smoke them since a) there wasn't a lot of meat on these b) I didn't plan ahead

I have the recipe for the cure, which I will post later. 

blind99

You had me at "bacon ribs"

but cooking it it all up in a big pot of cabbage and potatoes? Brilliant. 

caliking

blind99 said:

You had me at "bacon ribs"

but cooking it it all up in a big pot of cabbage and potatoes? Brilliant. 

My Irish roots shining through

blind99

caliking said:

blind99 said:

You had me at "bacon ribs"

but cooking it it all up in a big pot of cabbage and potatoes? Brilliant. 

My Irish roots shining through

I can tell you're one of those southern Irishmen... 

caliking

@Legume - here's the cure for the bacon ribs, per notes provided by the charcuterer Andrew:
(Stated as %age of the meat)

Bacon
salt	2.20
Cure 1	0.25
(pink salt #1) sugar	2.20
maple syrup	4.00

-Cure for 1 week

Took it out of the vac bag, and rinsed the cure off. No need to soak or desalinate (for me at least). 

20stone

The Cen-Tex Smoker said:

we cured for a week with basically the ruhlman cure. don't know if they were smoked or not- they were in the cure when I left Houston.

I didn't see the cure, but it was Andrew's recipe that (IIRC) has less salt than Ruhlman.  We did have them in there for about 10 days.

I am glad they turned out.  I would have tried them myself (probably with less success), but I already have 30 lbs of belly in the cave

SciAggie

caliking said:

@Legume - here's the cure for the bacon ribs, per notes provided by the charcuterer Andrew:
(Stated as %age of the meat)

Bacon
salt	2.20
Cure 1	0.25
(pink salt #1) sugar	2.20
maple syrup	4.00

-Cure for 1 week

Took it out of the vac bag, and rinsed the cure off. No need to soak or desalinate (for me at least). 

What are the units? Grams or ounces? I'm assuming ounces.

20stone

SciAggie said:

caliking said:

@Legume - here's the cure for the bacon ribs, per notes provided by the charcuterer Andrew:
(Stated as %age of the meat)

Bacon
salt	2.20
Cure 1	0.25
(pink salt #1) sugar	2.20
maple syrup	4.00

-Cure for 1 week

Took it out of the vac bag, and rinsed the cure off. No need to soak or desalinate (for me at least). 

What are the units? Grams or ounces? I'm assuming ounces.

Percentages based on the weight of the meat

Eggcelsior

20stone said:

SciAggie said:

caliking said:

@Legume - here's the cure for the bacon ribs, per notes provided by the charcuterer Andrew:
(Stated as %age of the meat)

Bacon
salt	2.20
Cure 1	0.25
(pink salt #1) sugar	2.20
maple syrup	4.00

-Cure for 1 week

Took it out of the vac bag, and rinsed the cure off. No need to soak or desalinate (for me at least). 

What are the units? Grams or ounces? I'm assuming ounces.

Percentages based on the weight of the meat

Stupid doctors forcing us to use math. People said I wouldn't need Algebra after High School!!!!1!!1!!!

SciAggie

20stone said:

SciAggie said:

caliking said:

@Legume - here's the cure for the bacon ribs, per notes provided by the charcuterer Andrew:
(Stated as %age of the meat)

Bacon
salt	2.20
Cure 1	0.25
(pink salt #1) sugar	2.20
maple syrup	4.00

-Cure for 1 week

Took it out of the vac bag, and rinsed the cure off. No need to soak or desalinate (for me at least). 

What are the units? Grams or ounces? I'm assuming ounces.

Percentages based on the weight of the meat

Duh... I'm awake now...

Legume

someone told me I should post #aggiemath but I don't think that's fair

Eggcelsior

Legume said:

someone told me I should post #aggiemath but I don't think that's fair

The real 12th man is gonna get you. Seahawk fans will just stew in bitter silence.

Legume

Eggcelsior said:

Legume said:

someone told me I should post #aggiemath but I don't think that's fair

  Seahawk fans will just stew in bitter silence.

This, I'm ok with.

SciAggie

Legume said:

someone told me I should post #aggiemath but I don't think that's fair

I might need it.