The Secret BBQ Meat You Need to Know in 2024 – Bacon Ribs
RECIPE:
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0.00 – intro
0.51 – seasoning
1.37 – Napoleon Kettle Grill
1.53 – explaining the 4-2-10 methode
2.14 – firing up the Napoleon Kettle Grill
2.50 – smoke for 4 hours
3.30 – check bacon ribs
5.11 – the new favorite ribs
5.36 – resting
6.08 – wrap it up
6.18 – resting for 10 hours
6.39 – the end result
7.26 – taste tes
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KEYWORDS: BBQ,Barbecue,smoked,grilled,how to bbq,recipe,food,pitmasterx,meat church,how to bbq right,offset smoker,kamadojoe,napoleon grills,ceramic barbecue,pellet smoker,beef ribs,brisket,max the meatguy,chef cuso,chuds bbq,barbecue method,4 2 10 method,3 2 1 method,texas crutch,roel westra,mad bbq sciientist,The Secret BBQ Meat You Need to Know in 2024 – Bacon Ribs,bacon ribs,smoked ribs,barbecue ribs,pork,how to make bacon ribs,bacon ribs recipe,bbq
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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.
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!
How come there is almost no smoke ring?
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.
The bacon ribs we can get from the local Costco are much thinner and salty as hell
That is awesome
😅😅😅 eh eh eh gret job, dear Pitmasterx‼️ 🇮🇹🙋🏻♂️🍻
Volgens mij ben je zo stoned als een garnaal chef🎉
It's just the spare ribs with the belly still attached.
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. 👍
Take a shot everytime X says “freaking” you’ll be drunk as F* after 2 videos 😉
faux chambre … ice chest …igloo cooler
Good job Roel – they look amazing – Did you feed Jim? – lol – Cheeers!
Looks so Dam good
Morrisons ribs look delicious, sadly there will not be another…. Except this other ribcage!!! This week we will be using chili paste (again!)
Its Belly pork with ribs section and not bacon ribs, i often buy this
Roel what chu smokin on today? Purple Yella or that Juicy Fruit?
I normally buy the whole pork belly I could never get away with cooking such a small bit of meat like that
Pork belly on a stick!
Looks great, they are even better if you do a proper bacon cure first. Either way, good eatin.
Looks good MR Roel… nice reddish color on the meat.
Pitmaster X —-> The Bacon Rib Wizard
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.
Why remove the crackling?😢
Bacon rib, please give credit to leroy and lewis
Looks so good
What is the plant in the back ground
🍽️🍽️🍽️🍽️👍👍👍👍💯💯💯💯
Basically pork belly with rib bones in it right?
4/20 never been better… Love it… keep up the awesome grilling…
Wow that looks amazing 😛
Awesome!
Good day to all.
get it while you can at a reasonable price
Fema camps soon 🟡