I Recreated the Legendary LeRoy & Lewis Bacon Ribs at Home (Made Simple!)

Byamazingfoodstv


The legendary LeRoy & Lewis Bacon Ribs: Pork meets bacon in one smokey, outrageous bite. But every ‘easy’ at-home recipe I tried was a disaster. So I rebuilt the process from scratch. 🙏 to Dalstrong for sponsoring today’s video! Get 10% off your order here— (no code needed)

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Chapters
00:00 – Bacon without the problems
01:40 – Simple & Effective Bacon Cure That Actually Works
05:14 – Bacon too salty? Don’t skip this step
09:12 – Dalstrong Ad
10:07 – 4 Step Smoke Game plan (big green egg secrets for better smoke)
17:15 – Finishes Touches With BIG Result
23:29 – How To Make Bar-A-BBQ rib glaze
24:52 – Results & Taste Test

#biggreenegg #bbq #bacon
@BigGreenEggHQ

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29 Comments

  1. Great Stuff! Thank You! This is an absolutely perfect recipe for my lil Cookshack…And I have a spare, St Louis Spares rack in the freezer that will be getting cured in the new year…The fridge is full of Marmalade Ham and Black Treacle Bacon.

    A good few years back now another BBQ Guy over here in the UK and I were unbeknown to each other curing, cold smoking and hot smoking some Bacon Burnt Ends, literally down to the day!!!

  2. You have great timing on the release of this video. I just rinsed the brine off 2 racks of ribs with the belly on. Offset smoke tomorrow for first stage. Will repeat your rub & glaze. Can’t wait to try the results !!

  3. I started rewatching you, but I am still don't like that you made fun of Chud's BBQ for having his dog as the official taste test at the end of his videos. You never mentioned the channel, but we all knew who you were talking about. You realize Bradley Robinson is very close to Leroy & Lewis and worked for them for many years? I am just saying, I think you owe him an apology. Your statement back then put your channel from a rising B tier to a D+ tier for me. I keep trying to overlook how your channel is an advertisement for the Green Big egg.

  5. Thank you for the video but people need to know that this recipe should absolutely NOT just be duplicated or copied using the same amounts of curing salt and salt that you used in your recipe. When doing a wet equilibrium cure, the weight of the meat and the water combined (minus the bone weight) need to be taken into consideration to add the correct amounts of curing salt and regular salt. Curing salt should be added at a very specific percentage of that weight, 0.25%, and should never just be estimated. It is extremely toxic and dangerous to consume too much of this. If you add too little, you run the risk of bacteria getting out of hand and making you sick when you eat the meat. Adding regular salt should also be done as a percentage of total weight, usually 1.85% to 2.25%. Adding too little again adds the risk of spoilage from bacteria and adding too much will give you an unpalatable ending product, i.e., way too salty. An accurate scale is a must have tool when you are curing meat.

  7. You mentioned that you still need the water bath after an equilibrium cure . . . but you didn't do an equilibrium cure. An equilibrium cure is when you just do a dry rub with all of your salt and seasonings, then let the meat cure. There is no extra liquid involved, and yes you can dial in your exact salinity.

  20. appreciate the video , but cure recipe should be based on weight , someone could take that recipe and actually be adding way too much cure salt to their meat which could be dangerous , maybe i missed if you mentioned that

  24. Great topic. Haven’t tried bacon ribs yet. Last nights supper menu for a bunch of guests was beef chuck Dino ribs & St Louie pork ribs. Very hard to beat the beef ribs. James you have definitely taking my smoking BBQ to levels that I didn’t think was possible. I am grateful and will give the pork ribs a try. Let’s go Buffalo. See you at the JETS JETS JETS game?

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