Are you a fan of bacon? Do you love the taste of ribs?
Why not combine the two and make your own delicious bacon ribs at home?
It may sound intimidating, but with the right guidance, curing bacon ribs can be a fun and rewarding experience.
In this article, we will guide you through the process of curing bacon ribs step-by-step, from selecting the right cut of meat to seasoning and smoking.
So, roll up your sleeves and get ready to impress your friends and family with your homemade bacon ribs!
How To Cure Bacon Ribs?
The first step in curing bacon ribs is to select the right cut of meat. It is important to choose a side of pork with less fat and more meat for a better yield of bacon ribs.
Once you have your pork side, it’s time to prepare the cure. Mix dry ingredients thoroughly, including sugar, spices, and any additional seasonings you desire. It is important to note that some recipes call for curing salt, but it can be avoided if you prefer to avoid certain chemicals.
Apply the rub onto both sides of the meat, pressing it in firmly. If you plan on smoking or cooking the ribs immediately, you can proceed to do so. However, if you want to allow the flavors to develop further, wrap the meat tightly in plastic wrap and refrigerate for 2 to 8 hours.
After the curing time has passed, apply about 2/3 of the cure onto the meaty side of the ribs and the remaining cure on the bone side. Place the ribs in sealable plastic bags and refrigerate meaty side down, bone side up. For spareribs, cure for 7-12 hours and for baby backs, cure for about 4-6 hours.
During the curing time, liquid may form in the bag. Halfway through the curing period, pick up the bag and rock it back and forth to redistribute the cure. Place it back in the refrigerator meaty side down and continue to cure.
When the curing time is over, remove the ribs from the bag and thoroughly rinse off the cure. Pat dry with paper towels and optionally return them to a clean bag for an additional 12-24 hours of rest in the refrigerator.
Selecting The Right Cut Of Meat
When selecting the right cut of meat for bacon ribs, it is important to choose a side of pork with less fat and more meat. Pork belly is the most common cut used for bacon, but it can be difficult to find with the skin on. If using pork belly, score the skin with a few lines to allow the cure to work easier.
If you prefer a meatier cut, you can use spare ribs or baby back ribs. However, it is important to note that beef ribs are not recommended for curing bacon.
It is also important to consider the size of the meat when selecting a cut. Measure the meat against double lock bags to determine how many bags you will need. Use a sharp knife to cut the meat into desired sizes of slabs.
By choosing the right cut of meat, you can ensure a better yield and flavor for your homemade bacon ribs.
Understanding The Curing Process
Curing is the process of preserving meat by using salt and other seasonings to draw out moisture and prevent bacterial growth. The curing process can take anywhere from a few hours to several weeks, depending on the size of the meat and the type of salt being used.
There are different methods for curing bacon ribs, but the most common technique involves applying a dry rub to the meat and refrigerating it for a period of time. During this time, the salt in the cure mixture will penetrate the meat and draw out moisture, resulting in a firmer texture and more concentrated flavor.
It is important to note that some recipes call for curing salt, also known as pink salt or Prague powder. This type of salt contains sodium nitrite, which helps to prevent bacterial growth and preserve the meat’s color. However, if you prefer to avoid chemicals in your food, you can skip the curing salt and rely on regular table salt instead.
Once the curing time is over, it is important to rinse off the cure thoroughly to remove any excess salt. You can then proceed to cook or smoke the bacon ribs according to your preferred method.
Preparing The Cure And Seasoning
To prepare the cure and seasoning for bacon ribs, you will need a 50/50 mixture of salt and sugar as the base. You can adjust the ratio of salt and sugar based on your preference, but keep in mind that a higher salt content can speed up the curing process.
Mix the salt and sugar together, along with any additional spices or seasonings you desire. Be creative and experiment with flavors like paprika, garlic powder, or cumin.
Once your dry ingredients are mixed, it’s time to apply the cure to the meat. Rub the mixture onto both sides of the ribs, making sure to press it in firmly. You can also add additional seasoning at this point, such as maple syrup or liquid smoke.
If you plan on smoking or cooking the ribs immediately, you can proceed to do so. However, if you want to allow the flavors to develop further, wrap the meat tightly in plastic wrap and refrigerate for a few hours.
After this initial curing period, apply another layer of the cure onto the meaty side of the ribs and the remaining cure on the bone side. Place the ribs in sealable plastic bags and refrigerate meaty side down, bone side up.
During the curing time, liquid may form in the bag. Halfway through the curing period, pick up the bag and rock it back and forth to redistribute the cure. Place it back in the refrigerator meaty side down and continue to cure.
When the curing time is over, remove the ribs from the bag and thoroughly rinse off the cure. Pat dry with paper towels and optionally return them to a clean bag for an additional period of rest in the refrigerator before smoking or cooking.
Applying The Cure To The Ribs
To apply the cure to the ribs, start by rubbing the dry mixture onto both sides of the meat, pressing it in firmly. Make sure to cover the entire surface of the meat evenly.
Next, apply about 2/3 of the cure onto the meaty side of the ribs and the remaining cure on the bone side. Place the ribs in sealable plastic bags and refrigerate meaty side down, bone side up.
During the curing time, it is important to check on the ribs and redistribute the cure halfway through. Pick up the bag and rock it back and forth to ensure that the cure is evenly distributed. Place it back in the refrigerator meaty side down and continue to cure.
After the curing time has passed, remove the ribs from the bag and thoroughly rinse off the cure. Pat dry with paper towels and optionally return them to a clean bag for an additional 12-24 hours of rest in the refrigerator.
Following these steps will result in delicious cured bacon ribs that are perfect for smoking or cooking. Remember to adjust curing times based on thickness and personal preference for saltiness.
Letting The Ribs Cure And Dry
After the ribs have been cured, it’s time to let them dry. Start by rinsing and washing the meat under running water to remove any excess salt and sugar. Place the meat in a 10L saucepan and fill it with water, changing the water every 20 minutes to ensure that all salt and sugar is removed.
Once the meat is washed, blot it dry with a clean tea towel or kitchen roll. Allow the meat to dry for a few hours, or use a fan to speed up the process. Next, use a thermometer sensor with the oven and set it to 120°C with fan assist. Set the thermometer to 67°C to cure and kill off any bacteria in the meat.
Start with air cooling and let the meat drain off any fat or juices that are coming from the meat. You can do this in two ways: stand it on a rack in a refrigerator or hang it on a hook in a cool, dark room. Once the meat has cooled, hand slice and square the ends of the cured meat for tasting purposes. Then, set a slicer to your desired thickness, between 2-3mm slices for a nice meaty experience or 4-5mm slices for a good thick bacon for breakfast.
Smoking The Ribs For Flavor
Smoking the cured bacon ribs is the next step in the process, and it is crucial to impart the right amount of flavor. The ideal temperature for smoking ribs is between 210°F to 225°F for 6 to 8 hours. It is recommended to use a mix of smoking woods such as pecan and cherry, but any smoking wood can work great.
Before smoking, remove the silver skin from the back of the ribs by sliding your fingers or a sharp knife underneath it, so you can get a hold of an edge and pull it off. Generously coat the ribs on both sides with a spice mixture, rubbing it into the pork. For added flavor, lay three strips of bacon across the top of the ribs while they’re smoking.
To ensure even cooking, flip the ribs every couple of hours, setting the bacon on top of the other rack of ribs or the grill when flipping. The ribs are done when the meat easily pulls away from the bone. To finish off the ribs, use the paint, fire, and flip method. This method sears the sauce onto the outside of the ribs without burning or drying them out.
Place the ribs on a medium-high grill, lightly paint BBQ sauce across the ribs using a grill brush. Once painted, flip the ribs over and paint the other side, cooking them for 2 to 3 minutes per side before flipping them over and repeating the process. Continue painting and flipping until each side has been painted three times.
Once done, take the ribs off the grill and let them rest for a few minutes before slicing them into ones or twos along the bone. Serve with some more Bacon Bourbon BBQ Sauce for a delicious meal that will leave your taste buds wanting more!
