I Tried Making the Bacon Rib at Home
Вставка
- Опубліковано 26 чер 2023
- Get 15% off Porter Road here. porterroad.com/MADSCIENTISTBO...
------------------------------------------
More Mad Scientist BBQ:
Instagram • / madscientistbbq
Twitter • / madscientistbbq
Facebook • / madscientistbbq
Join my Patreon community here: / madscientistbbq
------------------------------------------
WAGYU Beef Tallow • amzn.to/3Ce9Uqj
PORK LARD • amzn.to/45Le8TP
------------------------------------------
MY FAVORITE THERMOMETER - Thermoworks affiliate links:
Thermapen ONE: www.thermoworks.com/thermapen...
Thermapen IR: www.thermoworks.com/Thermapen...
Thermapen Mk4: www.thermoworks.com/Thermapen...
Smoke X: www.thermoworks.com/smokex?tw...
Infrared thermometer: www.thermoworks.com/IR-Pro-75...
------------------------------------------
Affiliate links for my barbecue essentials:
Trimming knife: amzn.to/2W084ms
Slicing knife: amzn.to/2VYTwDO
Black Nitrile Gloves: amzn.to/2FFsBr2
Cotton Glove Liners: amzn.to/2VXWNU0
Spray bottle: amzn.to/2FGmum7
Disposable cutting boards: thebbqhq.com/products/kosmos-...
Heavy Duty Aluminum foil: amzn.to/3CcsUWc
------------------------------------------
Please email info@madscientistbbq.com for business inquiries.
Some clips filmed by Justin Zhou. Also filmed and edited by Erica Yoder.
Order your leather apron here: madscientistbbq.com/collectio...
Motion Graphics/Animation provided by Kaitlyn Kirk Design: kkirk.me
Some of these links are affiliate links. If you use them, I'll receive a commission and it will help me make more content like this for my channel. - Навчання та стиль
Get your own bacon ribs at Porter Road here! Click for 15% off! porterroad.com/MADSCIENTISTBONEINPORKBELLY
Sorry folks. They have sold out. Hopefully they will have more in stock soon. You might email them help@prbutcher.com or call 855-877-8202 and the customer service team can get you squared away.
Can you send that again?
@@MadScientistBBQ you mentioned that you'd leave the recipe for the rub in the description ( 5:27 ), but I can't find it.
Also, could you post the recipe for the brine?
Love the channel, love the content! I've learned so much. Please keep it up!
@@TexChopper @MadScientistBBQ good - I thought it was just me that couldn't find it.
Please post the recipe for the rub.
This is the most popular cut of pig in Denmark, we eat it for christmas, its called "Ribbensteg", which translates to Rib Roast
Lucky
Wow that’s super cool. Had no clue
@@MadScientistBBQ Its fantastic skin-on, scored, rubbed with salt and roasted until it puffs up like pork rinds :D
@@bastiat691that’s what I want to try next
@@MadScientistBBQ Looking forward to it man, do the scores in the same direction you want to slice the roast, and with a spacing of roughly 0.5cm if you can, only through the skin and into the fat, not so deep you cut into the meat, that's how you'll get the best results, do Denmark proud :D
If you want to add a Danish side try out "Brunede Kartofler", which is small new potatoes, boiled and then put in a pan with butter caramel sauce until it sticks to them. And maybe some pickled red cabbage on the side, get that sweet and sour thing going.
That looks amazing!! Want to give this a try! Really excited to see your full review of the TMG pit.
I wasn’t able to try this at LeRoy & Lewis because it was midweek but now I’m super excited that I am try it at home with this recipe and Porter Road. Thanks man
Great cook. Congrats on the new table. Thanks for the Collab with Brad and Joe. Cheers.
Hey man because of you I'm definitely a S&P( fresh cracked Pepper).. Rendezvous style guy myself.. it's nice to have two different style of ribs in one rack that I'm going to eat all by myself. Thanks for putting out the best BBQ content.
looks absolutely divine. i’ve got a whole rack currently brining and your video might have pushed m😮 anticipation even higher. great job!
Looked great! I have been doing both beef ribs and st louis pork ribs cut into individual bones (aka "Party Style") for my last 3 or 4 rib cooks. Whole racks are great, but my family loves the extra bark when they are cut up. The cook is way quicker and fat renders much easier/more quickly, so for me this method is a winner.
How long is the cook when cut up?
Thanks for making this video! I've been buying from Porter Road for years but I saw these bacon ribs for the first time a couple of days ago and bought them immediately. They are still on the way and I've been looking for a video to tell me what to expect. I'm psyched about trying this now.
I finally got to eat at Leroy and Lewis last week on a short trip to Austin. My god, the beef cheeks were so incredible. And the grind on that burger made it feel like the burger was biting back! Can’t wait to go on a weekend for the bacon rib, but I may make it myself before I fly back out to ATX.
That bacon rib at Leroy and Lewis is legendary. Something that I’ve never tasted as a BBQ item in my life. As is their beef cheeks. Some of the best BBQ I’ve ever had here in central TX.
And I’ll add, their brisket is also great. Same for their brisket burger and homemade sausage but that bacon rib and beef cheeks…..man. That’s is what i keep going back there for.
Is that an off menu item, because I don't see on their website?
@@user_01986 Thanks, I must have overlooked it.
L&L's Beef Cheeks are the best bite in BBQ.
i’m very hesitant to “rank” burgers, but theirs is easily the best i’ve ever had
I’ve watched a bunch of your videos but haven’t commented until now. This was among your best. Great work sir!
And ma’m! Great camera work, lighting, and editing!
Had me serious the whole video and then you had me crackn up at the end! Great videos my friend!
Video quality is amazing on this video buddy congratulations on the continuous improvement
I am in Cincy and am new to smoking and you are one of the channels I love to watch when I have the time. Keep up the great work. My little Pit Boss weeps every time i see your setup...lol
I watched the bacon ribs video. I've been Leroy and Lewis twice. This is the video I've been waiting for!
Great vid Alex lol! Thanks for introducing me to this cut of meat. Hog wings vid was informative also. Be safe my friend
Super cool video! Thank you for sharing! Cheers from Puerto Rico!
Love your channel! Keep up the good work 😊
Interesting idea. Thanks for sharing your experience!
Looks wonderful, Jeremy!
I'm not sure I've seen someone try it yet, but I'd be curious to see someone make the LeRoy & Lewis style bacon rib but using Mangalitsa pork. I could only imagine how buttery and delicious that would turn out...
I’ve never learned of so many ingredients I’ve never heard of them this video! Thank you!
Love this! My kids two favorite cuts I smoke now melded into one! Definitely trying it out!
Another Maverick thing you could try Jeremy, is if you have a pork loin roast, or a leg of pork roast, put it in either your offset, or pellet smoker for about 2 to 2.5 hours, before finishing it in the oven. I've found cherry wood usually works best, and you get a lovely, slightly sweet, smokey flavour. Be careful not to have it too high, or in there for too long, or you'll dry out your roast pork!!
Great video and have a happy 4th! 🎉
I was waiting for this!!!
Very cool video. Definite add to the BBQ bucket list.
Next level ! Delicious. Great video MS👍
Love your videos! Great info, thanks!!
Looks great man - love that glaze! I use Crown Peach in several of my glazes. And yes - something to be said with making your own rub recipe!
Brad better have hooked you up with a Chud Press!
I'm going to try this myself. Thanks for sharing.
Man I just ordered from them for the 4th last week, wish I'd waited now lol, I will probably order from them again though sometime this summer. We're doing a volcano cut beef shank as part of our 4th of july BBQ, as well as a costco brisket (porter roads didn't have any when we ordered), a porter roads tri tip, and one of their picanha as well cooked as steaks so that we can eat earlier as well while we wait on things to smoke. I also got a meat grinder so we're going to use all our trimmings to make beef sausages to smoke, and to not waste as much of our trimmings as possible.
Great video Jeremy 👍🏼 Thank you 👏🏼 I am interested in your rub and glaze, but I would rather use my Dad’s Seasonings product 👍🏼 I will probably try this 🤙🏼
Nice work, about time I see more Bacon Rib videos, keep up the good work! Where did you get the flat container with lid to hold the ribs & brine? Any links to buy?
Excellent as always!
Great video and I will probably try the bacon rib but I have to admit the very last line was my favorite and made me laugh!!
Looks super interesting. Might have to give these a try. Thanks!🍻
I'm glad you're showing both the pre-portioned cook and the whole rack
Also, have you ever tried sumac in your rubs? It's a game changer
Those look delicious! We need to try these out.
Awesome Job! Looked amazing!
Watching you pull that membrane off in one piece is the most satisfying thing I've experienced in months! 😂😂
Complex but well worth it in my opinion. As you say' simplify if it's your preference. I for one will be trying this as close as i can. With that being said I'm in the uk 🇬🇧 but will get as close as possible 😊 cheers 🥃
Awesome video as always, I'd prefer cooking them individually over the whole slab. To me it's easier to control the smoke/cook and cure stage. Now I gotta new cook that I need to try out!!!
Mine is on the way! I also ordered 10 packs of their oxtails too!
Because you were such a fan I also tried making it some time ago. I used a dry brine. Did the same as I would use if I would make bacon, and for me it was to salty. I think you need to guess the weight of the bones and subtract that from the weight of the meat to get the correct volume.
Great video. I tried this with regular spare ribs. Turned out pretty good. Only brined over night as they are much smaller.
Hey Jeremy great video! I can't wait to order some of those and cook them. One tip for reducing the overall salt profile - once you remove them from the brine, you should at least rinse them off, but even better would be letting them.soak in some fresh cold water for at least an hour or two. I cured a whole pork belly and made bacon and the first time I did it I did not soak it and the bacon was super salty - but still incredibly delicious! I've brined briskets as well to make corned beef which I then smoked to make pastrami, and I found that rinsing or soaking the briskets after brining is important there too. One last thing - mmmmmmmmm bacon ribs!!!
I have been making homemade bacon for a few months now, but this is the first I have ever heard of bacon ribs. Looks fantastic.
We need the rub recipe!These look amazing!
This is your finest masterpiece created. Mouth watering!
thats awesome! have you ever tried beef bacon? and if so i need the link to that lol. love the vids man. please keep it up!!!!
I love Ancho chilis. I use them in homemade hot sauces as well as rubs, chili and taco seasonings. I really only use just a little to get that slight raison sweetness but not so much that its the only flavor to take over.
I am a beginner but you are already my idle I have not done much mostly pork butts and so far came out fantastic hope to get a real smoker one day and try a brisket your the go to guy thanks for sharing your knowledge
Gotta give this one a try Jeremy! Gr8 cook!!!
With a wet brine… add a little baking soda (sodium bicarbonate).. some alkalinity enhances the maillard reaction which helps compensate for the added moisture
Definitely gonna have to try this out !
Is that a Chud table? I definitely have to try these bacon ribs, they look amazing!!
Man what a treat to have that belly intact!! I cured ribs once and they were very good just a different texture!! Beautiful ribs you have!!👍👍
Your Alex Jones impression, might be the best I’ve ever heard! That was an awesome vid bro! And I can’t wait to get back down to Austin to try some L&L.
Never heard of it but Porter Road here I come!!!
Them bacon ribs looked amazing but man, they looked rich. Gotta try this one day, thanks!
The UA-cam app freaked out and gave this a thumbs down. No way! This is great content. I just bought the ribs. Thanks for the discount!
You can test the saltiness before smoking by sacrificing a piece and frying it in a pan. If it's too salty, you can soak it cold water until it is as salty as you like.
I love that your channel is blowing up!
I did this about a month and a half ago. Had to butcher the cut myself, no one would sell it like that. Recommend curing whole, letting dry in the fridge overnight, smoke whole rack. Let cool, then slice and season and smoke. Then set in maple syrup wrapped overnight. Thank you for doing both pre cut and whole for the comparison.
The best way to do this is on a Masterbuilt Propane xl or similar type smoker. That way, you can get all the bacon ribs on top 2 shelves and then spatchcock a turkey for the bottom shelf and let all that bacon fat drip on the turkey all day.
Go big or go home!! 😎nice!
never seen that before but they sure looked good i will be trying that for sure thanks for doing that
11:24 -- Almost the same at my home. My mom would make fresh sourdough, then we'd lather some butter on top and broil it in the oven. Top it with honey. **chef kiss**
I’m so envious when you guys can pull off the entire membrane in one pull, on camera
Lmao, that impression at the end! This does look absolutely fantastic
It was necessary to explain the psychological operation of course
I was able to get the bacon ribs from a local butcher in Granite City, Illinois. They are not a heritage variety of pork, but the meat was deep in color and well marbled. They are in the brine as I write this and I'll be smoking them on Sunday. I plan on smoking them for 4 hours at 200 degrees, wrapping them with some glaze, and then cooking for another 2 hours or so at 250-275 degrees. I also reduced the salt in the brine since I'm not a big fan of overly salted meats, cured or otherwise. Hopefully they will turn out amazing...
At 5:30 you said you'd have a link for the spice rub ingredients in the description. Did you forget it? 🙂
Those look absolutely delicious! I wonder how this would do diced up in a chili? I might try that this fall.
i think you're supposed to rinse the ribs after curing them. lots of salt left in the water
Someone got a new Chud table! Love the look of the set!
When folks don't understand why L&L was included in the top 10 list of best BBQ in America....they are learning now. Leroy&Lewis is absolutely amazing. Can't wait to try these, ordered 2 racks from Porter Road.
Just curious, how much were they? They're not on the website anymore
@@frcShoryuken 75 bucks for a rack. A little pricey but rack of ribs and pork belly at heb costs about the same.
@@atx0025 hmm true. Plus with them being so rich, you prob don't have to make all of them at once. Thanks for the info!
Add pickling spices to the brine and give it a corned beef/pastrami vibe! It awesome!
Another great video!!! For the algorithms 🎉
I'm wondering.. take a full rack and after slicing it up, before serving, fry/sear the cut sides similar to a pan fry bacon slice. Add that extra element of 'ermagherd'! I may need to order a slab just to do this!
Saucy Pigeon Sauces has two bourbon sauces... I cant get enough of and they add great color to the ribs. I am salivating thinking of bacon ribs. Its blowing my mind.
I didn’t even know this was a possibility… bacon ribs! Who knew?!? I’m definitely trying this! Thanks for another awesome video!
I've been buying porter road pork almost exclusively since I tried it. It's incredible.
Kyle: they’re not fall off the bone…🤫
Kyle 2 seconds later: pulls bone right out of rib…😂😂😂
Dude I was so nervous. First time ever in front of a microphone and camera. I’ll do better if there is a next time. 😆😆😆
Perfect Alix Jones!!! Love it.
Thank you for doing this video. HEB doesn't have that cut. I now know where I can procure it.
I love that bacon rib thumbnail reminds of another crazy youtuber 🤣 I knew that wood block table looked familiar 😂
Yup. Thumbnail was a bit of an homage to brad
It all most midnight and now you got my mouth watering and hungry.
Evan Williams is still a really nice bourbon. Best whiskey, dollar for dollar on the shelf.
Can't wait to try this!
Maybe doing the whole rack, then cutting them, then adding more rub, giving them a sear in a pan, then adding glaze might be nice too.
oh damn saw your video today and i have to say it looks great. Would have loved to come straight to you and try the little mess. BBQ greetings from old Germany
I learned to make ribs 40 years ago while living in San Antonio, Texas. I think I'm pretty good at it, as does my wife. I watched this video and had to try the "bacon rib". I went to the Porter Road website and put my name on the wait list. Two weeks later I had my order from Porter Road. Two slabs of bone in pork belly arrived in a cardboard cooler. The slabs were still partially frozen. So far so good. On closer inspection of the slabs I was disappointed to see that the ribs (not the pork belly)were 80% fat, 10% bone, and 10% pork. There was just enough pork meat to hold the bones together. The pork belly itself had some thin strands of pork, not much different than the pork belly I use to make sausage. The weekend after delivery I gave it a shot anyway. I cooked one slab in my Weber Smokey Mountain at 225 degrees until the slab read 165. Then I wrapped and put it back on until 190 degrees. Then I sauced and finished for 30 minutes. They looked and felt done. Unfortunately, they tasted like they looked before being cooked. It was like eating pure pork fat. It was inedible. I was really disappointed. For $75 for a 4-5 pounds slab of ribs I expected better. The cryovac spare ribs (not baby back) I get from Costco have much more meat on them. I would be interested in knowing what other people who have purchased this product from Porter Road have received as to meat vs fat content.
Looks amazing!!!!
Great video! I learned a lot.
Ah, a fellow Kentuckian!
Great idea with the bacon + ribs.
Pro-Tip: If you're using hickory, especially if you're getting your own wood off your property or from your neighbor or something... use the hickory nuts too. My dad used to own a restaurant when I was a kid. He would send me out with a 5 gal bucket to pick up hickory nuts when they fell. Fill the bucket up with water and let them soak for a day or two. Then throw a few of those in the smoker with the wood. The steam that they give off... next level flavor.
Watching this as I use my Weber kettle with fire bricks to set up indirect heat. Have some baby backs on at 250
Any cooking meat with fire is something I approve of. Kettle, grill, smoker, etc.
Doing them right now laying flat in a WSM smoker direct heat a 250. Smoking it whole to 160, and finishing it tomorrow. Cutting it up and smoking individually
Got to try this out!
Great video and Porter Road is only a one-hour drive from my house in Kentucky or free shipping away!
I have never encountered that cut, but it makes all the sense in the world. I'll ask our butcher shop about it , looks great.
It makes all the sense in the world because that’s how pigs grow!
that cut is pretty normal here in Denmark and my girlfriend and me loves them. need to try your recipe. we can find them cut or as a roast.
Those look totally amazing
Those look scarily good and I've gotta try that