BABY BACON BACKS

BABY BACON BACKS

  • PREP TIME:
    20 MINS (PLUS 24-HR BRINE)

  • COOK TIME:
    4–6 HRS

  • SERVINGS:
    2–4

Mustang

Mustang

$12.00
Regular price

GO GET IT

  • 1 rack pork back ribs
  • 3/4 cup coarse kosher salt
  • 3/4 cup honey (or hot honey)
  • 6 cups boiled water
  • 1 1/2 tsp pink curing salt (prague powder #1)
  • 8 cloves
  • 3 bay leaves
  • cracked black pepper
  • unsalted butter
  • brown sugar or maple syrup
  • Bobby H Mustang BBQ Sauce

A smoker

When most people see a rack of ribs, they just see ribs. Bobby H sees possibility. He sees the ribs inside the ribs—the meat yearning to be revealed. He sees transformation through flame and smoke and honey and thick-cut bacon and Mustang BBQ sauce and thick-cut bacon. P.S. Thick-cut bacon.

GET TO IT

Preheat smoker to 250°F

Prep brine: Add salt, honey, pink salt, cloves and bay leaves to boiling water. Stir until fully dissolved and cool to room temperature. 

Prep ribs: Cut away the membrane then drown the whole rack in the brine. Refrigerate 24 hours.

Smoke: Remove rack from brine and rinse it good. Rinse it real good. Pat dry with paper towels. Season with pepper to taste. Smoke at 250°F for 3–4 hours until an internal temperature of 170°F.

Wrap: Seal the ribs in heavy-duty tinfoil with a few pads of unsalted butter and 2 tablespoons of brown sugar or maple syrup. Return to smoke for 60–90 minutes until an internal temperature of 200°F–205°F.

Set: Open the foil, flip the ribs meat-side up, and smoke for 10 more minutes to get that tacky bark.

Rest: Loosely rewrap the ribs and let rest for 30 minutes before slicing. Sing a lullaby. Seriously, do it.

Sauce: Toss, baste, or dip in Bobby H Mustang BBQ Sauce and serve.