Bacon and Ribs

[Tim McCann]

Been along time since I've posted. Been traveling allot. Been out of bacon for awhile, had one big piece left. Cured, washed and seasoned with Black pepper. Smoked over hickory. Also made some BB ribs, tucked them under the bacon to baste em. They call it JBO cut. About 3" thick! Ribs removed.



Ribs are under there.


Cooked at around 180*. Wanted to pull them at 160* but they ended up getting to 190*!

Resting



Ribs were fall apart good! Slaw and sweet tater.


Sliced up. That a foot high pile of bacon! About 16 lbs. worth!







Enjoy!

 

[Bob H.]

Welcome back Tim, nice plate and a great pile of bacon!

 

[Clint]

Whoa! I thought I had a lot when I grabbed a 3# pack of store brand (junk!) bacon the other day.

 

[Robert T]

That is an outstanding looking bunch of bacon. I've never tried home made bacon but wow, it sure looks good. Great job!

 

[Brian Dahl]

That pile of pork is a sight to behold! Nice work, Tim. I like the idea of bacon basting the ribs...

 

[Rich Dahl]

That had to be good, great idea Tim! Bacon looks excellent also.

 

[Cliff Bartlett]

Looks great Tim. That ought to last you for at least a week or two!

 

[Peter Gallagher]

Tim - for me, the coolest post in a long time - simply amazing. What a cut to do up! GREAT stuff - Go Hawks!

 

[Bill Schultz]

So cool! Well done my friend and Happy Easter to you and yours

 

[Dwain Pannell]

Nice meaty slab. We'll done sir!

 

[Morgan C.]

Nice post Tim...you should be in the bacon for a bit!! Yum!!