Bacon & Baby Backs

[Jim Lampe]

We recently joined Costco, then visited one about 25 minutes away the week before one just opened about ten days ago...
during that visit, I was happy leaving with a ten pound thick slab of pork belly at $2.86lb.
since then, it was cut in half with ½ getting the cold shoulder, the other ½ getting cured.
Sunday morning, it's time arrived.

smoked to 150ºF internal with a kettle temp averaging about 200ºF. It smoked for about 4-5 hours.

Apple and Hickory wood provided the smoke flavours.
not very much longer after this ▲ photo was taken, it was removed from the kettlesmoker and chilled.

After work yesterday (about 3pm), the frozen belly was removed to semi-thaw....
BabyBack ribs were then seasoned and tossed on the grill.

using the snake method of slow cooking, I added black cherry and apple woods to the snake for flavour.
the temp inside the kettle remained steady at 300ºF for the first 2 hours...
while that was smokin' & groovin'.... time to slice up Sundays bacon.

I set the thickness at 5mm

...and ended up with just a tad bit over 60 slices...

unfortunately, I only have 12 left to eet... the others went to friends and family.
no worries, I'll smoke more in ten days

 

[Jim Lampe]

Back to those ribs...after two hours on the 300ºF kettle, I decided to paper the ribs

removing the ribs to the now famous pink butcher paper, i double wrapped'em.

and placed them back on the Weber kettlesmoker for another hour and a ½.

time came to remove them.... and they were gooood!

sooo gooood, I forgot to photo the dinner plates.
Next time.
´ö` And until next time, thank you for stopping by! <('@')>

 

[Bob Correll]

I have bacon envy! Looks Excellent!
BB's are top notch too!
My question is, foil or BP, do you like one over the other for ribs?
now go stand in the corner for no plated pics

 

[Craig Alumbaugh]

I will have to say Jim that you nailed it on the ribs and bacon

 

[James N]

Fine lookin rib's & bacon Jim.

 

[Barb D]

Jim both cooks fantastic as always. I agree with Bob go stand in the corner, No Plated Pics after cooking those fantastic ribs!!!

 

[Rich Dahl]

Two great cooks Jim, I've got to try that rib recipe as soon as I can find the pink BP.

 

[Brian Dahl]

Ribs look great and your bacon is the bomb! Two thumbs up!!

 

[Robert McGee]

I have one comment - WOW!!!

Thanks for sharing with us, Jim!

Keep on smokin',
Dale53

 

[Robert-R]

Super! Great cook from a great cook on a grate cooker !!!

 

[Enrico Brandizzi]

Bacon color is amazing. I bet it tastes good too.
Baby back looks really yummy.

 

[Regina S]

Great as always Jim. Did you cure the bacon first in the refrigerator or did you just smoke it as is? I saw this at Costco also and want to try smoking one myself.

 

[Jim Lampe]

Thank you everyone!

Great as always Jim. Did you cure the bacon first in the refrigerator or did you just smoke it as is? I saw this at Costco also and want to try smoking one myself.

Regina, I did cure the belly then air-dried in the fridge for two days... I'll be smoking another 5# Thanksgiving Saturday or Sunday

 

[JimK]

You've left me speechless with these, Jim. (well, except for those words I just typed). Beautiful pork products!

 

[Robert T]

Excellent execution on the ribs and they look wonderful. And the bacon posts lately have me wanting to give it a go. Your bacon looks top notch!

 

[Rolf Jacobsen]

Jim as always, a great cook. I envy you the pork belly. No one around here carries it including our Costco.

 

[Regina S]

Thanks Jim!

 

[JeffG]

Jim

Whats the best way to clean drool off your keyboard?

 

[ChuckO]

Excellent Ribs and Bacon. I gotta get a belly and try this

 

[Bob H.]

Jim

Whats the best way to clean drool off your keyboard?

With the new Weber Wet/Dry Vac of course!