Bacon ribs are pure meaty magic. They have the smoky, salty taste of bacon and the soft, fall-off-the-bone texture of pork ribs. But if you cure ribs in bacon before cooking them, they’ll taste even better.
Curing ribs into bacon at home may sound intimidating, but it’s actually pretty straightforward. With the right technique, you can make unbelievable homemade bacon ribs that will wow any BBQ lover.
When you read this article, I’ll show you how to cure and cook your own bacon ribs from beginning to end. Let’s get started!.
Step 1: Choose the Right Pork Ribs
To make bacon ribs, you should start with a rack of pork spare ribs or baby back ribs that are full of meat. Don’t buy ribs that have a lot of fat or thin spots on them; this can make the curing process uneven.
Look for racks that are around 2 pounds each for easy curing Costco or Sam’s Club are great places to find quality ribs in bulk.
Baby back ribs cure a bit faster than spare ribs due to their smaller size. Adjust cure times accordingly.
Step 2: Remove the Membrane
Before curing, you’ll want to remove the shiny membrane from the back of the ribs. This will allow the cure to penetrate better
Slide a knife under the membrane then grab and peel it off slowly. Use a paper towel to grip it if needed. Removing this membrane now makes the ribs easier to eat later.
Step 3: Make the Curing Rub
For this bacon rib recipe, we’ll use a basic dry rub cure:
- 1⁄2 cup kosher salt
- 1⁄4 cup brown sugar
- 1 tablespoon cracked black pepper
- 1 teaspoon pink curing salt
Thoroughly mix all ingredients together until well blended. This will make enough cure for 2-3 racks of ribs.
Note: Pink curing salt is a must for safety when making bacon ribs!
Step 4: Apply the Curing Rub
Place ribs meaty side up on a baking sheet. Generously coat all surfaces of the ribs with the dry cure, pressing to adhere.
Make sure cure gets into every nook and cranny. Really massage it in there. Refrigerate cured ribs uncovered for at least 2 hours.
For more flavor, you can cure in the fridge up to 12 hours before smoking.
Step 5: Rinse and Pat Dry
After curing, rinse ribs under cold water to remove any excess cure. Pat them completely dry with paper towels.
Allow the ribs to air dry for 15 minutes before the next step to develop a tacky exterior called the pellicle.
Step 6: Hot Smoke the Ribs
Fire up your smoker or grill to between 225°F to 250°F. Use a fruit wood like apple or cherry for milder smoke flavor.
Place ribs directly on the grill grates. Close the lid and smoke for 2-3 hours until ribs reach an internal temp of at least 145°F.
Flipping the racks halfway through ensures even smoking. Add more wood chunks as needed to maintain smoke.
Step 7: Finish on the Grill
After smoking for a few hours, the ribs are ready for final grill-finishing. This gives them that charred exterior.
Brush ribs with BBQ sauce, then place over direct heat. Grill for 2-3 minutes per side, flipping and glazing with more sauce until sticky.
Let ribs rest 5 minutes before slicing into individual ribs. Serve while hot!
Tips for Perfect Bacon Ribs Every Time
Follow these troubleshooting tips for the best homemade bacon ribs:
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Use pink curing salt for safety and proper curing.
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Rinse cure fully before smoking or ribs will be very salty.
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Smoke at 225°F – 250°F for best flavor and texture.
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Use a meat thermometer to ensure ribs reach safe temp.
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Finish on the grill with BBQ sauce for caramelized char.
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Let ribs rest before cutting for juicier meat.
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Refrigerate leftovers within 2 hours. Reheat gently to serve again.
Get Creative with Different Bacon Rib Recipes
The basic bacon rib technique above can be tweaked with different flavors. Try these ideas:
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Apple Pie Bacon Ribs: Add 1 tsp cinnamon and 1⁄4 cup brown sugar to cure. Smoke with apple wood. Brush with warmed apple butter to finish instead of BBQ sauce.
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Spicy Sriracha Bacon Ribs: Add 1 tsp red pepper flakes and 1 tsp garlic powder to cure. Glaze ribs with sriracha sauce.
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BBQ Maple Bacon Ribs: Add 2 tbsp maple syrup to cure. Smoke with maple wood. Finish with maple bourbon BBQ sauce.
Don’t be afraid to experiment with different sugars, spices, woods, and finishing sauces. The options for custom bacon rib flavors are endless!
Storage and Leftovers
Freshly-smoked bacon ribs will keep refrigerated for 4-5 days. Freeze cured, unsmoked ribs in airtight bags for up to 2 months. Thaw in the fridge before smoking.
Refrigerate leftovers within 2 hours of cooking. Reheat gently in a 300°F oven or on the grill wrapped in foil to serve again.
Make Your Own Bacon Ribs at Home!
Now you’ve got all the inside tips for turning basic pork ribs into smoky, mouthwatering bacon ribs right at home.
Curing and smoking ribs may take some time, but it’s a fun project for any BBQ nut. The incredible depth of flavor you get is so worth the effort.
There are few single ingredients that are so universally adored as bacon. And the only thing better than bacon is homemade bacon.
Curing your own bacon, at least once, is a great experience for any meat enthusiast. It takes a while (compared to running to the store and buying some), but the end result is well worth it because you feel like you’ve accomplished something and got something tasty in return. Furthermore, it lets you decide what goes into the bacon, how good the pork is, and of course, the flavoring and smoke level. Not only that, but you can make the slices as thick or thin as you want.
There are a few things you’ll need to make your own bacon. Firstly, curing salt (aka Prague powder) which can be bought at better grocery and specialty food stores or ordered online. Second, you’ll need a smoker of some kind (because obviously that’s how you get the smoke flavor!). A pellet grill is perfect for this task because it’s fabulously easy to use, and will only take a couple of hours. I prefer fruit woods like Apple or Cherry to pair with pork, but of course you can go for something stronger like Hickory. Finally, you may want to consider investing in a great quality thermometer. I use and recommend the Thermapen, and also used a Dot to monitor the temp of the smoker.
This recipe serves as the core foundation for a bunch of different types and flavors you can try. All you need to do is adjust some of the ingredients and experiment with additions. You can make your own signature bacon with brown sugar, molasses, garlic, bourbon, different types of wood, and a lot of other things. Let’s be honest: it’s going to be a really tasty process of trial and error.
It goes without saying that once you have all that bacon, you can use it to make magical meals like these:
Bacon cured pork ribs
What to do with cured bacon ribs?
These slowly cooked and glazed cured bacon ribs are coated with a delicious and simple apricot jam and dijon mustard glaze, they are stupidly simple to make and taste incredible. If your butcher has not removed the membrane from the bottom of the ribs, remove it.
What is the treatment for pain in the ribs?
Rib pain could be due to an inflammatory condition; anti-inflammatory medication and analgesics can bring down the pain. Home remedies include applying a cold compress on the area of pain.
How do you cook bacon ribs in a tin?
Pour the boiling water into a 30cm (12″) x 25cm (10″) roasting tin. Stir the treacle and the mustard into the boiling water until the treacle dissolves. Add the thyme, bay leaf, peppercorns and onion, then add the bacon ribs, cover with foil and transfer to the oven at 150°C or 300°F and cook gently for 2 hours.
Can you cook bacon ribs in a slow cooker?
To cook bacon ribs in a 3.5L, take the racks and cut them so that you fit chunks into the slow cooker. You will more than likely end up with 4 or 5 pieces of bacon ribs. Presoak the ribs in cold water for at least 3 hours if you don’t like your ribs too salty. Pour away the soaking water before placing the rib pieces into the slow cooker.