They said this giant BACON RIB was the BEST bite of pork, so I tried it!

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28 июн 2023

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Комментарии : 143

@SmokeTrailsBBQ 11 месяцев назад

Get Sure Shot Sid's amazing rubs today using the following links: Get it on Amazon here: bit.ly/3ZiGXD0 Website: bit.ly/3ZeYEnc Sure Shot Sid's Facebook: bit.ly/3YXK2c4

@danbrown1888 11 месяцев назад

My butcher punched me in the face when I sent him a video of how to do it

@SmokeTrailsBBQ 11 месяцев назад

Butchers gotta evolve to the trends haha

@chris_favreau 11 месяцев назад

😂

@sideyardbarbecue3214 11 месяцев назад

😂 my butcher gives me a look when I ask for a spatchcock chicken. I can only imagine if I gave him a video to watch.

@gd3design63 4 месяца назад

🤣🤣🤣

@millertymehomechef7909 2 месяца назад

😂😂😂

@BigAlsBBQ 11 месяцев назад

Fantastic videos & thank you for the shout out. The reason I pre-cut them was so that I got great bark all round the rib, also you then don’t have all the stress finding the ribs & it falling apart when you are trying to cut it. Cheers Al

@TdSharp 11 месяцев назад

13:30 is my ultimate goal in bbq. If i get that reaction from someone, i know ive acheived greatness!

@SmokeTrailsBBQ 11 месяцев назад

Haha yea it was pretty next level.

@mattvangampler7508 11 месяцев назад

The reaction to the first bite says it all! Great video as always!!

@elsanto8879 11 месяцев назад

You put in work for this one! Outstanding my man!

@SmokeTrailsBBQ 11 месяцев назад

Thanks!

@jorge11b 11 месяцев назад

Awesome video. I’m new in smoking BBQ and been following all your instructions, my family loves it. Thank You 🙏

@tunleys_bbq7196 11 месяцев назад

Man I have been watching you for about a month and you kill it!!!! Appreciate the work you do and hours you put in!

@SmokeTrailsBBQ 11 месяцев назад

Thanks man! I appreciate it!

@lobsterbisque7567 11 месяцев назад

Awesome Video, Steve! I loves Your reaction after taking Your first bite! Keep up the amazing experiments!

@waltzb7548 11 месяцев назад

Wow! So much to do, so little time! Thanks again and cheers!

@chriserickson1972 11 месяцев назад

That looks AMAZING!!! I've never heard of this cut of meat and it appears to be a winner!

@SmokeTrailsBBQ 11 месяцев назад

It is in fact, delicious AF

@MrSkybeau 11 месяцев назад

That looked bloody beautiful 🤤🤤Nice work, mate 👍

@jftremblay 11 месяцев назад

Wow look amazing need to find that cut

@Rohaldos 10 месяцев назад

It looks amazing

@Huntandfish78 8 месяцев назад

Loving all you vids, totally going to give this recipe ago. Would love to know how to to make sous vide holding chest.

@jayoh13 11 месяцев назад

Thanks!

@SmokeTrailsBBQ 11 месяцев назад

Thank you!

@TheMatthewcota 11 месяцев назад

Wow! I need to try that.

@SmokeTrailsBBQ 11 месяцев назад

It's good!

@morenoanglers9800 11 месяцев назад

Another great video! Mad Scientists did both style of single or whole cut smoked.

@MAKEITSF 11 месяцев назад

I would definitely consider cutting them into individual ribs from the start for more bark formation and fat rendering. Love the video though! Thanks for sharing.

@SmokeTrailsBBQ 11 месяцев назад

I could try it. Problem is every time I've smoked whole meat in peices (short ribs, pork belly, pork ribs etc) I find it dries it out more and it's too salty because of all the surface area. I like the results more when the whole muscle is cooked then sliced at the end. Just my preference. This could be a good cut for smoking individually though.

@dwjr8282 11 месяцев назад

I would definitely leave it whole. With all that fat the inside will melt. I might try glazing it fast over charcoal for crisp but the smoke glaze would be true to BBQ.

@keithtrosen7954 11 месяцев назад

I have been shopping Porter road and also watched mad scientist and have determined $65 will be well spent. I think I am going to do half single ribs and do the other half like you did. Amazing once again. Keep up the great videos. I have learned a lot.

@SmokeTrailsBBQ 11 месяцев назад

Thanks! Good luck on your bacon ribs!

@caseyjohnson-ni9jq 11 месяцев назад

Those look phenomenal! Great job on the bacon rib. I recently watched a video by Mad Scientist BBQ were he smoked the rib as a whole and as individual ribs. I think I would try the individual method first time out, there was certainly a lot of bark on the individual ribs. Keep up the great work.

@SmokeTrailsBBQ 11 месяцев назад

Thanks!

@Decko737 11 месяцев назад

Cant wait to see you, ol Chudley, and Evan bbq'in together. Looking foreward to the bbq knowledge!

@SmokeTrailsBBQ 11 месяцев назад

Maybe one day!

@aaasports9898 11 месяцев назад

You’re the man. Go Canada!

@m9hrdad 11 месяцев назад

That looks like a piece of heaven! Way to go! You've been releasing some very cool content. Out of curiosity do you have the model number for your Cvap proofer?

@SmokeTrailsBBQ 11 месяцев назад

Thanks! CAC509GR

@toddschultz7477 11 месяцев назад

Good stuff

@SmokeTrailsBBQ 11 месяцев назад

Thanks!

@motuknight5569 11 месяцев назад

Looks amazing!! I actually inserted my own cardiac stents out of necessity while watching the video!

@swankmode 11 месяцев назад

Dang dude. Just... dang. You just keep getting better at this stuff. Respect from Texas.

@papascruffy 11 месяцев назад

I just purchased one of these two days ago, almost 14 lbs, can't wait to get it done. Looks great, they called it bone in belly rib.

@Cwrigh25 11 месяцев назад

I love how you shout out other BBQ tubers.

@Rossco84 11 месяцев назад

Great Video! Looks amazing for sure. Is the benefit to leaving the belly on the rib to protect the the belly during the cooking process? Or could you achieve a similar result by cooking just the belly in this method? Asking mostly because it’s easier to find the belly already separated from the ribs.

@Mr_Jumbles 11 месяцев назад

Alright now how will Steve figure out how to improve this 10+ different ways? 😏

@SmokeTrailsBBQ 11 месяцев назад

1. Bacon rib still attached to entire pig 2. Msg 3. Fry in pan after smoking to get real bacon flavor 4. Double bacon rib with baby backs, loin and other side of rib Cage still attached 5. Sous vide 6. Use iberico pork 7. Do a beef bacon rib 8. Inject jalapeño cheese sauce into bacon rib 9. Brine it in truffle oil 10. Use meat glue to glue meat and ribs from multiple pigs together to make a 100 foot long bacon rib

@Mr_Jumbles 11 месяцев назад

@@SmokeTrailsBBQ you're nuts. Love you Steve. 🤣 Here's an 11th then. You heard of the water method for cooking bacon in a pan? Ethan Chlebowski has a super indepth scientific video (most of his are) about the process, def worth a watch just for the fun of trying it for your own personal life cooking experiments. 😉

@robertjason6885 9 месяцев назад

I’m Dying here I tell you, DYING!!!! Stop!!! Congrats on a great cook. Nice you give Chud and Leroy & Lewis major props. The BBQ community has some real menches… Aaron Franklin, Harry Soo, too many to name…. You are doing well sir.

@michaelstewart9366 11 месяцев назад

Looks so freaking good. I think cutting them first is the way to go. I wanna try this but I have to find that cut of meat first.

@SmokeTrailsBBQ 11 месяцев назад

It was GOOD

@Lettuce-and-Tomatoes 11 месяцев назад

You’ve done a lot of experiments on smoking brisket on this channel and it’s difficult to keep up with them all. What are your top 3 to 5 techniques that you would currently recommend to someone who wanted to experiment with combining several of your favorite methods for the best results? Your stem injection is definitely something that I’m going to try. You might even want to post a list of your current favorites in the description box and update it as you come up with new ideas that work better that some of the older ones. It would definitely help people like me with information overload to know where to start.

@SmokeTrailsBBQ 11 месяцев назад

My favorite right now are steam injection, boiling water in the firebox, wet brining the brisket.

@Lettuce-and-Tomatoes 11 месяцев назад

@@SmokeTrailsBBQ Thank you for the quick response!!!

@jny78 11 месяцев назад

That looks juicy!

@michaelwood6353 8 месяцев назад

Damn that looks absolutely delicious!!! OMG!!!

@wong82 11 месяцев назад

Awesome video, can you link to the holding chest video?

@SmokeTrailsBBQ 11 месяцев назад

ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE--6ocRbEU7io.html

@zudosmg 11 месяцев назад

I've been obsessed with Pork Belly for the last 2 years and love smoking it. Cheap af and tastes amazing. I will definitely be hunting down a cut of this meat.

@SmokeTrailsBBQ 11 месяцев назад

Its definitely a love song to pork belly lovers

@duanehenicke6602 11 месяцев назад

Back in the day when i was killing 60 + wild hogs from my corn fields. (Imagine heritage hogs) Never trimmed anything off the ribs. They were very fatty, and didn't take many to fill you up. I'm old and lazier now. Let the younger crowd do the killing for me now. I doubt any of them would have a clue how to process a hog. They just want the pictures for social media. Getting very close to harvest. Should be some butterballs out there. Might have to sharpen my knife and knock the dust off the ole saw 🤔 Nah, it's easier to drive to town and buy the cut i want....

@discooby1 11 месяцев назад

cant find your diy temp holder(sous vide?) on your channel... could you please provide the episode name or link? thanks

@derekreed8366 11 месяцев назад

Glad you went for the middle and not the tip. Didn't want to unsubscribe. LOL. Great video BBQ brother.

@SmokeTrailsBBQ 11 месяцев назад

Yea no way, I save that stuff for my only fans account.

@mr.marcod.9809 2 месяца назад

First off. Those look amazing. I do have a question. You said .23% curing salt ended up being 15 grams. I get that. But then you said 1.25% for kosher salt and brown sugar as well and those yielded 73 and 88 grams. Was that a misstep? My calculations aren’t adding up. Was it 6.25% and 7.25%. I’m going to try to make these next week. Thanks brother!! Just trying to get the recipe right

@SmokeTrailsBBQ 2 месяца назад

Go by the percentages by weight. Should work out to 3% total rub by weight with .25% cure

@astrang15158 11 месяцев назад

Where did you source this rack? I've only been able to find this cut from Porter Road and the cut is smaller.

@timvibes 11 месяцев назад

When you put the big slices in the smoker for 2 hours, did you temp the meat? I'm concerned if 2 hours would dry the meat. Thanks.

@SmokeTrailsBBQ 11 месяцев назад

It didn't noticeably dry out the meat.

@kyleschepper1165 11 месяцев назад

You’re beards gonna smell amazing for weeks! 😂😂😂

@jimshackelford_icu812 10 месяцев назад

Vevor has some nice food warmers right now. Between $300 and 375. I have one it work fantastic

@TheBBQKEEPER 11 месяцев назад

Could you please add a link for the Sous-vide holding chest tutorial video?

@Jeffdoeswhat 11 месяцев назад

Bacon rib for the win.

@SmokeTrailsBBQ 11 месяцев назад

yup!

@Food-Fire-and-Featherboards 11 месяцев назад

Regarding your comment on helping with a holding technique. Any advice on using an electric smoker with its water pan? Cheers!

@SmokeTrailsBBQ 11 месяцев назад

Set it to 150 with a remote probe in a pan of water in the middle rack. If the water holds at 150 you are good to go. If not, adjust the set temp up or down until you get a steady 150

@Food-Fire-and-Featherboards 11 месяцев назад

@@SmokeTrailsBBQ Never thought to monitor the water temp instead of the air temp. Excellent idea! Thanks - cheers!

@SmokeTrailsBBQ 11 месяцев назад

@Food-Fire-and-Featherboards the water temp is a better proxy for the meat holding temp

@gregschell7312 10 месяцев назад

Please help with the 'warming temperature' ideas. Thanks.

@moisesmoises3276 3 месяца назад

This is definitely not a fail

@roscocsa 11 месяцев назад

Don’t you love when you make something and start giggling? That feeling of Oh I just created a problem. I’d say, Identifying as a “Southern American” That this needs to be served along some eggs, biscuits and gravy, and some stewed apples. Big thick tomato slices on the side. Followed IMMEDIATELY by a visit to a cardiologist for a stent cleaning.

@CJ-dm8wt 27 дней назад

Do you have all the instructions for this you can share

@Zaral7 11 месяцев назад

I was hoping you were going to do some collabs with Chud while you were down there. You gotta go back!

@SmokeTrailsBBQ 11 месяцев назад

Maybe one day!

@andrewguerra5421 11 месяцев назад

Do you have a video on heating at 150 for another day that it really helps with the taste.

@troyv8302 11 месяцев назад

Those look fantastic but I thin k I would have to cut them before smoking because I would destroy them trying to cut the full rack cooked whole. Nice video!

@SmokeTrailsBBQ 11 месяцев назад

Either method they are gunna be good!

@henry3435 11 месяцев назад

Good stuff as always! #smokethealgorithm

@henry3435 11 месяцев назад

also, how long have you had the cvap?! Extremely cool.

@rickleeo970 11 месяцев назад

oh my aching coronary arteries

@illiniwood 11 месяцев назад

You should be saying that every time you eat a pizza. Its the high carb diet that causes high cholesterol, not meat fats.

@jorge11b 11 месяцев назад

I cant find the tutorial to create the Sous vide holding chest.

@slideoff1 11 месяцев назад

I almost ate the screen on this one!

@jipillow1 11 месяцев назад

I want to try this but i cant find this cut anywhere

@illiniwood 11 месяцев назад

Since this cut doesn't really exist, the only way you're gonna get this is to have a conversation with a genuine butcher. Hint: most all grocery stores no longer employ an actual butcher. You'll need to visit a butchers market to find one.

@SmokeTrailsBBQ 11 месяцев назад

There's a butcher in my town who does custom requests. I just wrote down what I wanted and linked that leroy and lewis video and he got me about 80% of the way there. Then I finished trimming it myself.

@CoolJay77 11 месяцев назад

Decadent, such as you put it! It looks amazing. I might compromise and cut in two bone pieces. I'd cured and smoked pork belly, before but this takes to another level.

@SmokeTrailsBBQ 11 месяцев назад

Good strategy! Would make it easier to maneuver on the cooker too.

@scottwright2895 11 месяцев назад

@smoketrails bbq is this basically a St Louis rib cut but with the skin on ?

@SmokeTrailsBBQ 11 месяцев назад

With the belly on. Skin off

@scottwright2895 11 месяцев назад

@@SmokeTrailsBBQ thanks it looks absolutely beautiful, but I would imagine very rich . I’m going to do it but without the ribs and just the belly as then I can get a more uniform and smaller portion control . Love your work by the way , I’ve found you to be the most informative guy on YT regarding American BBQ and you have a similar approach to myself on things so I really relate to it .

@jonbuettner270 11 месяцев назад

Could you just do spare ribs like that without the pork belly attached?

@Keasbeysknight 11 месяцев назад

Charity reply!

@jonbuettner270 10 месяцев назад

I am attempting to do this but with just St. Louis spare ribs. I adjusted for weight. I am starting to question if I should do 10 days though. What are your thoughts?

@SmokeTrailsBBQ 10 месяцев назад

If it's just ribs you could shorten it

@jonbuettner270 10 месяцев назад

@@SmokeTrailsBBQ I think I am going to go to 7 days. Fingers crossed

@rockthehouse2211 11 месяцев назад

Have you thought about doing this with the pork belly skin still on? Should be good with the crispy skin to go with all that very soft tender meat.

@user-lx4eo4vl4i 11 месяцев назад

sous vide before then smoke or smoke then sous vide is the way to go.

@ricsgarden7394 11 месяцев назад

Smoke Trails BBQ I doubt you will see this however since you keep trying to find Franklins method and say its extra salty. I saw a competetion cook with Harry Soo on Mad Scientist BBQ channel and he injected all kinds of phosphates and other things that he listed. Harry said the brisket was too salty to eat but have you tried injecting this stuff and using all the other Franklin methods and spices. Please try it.

@SmokeTrailsBBQ 11 месяцев назад

I use phosphates for competition cooks. It doesn't add salt but helps with moisture retention. I've also tried injecting with broth, salt etc. Tge key is to keep tge salt % of the injection very low. Around .5%

@thomascee 11 месяцев назад

Ahhhhh bummer on the nitrites. I don’t do nitrites. I do my own meat to get away from that stuff. Will for sure try it, but hopefully just salt and seasoning does the trick.

@henryverniz7852 11 месяцев назад

Steve, how does it compare to bacon burnt ends?

@SmokeTrailsBBQ 11 месяцев назад

Pork belly burnt ends? Very similar. It's like a pork belly burnt end attached to a spare rib

@henryverniz7852 11 месяцев назад

@@SmokeTrailsBBQ Nice! I mentioned bacon burnt end because I saw Malcolm from How To BBQ Right do a bacon burnt end aside from pork belly burnt end. Maybe you can try do experiment on it too sometime. 😀

@SmokeTrailsBBQ 8 месяцев назад

______RECOMMENDED BRISKET RUB________ Try Smoke Trails BBQ Brisket Rub on your next brisket! You can get it here: www.amazon.com/dp/B0CBY1DB1F

@sms9106 11 месяцев назад

Carnivore Heaven

@boss-fw6tr 11 месяцев назад

Would have liked to see this with steam injected.

@SmokeTrailsBBQ 11 месяцев назад

That would be cool!

@jonbuettner270 11 месяцев назад

Ribs are a pain to slice.

@NorthernThaiGardenGuy 11 месяцев назад

I saw Jeremy's, but it pales in comparison. I did find it funny that you both did the same cook. Guess great minds things alike!

@papad9067 11 месяцев назад

What can one expect to pay for a Bacon rib the size you demo?

@SmokeTrailsBBQ 11 месяцев назад

In canada I paid around $150 for the slab.

@papad9067 11 месяцев назад

@SmokeTrailsBBQ thank you. What is the brine receipt, and for how long? Also, can they be frozen 1st or better not to? I have to order them online. I also watch Jeremy as you suggested. I watch you channel and I'm learning a lot. Thank you!

@SmokeTrailsBBQ 11 месяцев назад

@papad9067 the recipe is in the vid. I would brine for 7 to 10 days

@papad9067 11 месяцев назад

@@SmokeTrailsBBQ Thank you!

@BROADCASTBBQ 11 месяцев назад

Can you share the link for your sous vide warming chest

@reyhernanandez5640 11 месяцев назад

Or u can just order bone in pork belly from PORTER ROAD

@SmokeTrailsBBQ 11 месяцев назад

I live in Canada, don't think they ship here.

@m9hrdad 11 месяцев назад

Where in Canada? I'm in the GTA and would love to grab the bacon rib cut from a local butcher

@RedPede 11 месяцев назад

Looks amazing.. unfortunately it's overhyped by RU-vid (shocker) and they are just ok and a shit ton of work for just ok

@f5garage401 11 месяцев назад

Bbq crack

@Keasbeysknight 11 месяцев назад

You guys are gonna put this cut on butchers who want to make moneys radar!

@SmokeTrailsBBQ 11 месяцев назад

Well I paid over $100 for the slab so yep. You are correct

@Keasbeysknight 11 месяцев назад

@@SmokeTrailsBBQ oooof! Let me leave an extra comment to help reduce the sting!

@jamesbrandon8520 11 месяцев назад

I bought a lamb breast a couple of weeks ago and I think it’s the same cut, real thick and fatty, smoked it to 165 degrees then rapped it in foil and cooked it to tender. It was melt in your mouth tender and extra lamby flavor because of the fat, but it was too fatty for me and I was trying to figure out how to make it better but my wife ended up feeding it to the dogs

@richardturk7162 6 месяцев назад

The you probably don't have one comment was really arrogant. I have tried several of those rubs and they were way too salty. Why is everyone adding maple flavor to pork? Its disgusting and kills the pork flavor. Another BBQ channel thats not worth watching.

@SmokeTrailsBBQ 6 месяцев назад

Thanks for watching!

@DerbyBandit 11 месяцев назад

Bro…LeRoy and Lewis is 🚮 it’s basically bbq for hippies 😂 it ain’t classic Texas bbq. Those dudes are rude in real life. Never again would I go there.