Bacon ribs are an indulgent treat that take ordinary pork ribs to new heights of smoky, salty deliciousness. Also called “buckboard bacon ribs” due to the bacon-like flavor they are made by curing regular pork ribs before cooking. While the process takes some time it infuses the meat with that iconic bacon essence you just can’t replicate any other way. Follow these steps to learn how to easily cure your own bacon ribs at home.
Why Cure Your Own Bacon Ribs?
Curing ribs to make them “bacon ribs” may seem like an intimidating process, but the rewards make it well worth the effort
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Infuses smoked bacon flavor directly into the meat.
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Allows customizing ingredients to your taste preferences.
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Gives you control over quality of ribs and cure used.
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Makes ribs extra savory, salty, and delicious.
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Adds new bacon flair to ribs without much hands-on time.
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Provides satisfying DIY experience and bragging rights!
Once you taste properly cured bacon ribs, you’ll be hooked. The extra steps transform ordinary ribs into something truly special.
How to Cure Bacon Ribs
Curing bacon ribs involves just 4 main steps:
1. Prepare Cure Mixture
Make a dry cure mixture using:
- 1 cup brown sugar
- 1/2 cup kosher salt
- 1 Tbsp black pepper
- 1 tsp pink curing salt
Combine thoroughly and store in airtight container until ready to use. This makes enough cure for 2-3 racks of ribs.
2. Coat Ribs in Cure
Rinse and pat dry ribs. Apply cure mixture liberally on all surfaces, pressing to adhere. Place in gallon zip top bags. Refrigerate 6-10 hours, flipping occasionally.
3. Rinse and Rest
Remove ribs from cure and rinse thoroughly under cold water. Pat very dry. Place uncovered on rack in fridge for 24 hours.
4. Smoke and Cook
Hot smoke ribs at 225°F for 2-3 hours until tender, basting with BBQ sauce last 30 mins.
And you’ll have amazing bacon ribs ready to devour! The initial curing and smoking is the key to infusing the smoky, salty bacon essence.
Tips for Perfect Bacon Ribs Every Time
Follow these tips for the best results curing your own bacon ribs:
- Use a dry brine cure instead of wet brining for better flavor.
- Chill ribs before curing so spice mix adheres better.
- Apply cure evenly and thoroughly over all surfaces.
- Cure in fridge 6-12 hours for best flavor balance.
- Rinse very well after curing to remove excess salt.
- Let ribs rest 24 hours after curing for flavors to set.
- Hot smoke at 225-250°F with fruit wood for smoky bacon flavor.
- Finish with BBQ sauce or maple glaze last 30 minutes.
Put in the initial time and care during curing and you’ll be rewarded with incredible homemade bacon ribs!
How Does Curing Work?
The salt, sugar, and sodium nitrite in the cure mixture change the meat in several ways:
- Salt penetrates meat, seasoning and tenderizing.
- Sugar balances saltiness and gives subtle sweetness.
- Nitrites preserve color and prevent bacteria growth.
- Spices add flavor and aroma.
- Curing firms up rib meat.
- Process infuses smoky bacon flavor.
The end result is ribs with a cured texture and salty, smoky bacon essence permeating the meat.
Why Use Curing Salt?
Curing salt, or pink salt, is a key ingredient in cured meats. It provides specific benefits:
- Adds color and extends shelf life.
- Prevents growth of harmful bacteria.
- Gives meat cured flavor and texture.
- Reduces risk of botulism and other illness.
While regular salt works for flavor, curing salt is vital for food safety in cured meats like bacon ribs.
Choosing the Best Ribs for Curing
For the best results, start with quality meat:
- Choose pork spare ribs or loin back ribs.
- Avoid ribs with too much fat or bone vs. meat.
- Seek ribs with nice marbling and thickness.
- Look for flexibility – stiffer ribs are fresher.
- Pork rib racks work better than individual ribs.
Investing in high-quality ribs makes a big difference in your finished bacon cured ribs.
Creative Flavor Options
Once you master the basic bacon rib curing process, try getting creative with flavors.
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Use maple sugar, honey, agave, or brown sugar for sweetness.
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Add smoky flavor with paprika, chipotle, liquid smoke.
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Use herbs and spices like oregano, sage, garlic, mustard.
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Brush with flavored BBQ sauce, maple syrup, or bourbon glaze.
The possibilities are endless for putting your unique spin on bacon cured ribs!
Frequently Asked Questions
What’s the difference between buckboard bacon and bacon ribs?
Essentially just the cut of meat – buckboard bacon is cured pork shoulder or Boston butt. Bacon ribs are made by curing pork ribs. Both get a similar smoky, salty bacon flavor from the curing process.
How long does it take to cure ribs for bacon ribs?
Most recipes call for 6-12 hours of curing time for ribs. This infusion time will vary based on thickness of meat, ingredients used, and preferences.
Can you hot smoke ribs without curing them first?
Absolutely. Curing is only needed if you want to infuse that salty, smoky bacon essence. Hot smoking alone simply adds flavor.
Should ribs be marinated before curing?
Not recommended, as marinade ingredients can interfere with cure penetration. Keep ribs simply rinsed and patted dry before curing.
Is it safe to eat home cured bacon ribs?
Yes, as long as proper food handling and curing methods are followed. Be very careful measuring cure ingredients for food safety.
Make Your Own Bacon Ribs Today
With some basic curing knowledge and a few inexpensive ingredients, you can transform ordinary pork ribs into phenomenal bacon cured ribs right at home. The initial time investment pays off in the form of incredibly moist, smoky, tender ribs with bacon flavor infused directly into the meat. Once you taste the results of your own cured bacon ribs, you’ll find the process incredibly gratifying. Get started today!
