Baconnaise Ribs

[SmokeInDaEye]

I'm trying a bit of an experiment today with my new batch of Baconnaise that came in the mail yesterday.

First, I slathered a rack of ribs in Baconnaise, then applied a blend of Dancing Pigs dry rub, Applewood Bacon Salt and Pepper Bacon Salt. They are cooking on my modified 18.5 inch Weber (plug in mod) and are looking good so far. We'll see how or if the bacon taste comes through in about an hour!

 

[Midnight Smoke]

Looks like a good start!

 

[Plowboy]

What's with the cord?

 

[bigabyte]

Oh No! Is SIDE a Pellet Pooper now too?

 

[SmokeInDaEye]

A little over 3 hours now. Not sure if I should sauce them or not. They smell awesome!

 

[bigabyte]

They sure look good!

 

[SmokeInDaEye]

What's with the cord?

That thing? It connects to this...

 

[SmokeInDaEye]

And that pulls a string which is connected to this...

 

[Mad Max]

Ribs are looking good. :-D

 

[bigabyte]

Pretty fancy ignition system.:lol:

 

[SmokeInDaEye]

Awesome! I ended up adding some sauce and the bacon taste still shined through. It definitely added a new dimension to the ribs.

 

[big brother smoke]

Looks great, Clint!

 

[jeffjenkins1]

Great looking rack you got there!

Jeff

 

[Que-Dawg]

Dem' baby's look good

 

[SmokeInDaEye]

Looks great, Clint!

The family sucked them down pretty quick and that was only an appetizer before the 1/3 pound bacon-bacon-bacon burgers.:icon_sick

 

[BBQ Grail]

Awesome job Clint. Love the idea!

 

[SmokeInDaEye]

Pretty fancy ignition system.:lol:

Chris, didn't you do a test of slathers last year? I keep search but can't find it. I'm really pleased with home the Baconnaise worked and thought mayo had done really well.

 

[bigabyte]

Chris, didn't you do a test of slathers last year? I keep search but can't find it. I'm really pleased with home the Baconnaise worked and thought mayo had done really well.

Not really, but I did two things I could see related to that and causing the confusion. One was a Chicken Skin Experiment where I tried different methods to make the best chicken skin (in my opinion), and the other was a Smoke Ring Experiment where I prepped and cooked pork in various ways to see what effect any of them had on smoke ring penetration. Each used slather(s) one some of the pieces. Links are below.

Smoke Rings
http://www.bbq-brethren.com/forum/showthread.php?t=38332

Chicken Skin
http://www.bbq-brethren.com/forum/showthread.php?t=32463

 

[biggs98]

BACON really does make everything better....

 

[1_T_Scot]

Good lookin Ribs and burger.

Where do you get Baconnaise?