Baconnaise Ribs

SmokeInDaEye · 03-01-2009, 03:39 PM

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 · 03-01-2009, 03:41 PM

Looks like a good start!

Plowboy · 03-01-2009, 03:43 PM

What's with the cord?

bigabyte · 03-01-2009, 04:24 PM

Oh No! Is SIDE a Pellet Pooper now too?

SmokeInDaEye · 03-01-2009, 04:25 PM

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

bigabyte · 03-01-2009, 04:36 PM

They sure look good!

SmokeInDaEye · 03-01-2009, 04:38 PM

Quote:

Originally Posted by Plowboy

What's with the cord?

That thing? It connects to this...

SmokeInDaEye · 03-01-2009, 04:50 PM

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

Mad Max · 03-01-2009, 05:16 PM

Ribs are looking good.

bigabyte · 03-01-2009, 06:13 PM

Pretty fancy ignition system.

SmokeInDaEye · 03-01-2009, 06:56 PM

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 · 03-01-2009, 07:14 PM

Looks great, Clint!

jeffjenkins1 · 03-01-2009, 07:23 PM

Great looking rack you got there!

Jeff

Que-Dawg · 03-01-2009, 07:27 PM

Dem' baby's look good

SmokeInDaEye · 03-01-2009, 07:27 PM

Quote:

Originally Posted by big brother smoke

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.

03-01-2009, 03:39 PM	#1
SmokeInDaEye Quintessential Chatty Farker Join Date: 07-13-06 Location: Memphis, TN	Baconnaise Ribs 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! __________________ [URL="http://www.bbq-brethren.com"]http://www.SmokeInDaEye.com[/URL] Gen II Komodo Kamado, Pit Barrel Cooker, 3x 18.5" WSMs, 22.5" WSM, modified 18.5" Weber Kettle, 22.5" Weber Kettle circa 1960ish, Weber One Touch Platinum, copper Weber Smokey Joe, La Caja China, Bubba Keg, Bodom Picnic Grill, Weber Genesis

03-01-2009, 03:41 PM	#2
Midnight Smoke somebody shut me the fark up. Join Date: 01-24-08 Location: Southern Arizona Desert	Looks like a good start! __________________ ************************ * Terry ~ aka Pork Smoker * XL-BGE Hatched 06/20/2008 09:42 pm ** * Couple Weber Kettles, CharGriller, UDS * * Ultra Fast Red Thermapen * Projects Kamado Restoration Bandera Restoration

03-01-2009, 03:43 PM	#3
Plowboy somebody shut me the fark up. Join Date: 10-09-06 Location: Blue Springs, MO	What's with the cord? __________________ Pork Pullin Plowboys (and Smoke on Wheels) Save a hog, ride a plowboy! www.plowboysbbq.com Todd Johns (me); Blue Springs, MO Randy Hinck (PigBoy); Concordia, MO Andy Groneman (Hodedo); KC, KS (Cameo Appearances) FEC-500SS; FEC-100 (Right handed); FEC-100 (Left handed); Country Smoker Tailgater; Big Green Egg (2-large, small, mini); Cookshack Pellet Fired Charbroiler

03-01-2009, 04:24 PM	#4
bigabyte somebody shut me the fark up. Join Date: 05-10-06 Location: Overland Fark, KS	Oh No! Is SIDE a Pellet Pooper now too? __________________ Asshattatron Farkanaut, CGCFO Chief Galactic Crockpot Foil Officer *Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified?* *Sole recipient of the Silverfinger and fingerlickin Awards!* Don't forget about the Throwdown Thingies! The Secret Squirrel Society doesn't exist - Zero Club Duh.

03-01-2009, 04:25 PM	#5
SmokeInDaEye Quintessential Chatty Farker Join Date: 07-13-06 Location: Memphis, TN	A little over 3 hours now. Not sure if I should sauce them or not. They smell awesome! __________________ [URL="http://www.bbq-brethren.com"]http://www.SmokeInDaEye.com[/URL] Gen II Komodo Kamado, Pit Barrel Cooker, 3x 18.5" WSMs, 22.5" WSM, modified 18.5" Weber Kettle, 22.5" Weber Kettle circa 1960ish, Weber One Touch Platinum, copper Weber Smokey Joe, La Caja China, Bubba Keg, Bodom Picnic Grill, Weber Genesis

03-01-2009, 04:36 PM	#6
bigabyte somebody shut me the fark up. Join Date: 05-10-06 Location: Overland Fark, KS	They sure look good! __________________ Asshattatron Farkanaut, CGCFO Chief Galactic Crockpot Foil Officer *Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified?* *Sole recipient of the Silverfinger and fingerlickin Awards!* Don't forget about the Throwdown Thingies! The Secret Squirrel Society doesn't exist - Zero Club Duh.

03-01-2009, 04:50 PM	#8
SmokeInDaEye Quintessential Chatty Farker Join Date: 07-13-06 Location: Memphis, TN	And that pulls a string which is connected to this... __________________ [URL="http://www.bbq-brethren.com"]http://www.SmokeInDaEye.com[/URL] Gen II Komodo Kamado, Pit Barrel Cooker, 3x 18.5" WSMs, 22.5" WSM, modified 18.5" Weber Kettle, 22.5" Weber Kettle circa 1960ish, Weber One Touch Platinum, copper Weber Smokey Joe, La Caja China, Bubba Keg, Bodom Picnic Grill, Weber Genesis Last edited by SmokeInDaEye; 03-01-2009 at 05:13 PM..

03-01-2009, 05:16 PM	#9
Mad Max is Blowin Smoke! Join Date: 03-17-08 Location: Fort Mill, SC	Ribs are looking good. __________________ Butts-N-Gutts BBQ Team UDS (born on July 2008 ) Custom Brick BBQ grill Weber 22.5 Blue Kettle (CL rescue) Turkey Fryer Superbly accurate, ferociously fast, RED THERMAPEN "Certified MOINK Ball Maker" 2008 www.southerntreats.blogspot.com

03-01-2009, 06:13 PM	#10
bigabyte somebody shut me the fark up. Join Date: 05-10-06 Location: Overland Fark, KS	Pretty fancy ignition system. __________________ Asshattatron Farkanaut, CGCFO Chief Galactic Crockpot Foil Officer *Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified?* *Sole recipient of the Silverfinger and fingerlickin Awards!* Don't forget about the Throwdown Thingies! The Secret Squirrel Society doesn't exist - Zero Club Duh.

03-01-2009, 06:56 PM	#11
SmokeInDaEye Quintessential Chatty Farker Join Date: 07-13-06 Location: Memphis, TN	Awesome! I ended up adding some sauce and the bacon taste still shined through. It definitely added a new dimension to the ribs. __________________ [URL="http://www.bbq-brethren.com"]http://www.SmokeInDaEye.com[/URL] Gen II Komodo Kamado, Pit Barrel Cooker, 3x 18.5" WSMs, 22.5" WSM, modified 18.5" Weber Kettle, 22.5" Weber Kettle circa 1960ish, Weber One Touch Platinum, copper Weber Smokey Joe, La Caja China, Bubba Keg, Bodom Picnic Grill, Weber Genesis

03-01-2009, 07:14 PM	#12
big brother smoke somebody shut me the fark up. Join Date: 05-03-06 Location: Ventura, CA	Looks great, Clint! __________________ Peace and Smoke, BBS Powered by the West Coast Offense: Big Poppa Smokers and Simply Marvelous BBQ - "Walk with Us" My weapons: Humphrey's Smokers

03-01-2009, 07:23 PM	#13
jeffjenkins1 Babbling Farker Join Date: 03-01-08 Location: Akron, OH	Great looking rack you got there! Jeff __________________ You do what you have to do, so you can do what you want to do! Ole Hickory Ultra Que 2 18" WSM 18" Weber OTS Primo Oval XL NB American Gourmet offset smoker UDS Big Chief Smoker Turkey Fryer

03-01-2009, 07:27 PM	#14
Que-Dawg is One Chatty Farker Join Date: 01-11-09 Location: somerset, kentucky	Dem' baby's look good __________________ [COLOR=darkred][B][FONT=Georgia]BBQ Naked, & Toast Your Bunz[/FONT].[/B][/COLOR]

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