Bacon on a Stick

Bacononastick

This is a recipe that was inspired by several postings on Smoking Meat Forums. It is spareribs cured like bacon and glazed like ham to make Bacon On A Stick. It has the great texture of ribs, the wonderful taste of bacon and the sweet crust of ham. Who could ask for more! Well, actually, everyone asks for more of these.

It uses regular spareribs and cures them like you would ham or bacon. The ribs are cured by putting them in a brine recipe that includes curing salts. These are also known as pink salt, Instacure 1, Prague Powder 1 and several other names. The main thing is to make sure it is 93.75% salt and 6.25% sodium nitrite. Too much or too little is bad for your health so use the exact amount in the recipe.

I posted a detailed process of how I prepared these in Smoking Meat Forums and the link is:

http://www.smokingmeatforums.com/t/151369/first-bacon-on-a-stick

I used a smoker but you could make this in the oven and get almost as good a result. Just put the ribs in the oven at the temperatures noted in the recipe instead of the smoker.

The Verdict

You have to try these. They are sweet, salty, tender and just so good. Make sure you let your guests know they are pink like ham because they are cured and not because they are under cooked and enjoy!

The Old Fat Guy

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