BBQ is fun, don't listen to the haters. If you did only traditional 'cue than the only thing you would ever cook is Pork Shoulder, Brisket, Pork and Beef Ribs. You have to branch out every now and then to keep it fresh. Don't let 'the man' hold you down.
This idea was something i had wanted to do for a while. The idea sprung to mind when watching a BBQ Pit Boys video on topping ribs with bacon. Pretty quickly it spiraled into this blasphemy. Maybe too many Man Vs Food episodes!
I went with pretty standard fare for Cheeseburger condiments but feel free to do with it whatever you want. This is a heavy but fun dish and certainly is a talking point. Obviously don't do this with expensive beef. I'm sure that probably went without saying.
WHAT YOU WILL NEED
1 x rack of thin cut beef ribs
5 x slices of American cheese
5 x slices streaky bacon
3 x pickles
1 tablespoon of Salt, Cracked black peppercorn, Paprika
1 teaspoon garlic powder, onion powder, chilli powder
STEP 1. PREPPING AND TENDERISING
Trim ribs of mebrane, chunky fat and surface fat. Beat down with a tenderiser hammer. This is not something usually done with bbq meat but the more tender this rib meat is the better.Once that is done generously coat the ribs with the rub.
STEP 2. SMOKE
Prepare your smoker for smoking at around 135c (275f). Smoke for 4 hours at this temp then pull and wrap the ribs in foil. Continue smoking for another 3 hours.
In the last hour place the bacon strips around the meat and smoke for 1 hour, flipping half way through.
STEP 3. THE TOPPENINGS
Once the bacon is smoked pull from the smoker and place in a pan on the stove top. Fry until crispy, remove and place on a paper towel. Once cooled down dice the bacon.
Slice the pickles into thin strips lengthways. Bring all toppings, including mustard and ketchup out to your smoker with a deep tray. Carefully remove the ribs and place in the tray. Put a thin coating of the ketchup and mustard on the top side of the ribs. Place the pickles on top
Then place the cheese geared toward the middle
And finally the lovely smoked bacon
STEP 4. FINISHING
Make a foil tent covering the dish and place back in the smoker. Careful not to press down too hard and crush the beautiful cheesy bacon. Increase temps to 148c (300f) and leave for the cheese to melt to suit. About 20 minutes.Pull from the smoker, slice individually, have a beer and laugh at the fun you can have!