British BBQ Society Forums

Hi Guys,
I got a load of bacon ribs from my local butcher, I was chatting to him about smoking, and he said he'd do me a good deal, I got 5 full racks for a tenner. I slow smoked the first lot, but used salt in the rub and the ribs were a bit on the salty side (but still delicious), would it be worth soaking in water, or just omitting the salt from the rub to make them less salty?
Any advice would be much appreciated.
Cheers
Marcus

As they're bacon ribs they'd already be salted from the curing process so adding extra salt isn't needed.

I would try rubbing in and marinating overnight in some maple syrup then smoking.

I've never seen bacon ribs before but 5 for a tenner sounds bl*ody good value!

bacon ribs are common to Lancashire and usually added to pots of pea soup or cooked in a pressure cooker with cabbage. As was stated you should not add any salt but smoked 3:2:1 and yes, a maple syrup glaze, makes them particularly good with a pot of soupy pinto beans. I would also recommend cooking bacon ribs further than in competition and until they fall from the bone. Pre soaking to remove excess salt is also advantageous.

Thanks for the ideas guys. Looking forward to trying this out as they certainly are tasty and from good quality pigs.
If I get to grips with these I know I'll have a good source for them as the local butcher has lots of them. Have asked him to save some good pork ribs for me too.
Happy New Year to you all.
Cheers
Marcus