ribs and canadian bacon

bears fan · April 24, 2010, 08:59:42 AM

I got all the seasonings last night and put together Jan's dry rub for the ribs. Applied it to the ribs and put them in the fridge overnight.

Ready for the smoker. Also making some canadian bacon. Had it curing for 6 days in the fridge. Each loin for the canadian bacon is 1 lb. each. I'll let everyone know how it all turns out and take some more pics after the cooking is finished.

KevinG · April 24, 2010, 10:28:02 AM

Looks like a well laid out plan.

DarqMan · April 24, 2010, 10:31:03 AM

Lions and tigers and bears.... OH MYYY!!!!!

Tenpoint5 · April 24, 2010, 11:33:06 AM

Yummy Yummy Yummy!!!! of course I got Brats in my Tummy!! But them is looking mighty good

FLBentRider · April 24, 2010, 01:23:55 PM

Once you taste that Canadian Bacon you are going to wish you made more.

I usually make about 12lbs at a time, or 3 whole loins from Sams club.

bears fan · April 24, 2010, 02:18:33 PM

The canadian bacon sure looks good. Not sure how my ribs are going to turn out. I'll soon find out.

classicrockgriller · April 24, 2010, 02:24:09 PM

Looks mighty nice bears fan!

KevinG · April 24, 2010, 02:32:01 PM

Wow, that's got some real nice color to it.

Tenpoint5 · April 24, 2010, 03:48:42 PM

Somebody is going to be eating good for breakfast in the morning!!!

bears fan · April 24, 2010, 04:26:39 PM

The recipe I used says I need to let it set in the fridge at least two days before I consume it so unfortunately I am going to have to wait a couple of days before trying it. I'm not really sure why, but I know the guy that gave me the recipe and I've tried his canadian bacon before and it was excellent, so I'm not going to mess with his recipe.

My ribs were so so. I really think I got a bad batch of spareribs. The meat smelled sort of rancid when I took it would of the package and it really never went away after cooking it either. So, I was disappointed with them. I sure hope the canadian bacon makes up for the ribs.

FLBentRider · April 24, 2010, 05:05:30 PM

Sorry to hear about the ribs.

If my nose doesn't like them, I pitch or return them.

The recipe I use for CB (habs) says wait two days, but I usually sneak a quality control sample.

bears fan · April 24, 2010, 05:16:11 PM

In hine site I should've returned them I think. That is what I get for buying meat from Walmart. I know better than that too.

KevinG · April 24, 2010, 06:41:39 PM

That's one of the bad things about supermarket meat. You never know how they've been taken care of. Makes me glad I know how to butcher. Well, better luck next time.

bears fan · April 26, 2010, 06:53:54 PM

The canadian bacon definately made up for what the ribs were not. Everyone loved the canadian bacon. I wished I would've done more than just 3 pounds. Next time I will do a couple of loins.

squirtthecat · April 26, 2010, 06:56:18 PM

Very nice!!

Can you share your friend's CB recipe/technique?

ribs and canadian bacon

squirtthecat