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Not a terrible result for a very first attempt at a item I’ve only heard about and never tried. Leroy & Lewis’ Bacon Rib.

Cured some bone-in pork belly-attached short ribs, smoked initially to 155F, cooled and bagged-up in a fridge for a few days and then rubbed in maple & brown sugar with black pepper, smoked for a few hours with Pecan, before wrapping up with a buttery maple syrup glaze with a little sriracha and ACV, finishing them to an impossible pillowy tenderness.

Salty, smokey, sticky, sweet, savory. So good. Worth the initial stress and effort, and will be perfecting these going forward.

3-week 4% equilibrium cured with maple sugar, smoked coarse salt, granulated garlic & onion, cayenne, black pepper, chipotle, red pepper flake, cumin, and granulated honey.

Smoked on PNW oak and Fogo charcoal. Rested on a maple-sriracha-honey sauce with pork lard and butter in its foil boat, and then in a warmer overnight to hot hold it until about 20 minutes ago.

Not my first swing at this and I’m dialing in flavors tighter every time.

Three-week bacon-cured bone-in pork shoulder in there cooking on some Fogo and PNW oak.

Relishing the moment as the sun sets, the atmosphere is (relatively) quiet, and the pork and wood smoke fragrances fill the air around me.

Happy Friday, gang.

Gluten-free and garnished with flaky grey salt. Maple Sriracha Hot Sauce infused Hot Honey-Butter glazed.

It’s a savory-sweet-heat recipe I’m working to perfection.

Bacon Cheeseburgers with onion jam, Hill’s bacon, Snipes Mountain Ranch beef, Red Leaf lettuce, American cheese on top, Spicy Colby Jack on the bottom. Butter toasted Brioche for one pair, Gluten Free TJ buns for the second.

Extra great night.