MAKE IT

Here's how to make our signature Kevin's Bacon, tender baby back ribs and our mouth watering Pulled Pork. A 1# bag is more than enough to make a good sized butt and ZING Sauce for the side.  Also, enough to make approximately 2# of bacon OR 2 racks of baby back ribs or trimmed spare ribs.

Also, just a tip on storing your rub:

Although our rub has a very long shelf life, the brown sugar can harden over time.  When storing, add a slice of bread to your container or bag.  This will keep the brown sugar from hardening, and believe it or not the bread will not mold when stored like this!

Video Tutorials Coming Soon!!!

KEVIN'S BACON

You will need:

Up to 3 pounds THICK sliced bacon (per 1# bag of rub)-we highly recommend Wright Bros Applewood Smoked Thick Cut

Foil lined Cookie Sheet

Cookie rack-this is the grid pattern rack that will go on top of the lined cookie sheet.  This allows fat to drain while cooking.  Looks like this:

Preheat oven to 345 degrees.

Cut bacon in half to make placement on the tray easier.

Coat bacon with rub – use gloves to avoid pepper burning hands.

Place on baking rack on top of foil lined cookie sheet.

Cook bacon for about 45 minutes maybe a bit longer – check often at end to make sure it is not burning.  Because of the high sugar content in our rub, you'll want to be checking and turning your cookie sheet towards the end for the most consistent cook.  You want to carmelize the rub without burning (you're likely to have a few charred edges) so be sure to keep an eye on it towards the end.  You will definitely smell if the rub starts burning.

The excess fat and rub will drip onto cookie sheet and will burn at end of cook.  That's no problem as it won't affect the actual bacon.

We have found the easiest way to remove bacon from the rack is to let it cool on the rack and then use a metal spatula to remove the bacon.

Although the bacon is amazing when served quickly, it does not have to be served hot.  When taking to a party, just package it up with layers of parchment paper between each layer to prevent sticking and serve as is.

 BABY BACK OR TRIMMED SHORT RIBS

Heat grill or oven at 225 degrees.  The secret here is to cook your ribs LOW AND SLOW.  This ensures the sugar won't burn and also the most tender ribs!  Cook time is approximately 3-4 hours. 

If cooking in the oven, prepare a foil lined cookie sheet.

You'll coat your rack in yellow mustard (don't use fancy mustard!) and a generous coating of rub.

Signs to look for to tell if your ribs are done:

Look for the meat to pull slightly back from the bone.

When lifting the rack from one side with tongs, look for the rack to bend in the middle.

PORK BUTT

BUY:

Yellow mustard-trust us...don't get fancy with the mustard. Yellow is best for this!

Pork Butt (Boston Butt)  We typically use an 8-12#

ZING Sauce ingredients:  Apple Cider Vinegar