Bacon-wrapped ribs … You’re Welcome

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In a grilling world dominated by BACON on everything — peppers, meatballs, onions, steaks, chicken, turkey, etc. — it would be irresponsible to leave out the pork rib. So, with the help of some of the best grillmasters in Grillax Nation, here is a bacon-wrapped ribs recipe that should dominate you next grill session. We promise you will be the King of the ‘Hood when the neighbors smell these bad boys smoking.

Get started

  • 1 rack of spare ribs
  • 1 Tbsp Dijon mustard
  • Dry rub seasoning
  • 2 pounds thick-cut bacon

What to do

  • Bacon-wrapped ribsPrepare grill for cooking by placing a water filled aluminum half pan in the center of the charcoal grate and placing preheated charcoal briquettes on each side of the pan.
  • Add 3-4 chunks of your favorite smoking wood to your charcoal and maintain a temperature to 250 degrees.
  • Rub the ribs with mustard, and season both sides of the ribs liberally with dry rub. Place the ribs on the smoker or prepare via indirect grilling.
  • Cover and allow the ribs to smoke for approximately 4.5 hours until tender.
  • Remove the ribs from the smoker or grill and open the bottom grill vents to bring the temperature to approximately 400 degrees, adding 2-3 additional wood chunks for maximum smoke flavor.
  • Slice rack into individual ribs.
  • Wrap each rib tightly with two slices of bacon so that the meat is entirely covered.
  • Dust the bacon with dry rub seasoning then place the bacon-wrapped ribs on the grill over indirect heat.  Cover the grill and allow the bacon-wrapped ribs to smoke for approximately 20 minutes until the bacon is nicely browned.
  • Remove the ribs from the grill, serve immediately.

Adapted from Clint Cantwell’s recipe at Grillocracy

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