Bacon-wrapped ribs ... You're Welcome

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 ribs

Prepare 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.