Bacon Wrapped Spare Ribs Will Blow Your Mind

Just when you thought spare ribs couldn't get any better!

Well seasoned and smoked pork spare ribs are on everyone’s weekend barbecue list. For those seeking to up their porknography game, bacon wrapped ribs deliver the ultimate in amped up porky goodness. This simple but ridiculously awesome combo is easy to pull off and is certain to wow your guests!

Hungry for more ribs recipes, tips, and techniques? Click here to download our ebook "Amazing Ribs Made Easy" $3.99 on Amazon (free Kindle app runs on all computers and devices). Or, get this book and others FREE as a member of the Pitmaster Club. Click here to join.

Our Pitmaster Club members post recipes in The Pitmaster Club forum, and occasionally we ask for permission to share the best recipes with the public. Here is an outstanding recipe from “SwampDonkeyzBBQ” adapted for publication by Steve Nelson.


Average: 3.1 (13 votes)

Average Rating - Votes are tabulated end of day

Please rate this recipe ONLY after you cook it: 

Share This Recipe:

Print Recipe

bacon wrapped ribs on grill

The secret? Individually wrapping each rib for maximum pork overdrive!

Course. Lunch or Dinner

Cuisine. American

Makes. 3-4 servings

Takes. 45 minutes prep and 2 1/2 - 3 hours cooking


1 rack St. Louis style trimmed spare ribs

1 pound bacon (Oscar Meyer center cut works well)

2 tablespoons Texas Select Seasoning Jalapeno Dusted (or your favorite seasoning)

2 tablespoons Texas Select Seasoning Juicy Pig (or your favorite seasoning)

1 cup Texas Select Smoked Apple Strawberry Habanero BBQ Glaze (or your favorite glaze)


1) Prep.  Remove any excess fat from the racks of ribs as well as the backside membrane. Slice into individual ribs. This should yield about 12 ribs.

2) Season each rib with a combination of the Texas Select Jalapeno Dusted and Juicy Pig rubs.

3) Wrap each rib with a slice of bacon. To secure the bacon, wrap over the starting end of each slice then tuck the trailing end under the closest wrap. Use two pieces of bacon for the larger ribs if necessary.

4) Refrigerate and allow to set up for about an hour while you fire up your cooker.

5) Fire up. Prepare a grill for indirect cooking by placing a chimney full of pre-heated charcoal briquettes on one side of the grill’s charcoal grate in order to create direct and indirect cooking zones. Adjust the grill vents to bring the temperature to about 275°F on the indirect side. Add two chunks of apple or cherry wood to the coals. Alternatively, fire up a pellet smoker or offset smoker to 275ºF with your favorite cooking pellets or fruitwood.

6) Smoke. Smoke until the ribs are tender, take on a good amount of smoke, and reach an internal temperature of 195-200ºF about 2 hours. The bacon should begin to crisp up but still be pliable. 

7) Glaze. While the ribs cook, prepare and heat your glazing sauce. Allow to cook down and thicken in the pan. Keep warm until time to glaze the ribs.

8) Remove the smoked ribs to a sheet tray and coat all sides with the warm glaze. Return to the cooker, close the lid and allow the glaze to caramelize and set for approximately 10-15 minutes. The glaze should tack up but do not let it burn.

9) Remove and let the ribs rest for about 10 minutes. Serve with your favorite sides, and enjoy this delicious pork treat!

BBQ Stars

bbq support

Many merchants pay us a small referral fee when you click our links and purchase from them. On Amazon it works on everything from grills to diapers, they never tell us what you bought, and it has zero impact on the price you pay, but has a major impact on our ability to improve this site! And remember, we only recommend products we love. If you like, please save this link and use it every time you go to Amazon


our bbq logo

Get Smoke Signals, our free e-letter. No spam. Guaranteed

Enter your email:

Pitmaster cartoon

bbq pork belly


Post comments and questions below


1) Please try the table of contents or the search box at the top of every page before you ask for help.

2) Try to post your question to the appropriate page.

3) Tell us everything we need to know to help such as the type of cooker and thermometer. Dial thermometers are often off by as much as 50°F so if you are not using a good digital thermometer we probably can't help you with time and temp questions. Please read this article about thermometers.

4) If you are a member of the Pitmaster Club, your comments login is probably different than your membership login.



Click to ask questions and make comments