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Bacon Wrapped Spare Ribs Will Blow Your Mind

Individual ribs, wrapped in bacon, shine on the grill

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! It’s an indulgent take on classic Blasphemy Ribs, called blasphemy because you cut the rack into individual ribs before cooking!

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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.

Stacy Lawler

Bacon Wrapped Spare Ribs Recipe


Individual ribs, wrapped in bacon, shine on the grill
Tried this recipe?Tell others what you thought of it and give it a star rating below.
2.88 from 49 votes
The secret? Individually wrapping each rib for maximum pork overdrive!

Course:
Dinner
,
Lunch
,
Main Course
Cuisine:
American
Author: Stacy Lawler

Makes:

1 slab St. Louis spare ribs
Servings: 4

Takes:

Prep Time: 45 minutes
Cook Time: 3 hours
Total Time: 3 hours 45 minutes

Ingredients

  • 1 slab trimmed St. Louis 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)
Metric conversion:

These recipes were created in US Customary measurements and the conversion to metric is being done by calculations. They should be accurate, but it is possible there could be an error. If you find one, please let us know in the comments at the bottom of the page

Method

  • 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.
  • Season each rib with a combination of the Texas Select Jalapeno Dusted and Juicy Pig rubs.
  • 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.
  • Refrigerate and allow to set up for about an hour while you fire up your cooker.
  • 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.
  • 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. 
  • 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.
  • 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.
  • Remove and let the ribs rest for about 10 minutes. Serve with your favorite sides, and enjoy this delicious pork treat!

Nutrition

Calories: 1410kcal | Carbohydrates: 37g | Protein: 60g | Fat: 113g | Saturated Fat: 37g | Trans Fat: 1g | Cholesterol: 302mg | Sodium: 1717mg | Potassium: 1141mg | Fiber: 2g | Sugar: 24g | Vitamin A: 449IU | Vitamin C: 2mg | Calcium: 165mg | Iron: 7mg

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Published On: 7/24/2019 Last Modified: 4/26/2021

  • Dave Joachim - Editor of AmazingRibs.com, David Joachim has authored, edited, or collaborated on more than 45 cookbooks, four of them on barbecue and grilling, and his Food Science column has appeared in "Fine Cooking" magazine since 2011. He’s a perfect match for a website dedicated to the “Science of Barbecue and Grilling.”


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