Joel Posted October 30, 2016 Report Share Posted October 30, 2016 This is a great twist on two great things.... Bacon and Baby Back Ribs... I never sauce my ribs, so the bacon will render some fat onto the ribs, keeping them moist throughout the smoking process. You'll be surprised at how the ribs will take on some of the candied bacon flavor profile, and the bacon itself, will actually take on the rub and rib flavorings. Start with baby back ribs, and a pound of bacon. Put your rub on the ribs, and put on the grill at 185 for a good smoke penetration. Once you feel you've got a good smoke penetration after an hour or so, slice your bacon in half so each slice covers the ribs. Each half piece of bacon should cover the full length of each rib bone. Put brown sugar on bacon, add butter and apple juice or apple cider then close to steam on the grill for two more hours at 225. After 2 hours, open the foil and kick the heat up to 300 or 325 to get a good caramelization of the sugars, and cook to your preference for bacon texture. Cut each bone so it can be served with a slice of candied bacon... Your guests will be amazed at the flavor explosion of the ribs with the hint of bacon, and your candied bacon will have a hint of the rub and the ribs themselves. Enjoy! 3 Quote Link to comment Share on other sites More sharing options...
Average Joe Posted October 30, 2016 Report Share Posted October 30, 2016 Ok THAT LOOKS AMAZING!!! I am definitely going to try that next time. I agree, I never sauce my ribs either... Meat & Smoke & Seasoning all the way 3 Quote Link to comment Share on other sites More sharing options...
Wing Nut Posted October 30, 2016 Report Share Posted October 30, 2016 New keyboard please.... I have drool all over mine... great idea. Gonna give that a try as well... 3 Quote Link to comment Share on other sites More sharing options...
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