Smoked, Bacon Wrapped Baby Back Ribs
You would think that not too many things could improve the taste of perfectly seasoned and smoked 2-2-1 baby back ribs.. I give you smoked bacon wrapped ribs!
Servings 6
Ingredients
- 2 racks baby back ribs
- Molasses
- Jeff's Original Rub
- Foil or foil pan
- 2 lbs thin or original sliced bacon count the slices.. 14-16 slices per pound is ideal thickness
- Toothpicks optional
Instructions
- Rinse the ribs with cold water.
- Remove the membrane using a paper towel for better grip.
- Apply a good coat of molasses to the bone side of the ribs.
- Sprinkle Jeff's original rub over the layer of molasses and let them sit until they begin to look "wet".
- Flip the rack of ribs over and repeat the molasses and rub on the meaty side of the ribs.
- Place the ribs on the smoker grate and smoke cook them for 2 hours at 225°F using indirect heat.
- Use cherry, hickory, maple and apple for smoke. A mix or any combination of these woods will work great.
- Wrap the rack of ribs in heavy duty foil and put it back on the smoker grate to cook another 2 hours.
- Place the ribs on the cutting board bone side up and cut them apart so you end up with 12-13 ribs.
- Wrap each rib in a piece of stretched bacon. Secure with a toothpick if you need to.
- Place the ribs on a cookie sheet and put them into an oven preheated to 450°F for 15-20 minutes or until the bacon is done.
- You can also perform the last step in the smoker or grill and especially if you are able to increase the heat enough to cook the bacon to a crisp finish.
- Serve the bacon wrapped ribs immediately.