This is a membership forum. As a guest, you can click around a bit. View 5 pages for free. If you would like to participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]

There are 4 page views remaining.


No announcement yet.

Going to make bacon wrapped ribs tomorrow.

  • Filter
  • Time
  • Show
Clear All
new posts

    Going to make bacon wrapped ribs tomorrow.

    I've decided. It's going to happen.

    I've seen these done a couple-three different ways. I've seen whole racks wrapped with bacon. I've seen individual ribs wrapped in bacon. And I've seen racks with every other rib removed, then cut so that each rib has double meat. That's what I'm going to do: the double meat one.

    My method will be simple. Prepare the racks, rub them, wrap them, rub them again, smoke them at 225* for about 3 hours, then sauce them and let the sauce glaze for 30-45 minutes while the BGE cools down.

    This will be awesome, I know it already. I'm going to serve them with a Caprese salad and a white balsamic potato salad.

    Pics please


    • Mosca
      Mosca commented
      Editing a comment
      I'll do my best to document it all!

    Mosca, Sounds like a great meal! I'd also love to see how you're going to prep the ribs.


      Night before. I started on the double meat method, but it was a PITA, my knife skills just aren't there. So I stripped the silver skin off 3 racks of babybacks (the St. Louis cuts didn't look too good), cut them into individual ribs, rubbed them, and put them in the fridge. Tomorrow they will get wrapped with bacon, rubbed again lightly, and then over the smoke and fire!


        Keep in mind, the bacon will absorb all the heat and the ribs will be pale, no bark.


          Thanks, Meat. I've never done these before, but I have a vision of what this will be like, both in appearance and flavor. Only the edges of the bacon will be crisp, and most of the rest of it will "tug". The bacon will be cooked enough to bite, but not enough to crumble.

          Looking at where I am with it right now, I'm only going to sprinkle some rub on the wrap before it goes on the BGE. I've had good results using fruit woods on ribs, so it'll be apple and cherry. I'm going to smoke it for the first half hour, then let the fire do the rest. And the saucing at the end will be light, just a quick brush.

          My thought is that they can't turn out bad, and they have a chance of turning out spectacular. And there is almost no chance of them turning out "meh".








                  Definitely pork throughout!!


                    So how did that taste? Smoky? Bacony? Toothsome? Delicious?

                    All of the above?

                    Inquiring minds....



                      Still on. 30 more minutes with the sauce glazing. But I did sneak a nibble and it is really freakin' good.


                        Yeah, once you bite down I figure the aesthetic qualities of the ribs' surface won't matter.


                          These came out really good, tender, juicy, meaty. A couple of the long thin ribs that wetre on the edge got cinderized, so I wrote those off as cripples. Mrs Mosca says they are the best ribs I've ever made.


                            Well, alrighty then. If Mrs. Mosca is happy, you're happy.

                            Those ribs look great.




                            No announcement yet.
                            Rubs Promo


                            These are not ads or paid placements. These are some of our favorite tools and toys.

                            These are products we have tested, won our top awards, and are highly recommend. Click here to read how we test, about our medals, and what they mean.

                            Use Our Links To Help Keep Us Alive

                            A big part of this site is our unbiased equipment and product reviews. We love playing with toys and we have no problem calling them the way we see them. Some companies pay a finder’s fee if a reader clicks a link on AmazingRibs.com and buys a product. It has zero impact on our reviews, zero impact on the price you pay, and the sites never tell us what you bought, but it has a major impact on our ability to keep this site alive! So before you buy, please click our links. Here’s a link that takes you to a page on Amazon that has some of our favorite tools and toys: https://tinyurl.com/amazingribs

                            The Cool Kettle With The Hinged Hood We Always Wanted

                            Napoleon’s 22″ Pro Cart Charcoal Kettle Grill puts a few spins on the familiar kettle design. In fact, the hinged lid with a handle on the front, spins in a rotary motion 180 degrees. It’s hard to beat a Weber kettle, but Napoleon holds its own and adds some unique features to make the 22″ Pro Cart a viable alternative.

                            Click here for more about what makes this grill special

                            Grilla Pellet Smoker proves good things come in small packages

                            We always liked Grilla. The small 31.5″ x 29.5″ footprint makes it ideal for use where BBQ space is limited, as on a condo patio.
                            Click here for our review on this unique smoker

                            Fireboard: The Ultimate Top Of The Line BBQ Thermometer

                            Fireboard Labs Product Photo Shoot. Kansas City Commercial Portrait and Wedding Photographers ©Kevin Ashley Photography

                            With the ability to monitor up to six temperatures simultaneously with either Bluetooth or Wifi on your mobile phone, tablet, or computer, Fireboard is the best digital thermometer we’ve tested.
                            Click here to read our detailedreview

                            The Efficiency Of A Kamado Plus The Flexibility Of The Slow ‘N Sear Insert

                            kamado grill
                            Built around SnS Grill’s patented Slow ‘N Sear charcoal kettle accessory, this 22-inch kamado is a premium ceramic grill that brings true 2-zone cooking to a kamado.

                            Click here for our article on this exciting cooker

                            Masterbuilt MPS 340/G ThermoTemp XL Propane Smoker

                            This is the first propane smoker with a thermostat, making this baby foolproof. Set ThermoTemp’s dial from 175° to 350°F and the thermostat inside will adjust the burner just like an indoor kitchen oven. All you need to do is add wood to the tray above the burner to start smokin’.

                            Click here to read our detailed review


                            Comprehensive Temperature Magnet With 80+ Important Temps

                            Amazingribs.com temperature magnet
                            Winner of the National BBQ Association’s product of the year award. This 8.5″ x 11″ magnet contains more that 80 benchmark temperatures for meats (both USDA recommended temps as well as the temps chefs recommend), fats and oils, sugars, sous vide, eggs, collagens, wood combustion, breads, and more. Although it is not certified as all-weather, we have tested it outdoors in Chicago weather and it has not delaminated in three years, but there is minor fading.

                            Click here to order.

                            The Good-One Is A Superb Grill And A Superb Smoker All In One

                            The Good-One Open Range is dramatically different from a traditional offset smoker. By placing the heat source behind and under the smokebox instead of off to the side, Open Range produces even temperature from left to right, something almost impossible to achieve with a standard barrel shaped offset.

                            Click here to read ourcomplete review