Bacon Wrapped Spareribs :)

News Type: Other — Mon Jun 8, 2009 9:54 PM EDT

home-garden, bbq, bacon, grilling, spareribs

Steve Graves

Bacon wrapped ribs with baked beans and broccoli slaw.

St. Louis Ribs with Penzey's BBQ3000

On the grill with sausage links

Getting the bacon treatment!

Applying some 'glaze'

Ribs is done :)

I guess I lied when I said I wasn't going to post any more artery-clogging, heart-stopping bacon recipes!!! As long as you don't eat these every day, you should be fine **winkwink**

It's kind of difficult to post an 'exact' recipe for these ribs, as most people cook different than I do, i.e., different type of grills, different methods, different ribs, different timing, etc, etc, etc.

Soooo, I'll just tell you how I did it and then you can adjust it for your situation.

AAB's Bacon Wrapped Spareribs

One rack of St. Louis Style Ribs (or regular and even larger Baby/Loin Backs)
BBQ Rub of your choice (I used Penzey's BBQ3000)
1 slice of raw bacon for every rib you plan to wrap.

Set your grill up for indirect cooking at approximately 250° F. Season your ribs.....btw, I bought Regular Spareribs and made my own St. Louis Style out of them. The 'brisket' pieces are what you see cooking with the ribs and the sausage.

It normally takes me about four (4) hours to smoke this type of rib on my Primo Grill & Smoker, so after 3½ hours (or 30 minutes prior to when your ribs are done) I took the rack of ribs off the grill and cut out the four nicest ribs from the center. I then wrapped each rib with a slice of the raw (room temperature) bacon. Feel free to wrap as many or all the ribs, if you want!!!

I then put the bacon wrapped ribs back on the grill, bumped up the grill temperature to 300° F. and cooked the ribs for another 30 minutes. It may, or may, take less or more time, depending on the thickness of the bacon. At this time you can also 'glaze' the ribs if you chose. I usually glaze them with a mix of apple juice and bbq sauce.....not much, I don't like them wet, but just enough to give them a nice sheen.

Pull from the grill, serve and enjoy!!!

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Groups: Barbecue Guru's, Foodies!, RecipeVine
Regions: Fort Myers/Naples

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4.6

1.1

{"commentId":7534042,"authorDomain":"Ask-A-Butcher"}

Steve Graves

I thought the ribs were delicious and my wife thinks I pushed the envelope a little to close to the edge!!! **LOL**

{"commentId":7534042,"threadId":"598525","contentId":"2910293","authorDomain":"Ask-A-Butcher"}

2 votes

#1 - Mon Jun 8, 2009 9:56 PM EDT

{"commentId":7534284,"authorDomain":"deemerc"}

Deka Dee Me

This sounds too good not to try! I love bacon and ribs are the best.

Penzey's BBQ3000)

Where do your get this? Never heard of this before.

Thank your for the recipe!

Looking forward to more! 'smiles'

{"commentId":7534284,"threadId":"598525","contentId":"2910293","authorDomain":"deemerc"}

1 vote

#2 - Mon Jun 8, 2009 10:13 PM EDT

{"commentId":7534326,"authorDomain":"Ask-A-Butcher"}

Steve Graves

Here is a link to Penzey's. All kinds of nice goodies there, fresh and reasonably priced too. The catalogue also has some stories and recipes in each issue.

{"commentId":7534326,"threadId":"598525","contentId":"2910293","authorDomain":"Ask-A-Butcher"}

#2.1 - Mon Jun 8, 2009 10:17 PM EDT

{"commentId":7534305,"authorDomain":"bigmomma"}

rottlady

I never fail to get hungry whenever I read your articles...These just look wonderful!

{"commentId":7534305,"threadId":"598525","contentId":"2910293","authorDomain":"bigmomma"}

1 vote

#3 - Mon Jun 8, 2009 10:15 PM EDT

{"commentId":7534340,"authorDomain":"Ask-A-Butcher"}

Steve Graves

Thank you, Mrs. R :)

{"commentId":7534340,"threadId":"598525","contentId":"2910293","authorDomain":"Ask-A-Butcher"}

1 vote

#3.1 - Mon Jun 8, 2009 10:18 PM EDT

{"commentId":7534846,"authorDomain":"maddad0467"}

maddad

the best use of a hog i can think of, any bbq ideas for gator tail? its that time of year in florida.

{"commentId":7534846,"threadId":"598525","contentId":"2910293","authorDomain":"maddad0467"}

#4 - Mon Jun 8, 2009 10:55 PM EDT

{"commentId":7534929,"authorDomain":"Ask-A-Butcher"}

Steve Graves

I've only cooked gator once on the grill.....plenty of times in the fryer :)

I soak the gator meat in buttermilk over night. Leaves no taste after cooking. The acid in the milk more or less helps to tenderize it a tad.

I let it drip dry and then season...usually with plenty of garlic and salt 'n pepper. Everglades Seasoning works good too. I then cook the meat indirect for a while at medium heat and then finish it up direct over the coals to give it some grill marks or crust.

Of course, bacon wrapped gator sounds good, too!! LOL

{"commentId":7534929,"threadId":"598525","contentId":"2910293","authorDomain":"Ask-A-Butcher"}

1 vote

#4.1 - Mon Jun 8, 2009 11:02 PM EDT

{"commentId":7536358,"authorDomain":"maddad0467"}

maddad

deep fried is out this year! and piggy gator sounds great. thanks

{"commentId":7536358,"threadId":"598525","contentId":"2910293","authorDomain":"maddad0467"}

#4.2 - Tue Jun 9, 2009 1:24 AM EDT

{"commentId":7535111,"authorDomain":"rochart"}

rochart

We all have to eat to live.

If one cannot enjoy what one eats...what is the point?

It sounds great! You are correct thoungh it is probably not everyday fare. ;^)

{"commentId":7535111,"threadId":"598525","contentId":"2910293","authorDomain":"rochart"}

#5 - Mon Jun 8, 2009 11:16 PM EDT

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STEVE GRAVES

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Bacon Wrapped Spareribs :)

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