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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!
Course Entree
Cuisine Hot Smoking
Prep Time 20 minutes
Cook Time 4 hours 20 minutes
Servings 6
Author Jeff Phillips


  • 2 racks of baby back ribs
  • Molasses
  • Jeff's Original Rub
  • Foil or foil pan
  • 1 lb of thin or original sliced bacon (count the slices.. 14-16 slices per pound is ideal thickness)
  • Toothpicks (optional)


  • 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.