Bacon Ribs on the All-in-1
Posted on December 21, 2021
As a pitmaster, I get fed up with cooking and eating the same 4 meats that I cook at events, especially classic sweet ribs!
So today, I have a different recipe for you : Bacon-wrapped ribs that don’t need a sauce, a heat deflector or any basting while cooking…
That’s right—it’s probably the easiest rib recipe in the world!
Here’s how to make them:
- Chimney starter
- House of BBQ Experts Hickory Wood Chips (optional)
- House of BBQ Experts Thermomax
- Bacon slices (I recommend using high-quality bacon and not the soft, stretchy commercial bacon)
- House of BBQ Experts Kansas Spice Mix and Rub, crushed, to taste
- House of BBQ Experts Texas Spice Mix and rub, to taste
- On your work surface, lay the bacon slices vertically next to each other (so they touch).
- Remove the white membrane from the back of the ribs, then apply a thin layer of Kansas dry rub to both sides.
- Place the ribs in the middle of the bacon slices, then fold them over.
- Sprinkle the top of the “wrapped” ribs with a thin layer of Texas dry rub. Set aside.
- Light the chimney.
- Empty the hot charcoal from the chimney into one side of the BBQ.
- Add a few extra pieces of charcoal in the BBQ and a nice big piece of hickory wood on top. (optional)
- Install the All-in-1 on the BBQ, then set the grate on top.
- Transfer the ribs to the grill, away from the heat, and cook for about 1 1/2 hours at 450°F until a thermometer placed between 2 bones reads an internal temperature of at least 208°F (or 215°F if you like the meat to pull away from the bones). “Standard” ribs are usually ready when they reach an internal temperature of 203°F. Because they cook very quickly with this recipe, the internal temperature must be higher or they will not be tender. Don’t worry, a longer cooking period will keep the bacon fat juicy.
- Turn the ribs over halfway through cooking (optional).
- Serve and enjoy!
Happy eating and happy grilling!