Bacon Wrapped Country Style BBQ RibsJune 3, 2018
Bacon Wrapped Ribs in the Smoker
With Barbecue Beer Glaze
If you know me… you know i have never met a dead pig I didn’t like. What makes a tasty dead pig even MOAR enjoyable… is wrapping it in more dead pig. Today, we are making our ribs in the smoker, but you can certainly do this one on your grill as well. Just cook low over indirect heat and you should be good. Low and slow is better (3-4 hours), but you can do it in as quick as two hours by raising the temp after the first hour, if you are pressed for time.
OH… we should point out that “Country Style Ribs” are not really ribs in the traditional sense of the word. They are cut from the blade end of the pork loin close to the shoulder. They are typically much meatier than other rib cuts. They also contain no rib bones, but instead contain parts of the shoulder blade… and are certainly delicious. I’m quite sure you will enjoy them.
You Will Need:
Country Style Pork Ribs
Thick Sliced Bacon
annnnnd… Your Favorite Pork Rub (i know what mine is)
For the BBQ Beer Glaze:
2 cup(s) BBQ Sauce
1 cup(s) Beer
1 Tbsp Apple Cider Vinegar
1 Tbsp Yellow Mustard
1) Take your Country Style Pork Ribs and rub them all over with yellow mustard and then cover the meat on all sides with your favorite BBQ pork rub. (I bet you can guess which one we used)
NOTE: The mustard will help your spice and bacon stick to the meat.
2) Wrap two slices of bacon around each pork rib. Some people like to use all wooden toothpicks or skewers to hold the bacon to the ribs. I prefer to not use them.
3) Load smoker with apple-wood and set your temperature at 220 degrees Fahrenheit . Don’t forget to re-fill your water tray.
4) While the ribs are smoking, you can mix up the BBQ Beer Glaze in a small bowl by combining the Barbecue Sauce, Beer, Apple Vinegar and Yellow Mustard. Whisk those ingredients together until combined well. Let sit in cooler until needed.
5) After the ribs have smoked for one hour, brush the outside of the ribs with the Barbecue Beer Glaze that you made earlier. Continue to smoke the meat for an additional hour and test with a digital thermometer. Continue to smoke until internal temp is at 145°F. Remove from smoker, let sit for five minutes and serve. Enjoy!
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OH, and if you feel like buying us a beer… well… we would enjoy that too! 🙂