Flavor Expedition Recipe

Bacon-Wrapped Ribs

January 20, 2024
Be the first to rate
Ever looked at a rack of ribs and thought, “You know what this needs? More pig.” Yeah, us too. We took a perfectly good rack of ribs, gave it a salty pork hug, and smoked it low and slow 'til the bacon was crisp, the meat was fall-off-the-bone tender, and your neighbors started peeking over the fence. This is barbecue blasphemy in the best way possible—featuring Western Dawn, our green chile chipotle blend with just the right amount of smoky kick (2 out of 5 heat). Let's make magic.
Jump to Recipe Print This Recipe
Bacon-Wrapped Ribs: The Porky Showstopper stacked with green onions and seasoning, ready to be devoured.
Feeds 4-6
Prep Time 20 minutes
Cook Time 3.5 hours
Total Time 4 hours
Green Chile Chipotle Seasoning from Western Dawn alongside dried chiles and green peppers. [pack-1]
Featured Flavor

Western Dawn

The seasoning that brings the recipe together.

Shop This Flavor

Ingredients

  • 1–2 racks of pork ribs (baby back or St. Louis style)
  • 1 lb thick-cut bacon (1 slice per rib)
  • FEC Western Dawn seasoning (or your fave FEC blend)
  • Your favorite BBQ sauce (sweet, smoky, or spicy—it’s your party)
  • Crumbled feta cheese (optional garnish)
  • Green onions, chopped (optional garnish)
  • Toothpicks (don’t skip these unless you love bacon carnage)

Instructions

  1. Prep the Ribs

    • Remove the silver skin membrane from the back of the ribs. (It’s slippery—use a paper towel for grip!)
    • Pat dry with paper towels.
    • Cut the ribs between the bones into individual pieces.

  2. Wrap 'Em Up

    • Wrap each rib with a slice of thick-cut bacon. Secure with toothpicks.
    • Sprinkle Western Dawn generously over every nook and cranny of your bacon-wrapped beauties.
    • Let them sit at room temp while you prep your smoker.

  3. Low & Slow Smoke

    • Preheat your smoker to 225°F.
    • Place ribs directly on the grates, perpendicular to the lines so they don’t fall through.
    • Smoke until they hit an internal temp of 170°F (about 2.5–3 hours depending on rib size).

  4. Sauce + Sizzle

    • Brush the ribs with your favorite BBQ sauce.
    • Crank up the smoker to 400°F.
    • Let ribs cook another 20–30 minutes until they hit 195–200°F internal and the bacon is crispy and caramelized.

  5. Serve & Slay

    • Remove from the smoker and don’t forget to pull out those toothpicks! Unless you're into dental adventures.
    • Garnish with crumbled feta and green onions for that salty-fresh pop.
    • Serve hot, napkins optional (but highly recommended).

These bacon-wrapped ribs are unapologetically extra. With Western Dawn bringing a whisper of heat and a punch of chipotle-smoky flavor, they’re perfect for cookouts, game day, or anytime you want to outdo your own grill game.

Pro Tip

  • Want crispier bacon? Pop the ribs under a broiler for 2–3 minutes at the end.
  • Prefer a sweeter finish? Use a honey-based BBQ sauce.
  • No smoker? You can bake at the same temps—just use a wire rack and tray for airflow.

Like This? Leave a Comment.

Tried it, tweaked it, or made it disappear in one sitting? Tell us how it went.

Rate This Recipe

More Recipes Worth Repeating

Chicken Poblano Soup Chicken Poblano Soup Cajun Shrimp Pasta Cajun Shrimp Pasta Cajun Crab Cakes Cajun Crab Cakes Oven Baked Potato Chips Oven Baked Potato Chips

Bacon-Wrapped Ribs

January 20, 2024

Featured Flavor Western Dawn
Feeds4-6
Prep Time20 minutes
Cook Time3.5 hours
Total Time4 hours
Ever looked at a rack of ribs and thought, “You know what this need...

Ingredients

  • 1–2 racks of pork ribs (baby back or St. Louis style)
  • 1 lb thick-cut bacon (1 slice per rib)
  • FEC Western Dawn seasoning (or your fave FEC blend)
  • Your favorite BBQ sauce (sweet, smoky, or spicy—it’s your party)
  • Crumbled feta cheese (optional garnish)
  • Green onions, chopped (optional garnish)
  • Toothpicks (don’t skip these unless you love bacon carnage)

Instructions

  1. Prep the Ribs

    • Remove the silver skin membrane from the back of the ribs. (It’s slippery—use a paper towel for grip!)
    • Pat dry with paper towels.
    • Cut the ribs between the bones into individual pieces.

  2. Wrap 'Em Up

    • Wrap each rib with a slice of thick-cut bacon. Secure with toothpicks.
    • Sprinkle Western Dawn generously over every nook and cranny of your bacon-wrapped beauties.
    • Let them sit at room temp while you prep your smoker.

  3. Low & Slow Smoke

    • Preheat your smoker to 225°F.
    • Place ribs directly on the grates, perpendicular to the lines so they don’t fall through.
    • Smoke until they hit an internal temp of 170°F (about 2.5–3 hours depending on rib size).

  4. Sauce + Sizzle

    • Brush the ribs with your favorite BBQ sauce.
    • Crank up the smoker to 400°F.
    • Let ribs cook another 20–30 minutes until they hit 195–200°F internal and the bacon is crispy and caramelized.

  5. Serve & Slay

    • Remove from the smoker and don’t forget to pull out those toothpicks! Unless you're into dental adventures.
    • Garnish with crumbled feta and green onions for that salty-fresh pop.
    • Serve hot, napkins optional (but highly recommended).

These bacon-wrapped ribs are unapologetically extra. With Western Dawn bringing a whisper of heat and a punch of chipotle-smoky flavor, they’re perfect for cookouts, game day, or anytime you want to outdo your own grill game.

Pro Tip

  • Want crispier bacon? Pop the ribs under a broiler for 2–3 minutes at the end.
  • Prefer a sweeter finish? Use a honey-based BBQ sauce.
  • No smoker? You can bake at the same temps—just use a wire rack and tray for airflow.

Recipe Reviews (0)

Tell us how it turned out and rate the recipe.

Be the first to rate it

No reviews yet. Be the first to tell us how it turned out.

Leave a Recipe Review

Your rating
Please note: comments must be approved before they are published