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.