Bacon-Wrapped Ribs: The Porky Showstopper

Jan 20, 2024

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.

Feeds: 4–6 hungry humans
Prep Time: 20 minutes
Cook Time: ~3.5 hours
Total Time: ~4 hours
Cook Temp: Start at 225°F, finish at 400°F
Servings: About 12–18 individual ribs

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).

Tips & Notes:

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.

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.