Bacon lovers, here’s a rib recipe for you! These smoky ribs are encrusted with a thick sticky-sweet bacon bark for the ultimate barbecue experience. Mmmm….

Smoked Bacon-Jam Pork Ribs

Pat ribs dry with paper towels; remove and discard the silverskin. Trim excess fat if needed. Brush all sides of ribs with oil. Sprinkle rub over tops and bottoms of rib racks; and gently rub in. Wrap each rack in plastic wrap and refrigerate for 30 minutes.

Meanwhile, preheat pellet smoker according to manufacturer's directions to maintain a temperature of 230 degrees to 240 degrees. Use wood pellets and water pan as directed.

For bacon-bark jam, stir together jam, brown sugar, vinegar, ¼ cup BBQ sauce and garlic in a medium nonstick skillet. Bring to a boil over medium heat. Reduce heat to medium-low and simmer for 3 to 4 minutes or until reduced to 1 cup. Remove from heat; fold in bacon. Set aside.

Unwrap rib racks; place ribs, bone sides down, on rack in smoker. Close smoker; smoke for 2 hours.

Cut 2 (29x12-in.) sheets heavy foil. Remove ribs from smoker. Place each rib rack, bone side down, on a sheet of foil. Fold up and crimp edges on each foil sheet to make a foil pan with a 1-in. rim, leaving top open. Divide bacon-bark jam in half and press on top of each rib rack. Place foil trays with ribs on rack in smoker. Close smoker; smoke for 1½ to 2 hours more or until an instant-read thermometer inserted in thickest part of meat and not touching bone reaches 200 degrees to 205 degrees*. Add additional wood pallets as needed to maintain smoke.
*TIP: If internal rib temperature plateaus, or stalls, loosely cover ribs with foil and continue smoking until internal temperature reaches 200 degrees to 205 degrees.

Remove ribs from smoker; let stand for 10 minutes. Serve with additional bourbon peach BBQ sauce, if desired.
Note: This recipe was tested using a pellet smoker. Smoking times may vary depending on style and size of smoker.