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.
Recipe
Author
Hy-Vee Seasons Magazine
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Description
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….
Servings and Ingredients
Ingredients
Serves 12
| Quantity | Ingredient | Add |
|---|---|---|
| 2 (2- to 2¾-lb.) extra-meaty pork loin back rib racks | ||
| 2 tbsp. Gustare Vita olive oil | ||
| 5 tbsp. Hy-Vee whiskey BBQ rub | ||
| ½ c. maple bacon onion jam | ||
| ¼ c. packed Hy-Vee dark brown sugar | ||
| ¼ c. Full Circle Market organic raw, unfiltered apple cider vinegar | ||
| ¼ c. Kinder’s bourbon peach BBQ wing sauce & dip, plus additional for serving | ||
| 1 tbsp. bottled minced garlic | ||
| 2 (16-oz.) pkg. Hy-Vee double smoked thick-sliced bacon, crisp-cooked and crumbled |
Things To Grab
- Paper towels
- Sharp knife
- Silicone pastry brush
- Plastic wrap
- Pellet smoker
- Hickory wood grilling pellets and water pan
- Medium nonstick skillet
- Silicone spatula
- Heavy foil
- Tongs
- Instant-read thermometer
Directions
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.
Nutrition facts
Servings
440 Calories per serving
Amounts Per Serving
- Total Fat: 30g
- Cholesterol: 105mg
- Sodium: 960mg
- Total Carbohydrates: 15g
- Protein: 29g
Daily Values
0%
Iron 6%
0%
Calcium 4%
0%
Vitamin D 6%
0%
Potassium 4%