Welcome to our step-by-step guide on smoking perfect bacon-wrapped baby back ribs on the Weber Kettle. Whether you’re a seasoned pitmaster or a beginner, this guide is designed to help you achieve perfect, fall-off-the-bone ribs every time. From selecting the right ingredients to monitoring the temperature, we’ll cover everything you need to know to impress your guests with your barbecue skills. So, let’s fire up the grill and get started!

How to Smoke Perfect Bacon-Wrapped Baby Back Ribs on the Weber Kettle: A Step-by-Step Guide

Do you love the smoky taste of perfectly cooked bacon-wrapped baby back ribs? Are you looking to learn a step-by-step guide for smoking them on your Weber Kettle? Look no further, as this article will provide you with all the information you need to create mouth-watering ribs that are sure to impress all of your friends and family.

Introduction

Smoking bacon-wrapped baby back ribs is an art that requires patience and a bit of seasoning knowledge. By using the right tools, seasonings, and techniques, you can create a melt-in-your-mouth dish that will satisfy your cravings. Here’s how to do it:

1. Prepare the Meat: Baby back ribs are smoked on a Weber Kettle using the Slow n Sear. The ribs are rubbed with Flaps 20 Cowboy Rub and left in the refrigerator overnight. The membrane is removed, and the bones are scored before the rub is applied.

2. Get the Grill Ready: Peach wood is added to the coals for smoke flavor and the ribs are cooked naked on the kettle for four to five hours. Apple juice and apple cider vinegar mixture is used for spritzing the ribs. During this time, you can use the Weber Kettle Premium, Nitrile Gloves, and ThermoPro Wireless Thermometer.

3. Serve and Enjoy: The bacon-wrapped baby back ribs should be served hot and fresh, straight from the grill. The flavors of the rub, smoke, and meat are a perfect complement to each other, making every bite a delectable experience.

Step-by-Step Guide

Here’s a step-by-step guide on how to smoke perfect bacon-wrapped baby back ribs on your Weber Kettle:

1. Preheat the Kettle: Light the charcoal and wait for it to get hot. Meanwhile, remove the membrane from the back of the ribs and score the bones.

2. Season the Ribs: Rub the ribs with Flaps 20 Cowboy Rub and place them in the refrigerator overnight. This gives the spices enough time to seep into the meat.

3. Get the Wood Ready: When the charcoal is ready, add the peach wood to the coals. This gives the ribs a smoky flavor that enhances their taste.

4. Cook the Ribs: Naked cook the ribs on the Weber Kettle for four to five hours, until the internal temperature reaches 203°F. Spritz the ribs with the apple juice and cider vinegar mixture every 30 minutes to keep them moist and flavorful.

5. Wrap with Bacon: After the ribs have cooked, wrap them with bacon and place them back on the grill for an additional 15-20 minutes. This allows the bacon to crisp up and adds extra flavor to the ribs.

6. Rest and Serve: When the bacon-wrapped baby back ribs are done, let them rest for a few minutes before serving. Serve them hot and fresh, and enjoy the delicious flavors.

Conclusion

Smoking perfect bacon-wrapped baby back ribs on the Weber Kettle requires a bit of planning and seasoning knowledge, but it’s worth the effort. By following this step-by-step guide, you can create mouth-watering ribs that will impress all of your friends and family. Remember to use the right tools, seasonings, and techniques, and enjoy the smoky flavor of this classic outdoor barbecue dish.

FAQs

1. Can I use other wood for smoking the ribs?
   Yes, you can use other types of wood like hickory or oak for smoking the ribs. However, peach wood adds a unique flavor to the ribs that is hard to replicate.

2. What temperature should I cook the ribs at?
   Cook the ribs at a temperature of 225-250°F for four to five hours. This allows the meat to cook to perfection without drying out.

3. Should I wrap the ribs with foil or paper during cooking?
   No, you don’t need to wrap the ribs with foil or paper during cooking. This allows the smoke flavor to penetrate the meat and gives the ribs a crispy texture.

4. Can I use other barbecue rubs instead of Flaps 20 Cowboy Rub?
   Yes, you can use other barbecue rubs of your choice. However, Flaps 20 Cowboy Rub is a great seasoning that enhances the smoky flavor of the ribs.

5. Can I make the ribs ahead of time?
   Yes, you can make the ribs ahead of time and reheat them when ready to serve. However, fresh ribs are always the best, so try to serve them as soon as possible after cooking.