{"id":6029,"date":"2013-06-20T09:39:01","date_gmt":"2013-06-20T16:39:01","guid":{"rendered":"http:\/\/www.cooking-outdoors.com\/?p=6029"},"modified":"2015-10-05T08:20:20","modified_gmt":"2015-10-05T15:20:20","slug":"bbq-bacon-wrapped-ribs-video","status":"publish","type":"post","link":"https:\/\/cooking-outdoors.com\/bbq-bacon-wrapped-ribs-video\/","title":{"rendered":"BBQ Bacon Wrapped Ribs Video"},"content":{"rendered":"<h2>BBQ Bacon Wrapped Ribs Video<\/h2>\n<p>BBQ Bacon Wrapped Ribs in the <a href=\"http:\/\/www.outdoorcooking.com\" target=\"_blank\" rel=\"nofollow\">Camp Chef Big Gas Grill<\/a>, proving you can BBQ anywhere anytime! Whenever you can combine Bacon, Ribs and BBQ into one delicious meal you have a winning BBQ recipe.<\/p>\n<p>BBQ Bacon Wrapped Ribs Recipe: <a title=\"BBQ Bacon Wrapped Ribs Recipe\" href=\"http:\/\/www.cooking-outdoors.com\/bbq-bacon-wrapped-ribs.html\" target=\"_blank\">http:\/\/www.cooking-outdoors.com\/bbq-bacon-wrapped-ribs.html<\/a><\/p>\n<p>Homemade BBQ Sauce Recipe: <a title=\"Homemade BBQ Sauce Recipe\" href=\"http:\/\/www.cooking-outdoors.com\/how-to-make-homemade-bbq-sauce.html\" target=\"_blank\">http:\/\/www.cooking-outdoors.com\/how-to-make-homemade-bbq-sauce.html<\/a><\/p>\n<p>Basic BBQ Rub Recipe: <a title=\"Basic BBQ Rub Recipe\" href=\"http:\/\/www.cooking-outdoors.com\/basic-barbecue-rub.html\" target=\"_blank\">http:\/\/www.cooking-outdoors.com\/basic-barbecue-rub.html<\/a><\/p>\n<p><iframe loading=\"lazy\" width=\"1080\" height=\"608\" src=\"https:\/\/www.youtube.com\/embed\/Czn6HnJZvdY?feature=oembed\" frameborder=\"0\" allowfullscreen><\/iframe><\/p>\n<h6>\u00a0(Closed Captioning available for this video)<\/h6>\n<p>&nbsp;<\/p>\n<blockquote><p><strong>Video Transcript: \u00a0<\/strong><br \/>\nPresenter:<br \/>\nHey, everyone, today I\u2019m going to show you my secret bacon wrapped rib recipe, yup, here on the Cooking Everything Outdoors show.<br \/>\nShhh, it\u2019s a secret.<br \/>\nGary House with the outdoor cook Cooking Everything Outdoors show, I hope you try this at home.<br \/>\nSo in order to make our secret rib recipe we have to use a few ingredients.<br \/>\nAnd actually this recipe is quite small and very easy to prepare and will cook in less time than a normal rack of ribs will, which makes it even better for those that are kind of intimidated still about grilling ribs on the barbecue.<br \/>\nThey just can\u2019t get them right.<br \/>\nAnd this is somewhat full proof.<br \/>\nAnd I think you\u2019d be really surprised how easy all this comes together.<br \/>\nWe have several ingredients that we use in this recipe.<br \/>\nSo our first main ingredient is a rack of ribs.<br \/>\nAnd now this is pork ribs and it\u2019s a St. Louis cut which I find works very, very well for this recipe.<br \/>\nYou could go with the baby back or you can use a full rack but it\u2019s a little harder to work with and I\u2019ll show you why as we get into this.<br \/>\nI will be wrapping my ribs in bacon.<br \/>\nSo any type of medium to thin cut bacon is going to work out really good.<br \/>\nDon\u2019t get that big thick slab stuff.<br \/>\nIt tends to be a little too, hmm, not greedy but just too thick on the ribs.<br \/>\nHoney mustard, we\u2019ll use this.<br \/>\nThis is a binder for our rub that we made.<br \/>\nAnd here I have an all-purpose barbecue rub that I just absolutely love on my pork ribs.<br \/>\nAnd of course, homemade barbecue sauce.<br \/>\nCan\u2019t do without that.<br \/>\nAlong with grilling our ribs, very slow low temperature, we\u2019re going to be using smoking chips and I\u2019m going to be using some cherry smoking chips on this recipe.<br \/>\nNow our St. Louis cut of ribs here all I\u2019ve done so far is I\u2019ve washed it and pat it dry.<br \/>\nAnd it has little bits of extra meat, flaps of flesh.<br \/>\nThere\u2019s various names for them but I just don\u2019t want on there right now and it\u2019ll affect my ribs as I\u2019m wrapping them.<br \/>\nSo I\u2019m going to trim some of this up.<br \/>\nAnd it\u2019s not that it\u2019s bad and actually we\u2019re going to throw it on the grill anyway and cook it up but it\u2019s just more than I need on there because I\u2019m looking for uniform, consistent slices out of my ribs.<br \/>\nAnd here we have this back flap here.<br \/>\nI want to remove that.<br \/>\nIt\u2019s optional of course, but I just don\u2019t want it on mine.<br \/>\nAnd this little back strap, whatever it is, actually makes for pretty good eating once you get that membrane off of there.<br \/>\nAnd then I want to remove the membrane.<br \/>\nI know a lot of people don\u2019t remove the membrane and in competition cooking and all that it\u2019s absolutely necessary, I prefer to have the membrane off of there.<br \/>\nAnd I\u2019ve removed it several times in the past videos.<br \/>\nI\u2019m showing you how to do that but just go through it real quick.<br \/>\nThe one thing you will need are some paper towels and you\u2019re going to need that to grab that membrane and peel it off.<br \/>\nNow, in order to get this membrane off we\u2019re going to grab it with our paper towels and quite often you can just take this membrane here and just give it a pull and it\u2019ll come right up.<br \/>\nNow if you can\u2019t get a piece of that you can take a butter knife which works really good and you can work that under the skin there to get a hold of some of that membrane.<br \/>\nIt\u2019s relatively easy.<br \/>\nOnce you get a fairly decent piece pulled back it virtually removes itself.<br \/>\nThe whole piece will just virtually come right off.<br \/>\nAnd it makes pretty quick, pretty quick cleanup on the ribs.<br \/>\nRemoving that membrane is going to allow the back of the ribs to be exposed to the rub giving it a little bit of additional flavor, tends to eliminates some of that chewiness you\u2019ll find on the back of ribs.<br \/>\nYou\u2019ll find that happens in the restaurants a lot of times when they don\u2019t cook them low and slow, you know, they braze those ribs, they leave the membrane on there and you get this fall apart piece of rib that has that membrane on the back.<br \/>\nIt\u2019s kind of chewy like you know a shoe leather tongue.<br \/>\nSo it\u2019s kind of nasty.<br \/>\nI like to remove it every time.<br \/>\nNow the secret to preparing this recipe is we\u2019re going to cut the ribs first.<br \/>\nI know that\u2019s completely backwards from what you are used to and what you\u2019ve done in the past.<br \/>\nUsually you cook your whole rack and then you cut them or tear them apart.<br \/>\nBut we\u2019re going to do that first.<br \/>\nNow what I\u2019ll do is what they do a lot of times in competition cutting.<br \/>\nAnd I have this backside up.<br \/>\nThe reason I do that is so I can see the ribs a little bit better.<br \/>\nBut, you know, you got a rib and then meat, rib and meat, rib and meat.<br \/>\nYou know the routine.<br \/>\nSo what I\u2019m going to do is I am going to isolate with a sharp knife one of the rib bones.<br \/>\nAnd we lose a little bit of meat but not a lot.<br \/>\nSo I\u2019ve got meat on one side, rib bone on the other.<br \/>\nThen I\u2019m going to go find the other rib bone on the side and I\u2019m going to cut that off.<br \/>\nTrying to save as much meat as possible when I do.<br \/>\nAnd there I have it.<br \/>\nSo there is our riblet with the bone, the meat on both sides to double-cut a rib.<br \/>\nI\u2019m going to do that with every one of these.<br \/>\nSo this one I just cut off and I try to go in at a little bit of an angle so that I can work my way around that rib and save as much meat as possible.<br \/>\nI don\u2019t want any of that to going to waste, so you see how I did that, that bone is just virtually isolated.<br \/>\nSo I\u2019ve got meat, bone and then I\u2019m going to go on the other side, I\u2019m going to come in at an angle.<br \/>\nWatch your knife, make sure it doesn\u2019t slip and really make sure it is sharp because that\u2019s that only way you\u2019re going to do this.<br \/>\nAnd I\u2019m going to get these huge chunks of meat, one bone, all meat.<br \/>\nI\u2019m going to do that all the way through and I\u2019m going to reduce this rack about half its normal size.<br \/>\nI\u2019ll have several really nice thick meaty chunks of ribs that we\u2019re going to wrap in bacon.<br \/>\nSo here I\u2019ve removed every other bone from the rack of ribs and you can see I\u2019ve got these beautiful super meaty, super fat pieces of riblets.<br \/>\nAnd we\u2019re going to wrap each one of those in bacon.<br \/>\nThat\u2019s going to be our moisturizer as these are grilling.<br \/>\nBut before I do that I want to take and put these in a re-sealable bag because it makes a little bit easier to work with.<br \/>\nAnd then I\u2019m going to apply my honey mustard binder.<br \/>\nAnd basically all this is, is to help the rub that we\u2019ve made adhere to the ribs.<br \/>\nDoesn\u2019t give off a lot of flavor.<br \/>\nI do find that sometimes I go little bit of a tang to it.<br \/>\nThere\u2019s probably maybe 2 tablespoons that I used.<br \/>\nThat maybe too much and maybe too less depending on your personal preferences are but that\u2019s what we\u2019re rolling with today.<br \/>\nI\u2019m going to get these all good and coated.<br \/>\nSo there, our ribs are coated in the honey mustard.<br \/>\nSmells honey mustardy.<br \/>\nNow I want to take the rib rub.<br \/>\nThis is our sweat heat rib rub we\u2019ve made.<br \/>\nAnd I want to give these a good, good coating.<br \/>\nMaybe good 1\/2 cup is going in there.<br \/>\nI don\u2019t want to be shy on that.<br \/>\nAnd you could do this on the tray that I just carved everything up on.<br \/>\nI don\u2019t like to do it that way but just make sure your rub gets covered all over the surfaces of the ribs.<br \/>\nNow this can go back in the fridge for another couple hours to help maybe bind it a little bit better.<br \/>\nLet some of those flavors melt into the ribs if you want.<br \/>\nI\u2019m not going to do it that long.<br \/>\nI\u2019m actually going to get going on this pretty quick in the time that it takes me to preheat my Camp Chef Big Gas Grill.<br \/>\nAnd I just have some regular original size bacon here I got a fairly decent price on.<br \/>\nAnd the flies will leave us alone long enough.<br \/>\nWe\u2019ll get these wrapped.<br \/>\nI find about one piece is all you need per rib.<br \/>\nSo I have our nicely coated brined and rubbed, so I\u2019ll start with the piece started on the bottom of the rib and I\u2019m going to just wrap it around and I\u2019m going to go around two or three times.<br \/>\nAnd in this case, this is so big I\u2019m going to need 2 pieces because I don\u2019t want to skimp on the bacon right now.<br \/>\nThis beacon is pretty warm.<br \/>\nAnd that\u2019s what it looks like right there.<br \/>\nSo that\u2019s a wrapped rib.<br \/>\nAnd let\u2019s keep doing that as many slices it takes to get these good and wrapped.<br \/>\nThis bacon grease is just going to add to the ribs.<br \/>\nThey\u2019re going to keep them moist and tender.<br \/>\nIt\u2019s going to eliminate the need for us to foil our ribs during the cook.<br \/>\nAnd that\u2019s some surprisingly delicious additional taste to our ribs.<br \/>\nSo this rack got me 7.<br \/>\nMy bacon is cooking in the sun.<br \/>\nI got to get these chill real quick.<br \/>\nBack in the fridge for a few minutes, preheat my Camp Chef Big Gas Grill, cleanup and start cooking.<br \/>\nSo the Camp Chef grill is preheated at this point and it\u2019s really, really hot in there.<br \/>\nLet me show you how I have this set up.<br \/>\nSo I have only one grate on the side.<br \/>\nAnd on this side it\u2019s no grate obviously but what I\u2019m going to be doing is putting my smoking chips over here.<br \/>\nIn order to do that and to facilitate cleanup I\u2019m going to take a nice chunk of aluminum foil and I\u2019m going to sit it down in here without burning myself.<br \/>\nSo I had no heat on this side and my heat is on this side on low.<br \/>\nI\u2019m going to try to get the temperature down on this as low as I possibly can.<br \/>\nSo I\u2019m ready to add my ribs now.<br \/>\nAnd we\u2019re just going to set these on the grate, which is nice and hot, a little bit of sizzle there.<br \/>\nAnd I\u2019m going to sprinkle a little bit more rub on there.<br \/>\nNow I want to apply my chips.<br \/>\nNow these are cherry smoking chips from Best of the West.<br \/>\nAnd as these crooks those are going to start releasing a bunch of wonderful smoke.<br \/>\nLet\u2019s close this up and start our cooking process.<br \/>\nIdeally I\u2019m going to be able to keep this under 300, I would love to try to get it around 250 is what I\u2019m shooting for, a little higher than a traditional slow smoke but we\u2019ll see how it goes.<br \/>\nSo we\u2019re into this for about an hour now and I\u2019m going to give you a quick peek of how this looks.<br \/>\nSo we\u2019re certainly getting some good color and our chips are smoking really well adding that flavor into there.<br \/>\nThey are self basting, come on really, really nice.<br \/>\nI\u2019ll close this back up and keep cooking.<br \/>\nBeen able to maintain about 250 degrees which is just about ideal for what we\u2019re doing.<br \/>\nSo the ribs have been on for about 2 hours and 45 minutes, it\u2019s close to 3 hours now.<br \/>\nAnd they\u2019re coming up to tempt about where I want them to be.<br \/>\nWe\u2019re looking for about 185-190 with the ribs cut out of a rack.<br \/>\nYou do need to temp probe them and just use an instant-read thermometer on there.<br \/>\nBut there\u2019s one thing I did forget to do and with these ribs wrapped in bacon there\u2019s a lot of grease that drips down into the stove and I forgot to show you to put a tray.<br \/>\nWhat that should have been, I did kind of halfway through, but basically I just put a little aluminum foil tray underneath my ribs so that the grease would catch and drip into that pan and not fill the bottom of my big gas grill here and that\u2019s what had happened.<br \/>\nI get some bacon grease and it drip down there.<br \/>\nAnd it just kind of pool and I was afraid it was going to catch on fire, so I changed out my foil and my chips and clean that up and put aluminum catch pan under there and that worked out just great.<br \/>\nThe chips are still smoking so I\u2019ve been smoking for about two and a half hours.<br \/>\nAnd for the last 30-40 minutes I want to start slabbing some sauce on.<br \/>\nAnd so I have my barbecue sauce, homemade.<br \/>\nAnd these ribs are just coming along just fantastic.<br \/>\nThere bacon is getting crisp here.<br \/>\nAnd we just want to start adding that other flavor profile to our ribs.<br \/>\nIt just doesn\u2019t get better than this.<br \/>\nSo we are officially at 3 hours and 15 minutes now.<br \/>\nI\u2019ve cooked them.<br \/>\nI\u2019ve sauced them.<br \/>\nAnd they are all temping between 180 and 195 on the little ones.<br \/>\nSo it\u2019s time to pull them.<br \/>\nLook at that.<br \/>\nThat smoke has created this deep rich color in there.<br \/>\nThe barbeque sauce has caramelized on there.<br \/>\nAnd the smell is just absolutely decadent.<br \/>\nSo I want to plate these up.<br \/>\nThere\u2019s 3.<br \/>\nSo there you have it, my secret shhh rib recipe, cooked on the Camp Chef Big Gas Grill with some cherry chips, lot bacon, some good homemade rub and homemade barbecue sauce.<br \/>\nSo I really hope you take a chance and throw this on your grill.<br \/>\nI think you are going to be extremely pleased and surprised at how well this cooks.<br \/>\nLot slower or lot faster than a full rack of ribs, which makes it nice if you are going to pinch for time.<br \/>\nSo this is Gary House, me Cooking Everything Outdoors show.<br \/>\nI really hope you enjoyed this.<br \/>\nAnd please take a second to visit my sponsors, Camp Chef and www.OutdoorCooking.com and www.IslandGrillstone.com.<br \/>\nWithout them none of this would be possible.<br \/>\nAnd I truly appreciate their support and I want you guys to do the same thing.<br \/>\nWe\u2019ll talk to you next time but until then you can find me on Facebook, Twitter, Pinterest, www.Cooking-Outdoors.com I think is my website and iTunes and YouTube.<br \/>\nLeave a comment.<br \/>\nPositive ones are greatly appreciated and thumbs up and likes everywhere.<br \/>\nFrom me and the flies we\u2019ll see you next time.<\/p><\/blockquote>\n<p>&nbsp;<\/p>\n<p><a href=\"http:\/\/www.cooking-outdoors.com\/bbq-bacon-wrapped-ribs-video\/bacon-wrapped-bbq-ribs\/\" rel=\"attachment wp-att-11654\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-medium wp-image-11654\" src=\"http:\/\/www.cooking-outdoors.com\/wp-content\/uploads\/2013\/06\/Bacon-Wrapped-BBQ-Ribs-300x168.jpg\" alt=\"Bacon Wrapped BBQ Ribs\" width=\"300\" height=\"168\" srcset=\"https:\/\/cooking-outdoors.com\/wp-content\/uploads\/2013\/06\/Bacon-Wrapped-BBQ-Ribs-300x168.jpg 300w, https:\/\/cooking-outdoors.com\/wp-content\/uploads\/2013\/06\/Bacon-Wrapped-BBQ-Ribs.jpg 800w\" sizes=\"auto, (max-width: 300px) 100vw, 300px\" \/><\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>BBQ Bacon Wrapped Ribs Video BBQ Bacon Wrapped Ribs in the Camp Chef Big Gas Grill, proving you can BBQ anywhere anytime! Whenever you can combine Bacon, Ribs and BBQ into one delicious meal you have a winning BBQ recipe. BBQ Bacon Wrapped Ribs Recipe: http:\/\/www.cooking-outdoors.com\/bbq-bacon-wrapped-ribs.html Homemade BBQ Sauce Recipe: http:\/\/www.cooking-outdoors.com\/how-to-make-homemade-bbq-sauce.html Basic BBQ Rub Recipe: [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":11654,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","_exactmetrics_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[499],"tags":[76,3084,5360,3065,3077,3083,2048,2449,2451,3081,491,3072,3073,1269,3066,3069,3067,3070,1336,399,2135,3086,3071,3087,3088,3074,3082,3079,3080,1800,3068,3075,3078,68,3076,3085],"class_list":["post-6029","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-how-to-videos","tag-bacon","tag-bacon-wrapped","tag-bbq","tag-bbq-bbq","tag-bbq-pork-ribs-recipe","tag-bbq-recipe-homemade-bbq-sauce","tag-bbq-recipes","tag-bbq-rib","tag-bbq-rib-recipe","tag-bbq-rib-recipes","tag-bbq-ribs","tag-bbq-ribs-in-oven","tag-bbq-ribs-on-the-grill","tag-bbq-ribs-recipe","tag-bbq-ribs-recipes","tag-bbq-ribs-rub","tag-best-bbq-ribs","tag-best-bbq-ribs-recipe","tag-big-gas-grill","tag-camp-chef","tag-camp-chef-big-gas-grill","tag-cooking-with-bacon","tag-easy-bbq-ribs-recipe","tag-fathers-day-meal","tag-fathers-day-recipe","tag-grilled-bbq-ribs","tag-how-do-you-bbq-ribs","tag-how-to-cook-bbq-ribs","tag-how-to-make-bbq-ribs","tag-how-to-bbq-ribs","tag-recipe-for-bbq-ribs","tag-recipes-bbq-ribs","tag-recipes-for-bbq-ribs","tag-ribs","tag-smoked-bbq-ribs","tag-wrapping-with-bacon"],"yoast_head":"<!-- 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