Treat your taste buds to the ultimate BBQ experience with Bacon Wrapped Baby Back Ribs recipe. Individually sliced and wrapped in bacon, seasoned and sweetly sauced, each rib is cooked for a generous 3 hours in the YS480s for a smoky, salty and sweet taste you won't soon forget!
WHAT YOU'LL LOVE
- Sliced before cooking, not after. Cutting the rack into individual ribs upfront turns this into a grab-and-go bite instead of a whole rack you have to carve at the table.
- Seasoned in two layers, on two proteins. The rib gets mustard sauce and a double rub, then the bacon wrap gets dusted again — flavor built into every layer, not just the meat.
- Two sauces from one cook. Splitting the batch between mustard sauce and chipotle BBQ sauce means everyone gets a choice without doing two separate cooks.
- Pulled individually, not all at once. Removing ribs as they finish (rather than on a fixed timer) accounts for natural size differences between pieces.
Bacon Wrapped Baby Back Ribs
Tom Jackson
Rated 4.5 stars by 10 users
Category
Pork
Cuisine
American
Servings
17
Prep Time
15 minutes
Cook Time
3 hours
Calories
187
These Bacon Wrapped Baby Back Ribs are guaranteed to be a hit at your next BBQ! These tasty treats are sliced individually, wrapped in bacon, seasoned and sauced, then cooked for 3 hours on the Yoder Smokers YS480s. Smoky, salty and sweet; You can't go wrong!
Ingredients
- 1 rack baby back ribs
- 14 slices classic cut bacon
-
Chile Slinger Fatali Mustard Sauce
-
Meat Church Texas Sugar BBQ Rub
-
Yoder Smokers Pork Rub
-
Chile Slinger Chipotle BBQ Sauce
Directions
- Preheat your Yoder Smokers YS480s Pellet Grill to 275ºF, set up for smoking (diffuser plate installed).
- Remove the membrane on the bone side of the rack of ribs (if present). Slice the rack into individual ribs.
- Rub a thin layer of Chile Slinger Fatali Mustard Sauce on the ribs. Season with Meat Church Texas Sugar BBQ Rub and Yoder Smokers Pork Rub.
- Wrap each rib with one slice of bacon. Dust the bacon with a little more Yoder Smokers Pork Rub.
- Transfer the ribs to the second shelf of the Yoder. Smoke until the internal temperature reaches about 200ºF, about 3-4 hours. Brush the ribs with your choice of sauce (we used Chile Slinger Fatali Mustard Sauce on half and Chile Slinger Chipotle BBQ Sauce on the other half. Let set up another 20 minutes on the grill.
- Remove the individual ribs as they finish. Some will finish before others due to their size.
Recipe Note
Recipe FAQ
Why slice the rack into individual ribs before cooking?
Cutting them apart upfront increases surface area for the rub and bacon wrap, and turns the finished dish into individual, shareable bites instead of a whole rack to carve.
What internal temperature should the ribs reach?
About 200ºF, checked with an instant-read thermometer. At this stage the meat should be tender with minimal resistance when probed.
Can I use a different sauce?
Absolutely — any BBQ or mustard-based sauce works well here. Splitting the batch between two sauces is a great way to offer variety from a single cook.
Why season the bacon wrap separately from the rib?
Dusting the bacon with more rub after wrapping means the outer layer gets its own seasoning pass instead of relying on flavor from the rib underneath alone.
Why do some ribs finish before others?
Individual ribs vary in size and thickness, so smaller pieces will hit temperature faster — pulling them as they finish rather than all at once keeps every piece properly cooked.
How indoor-friendly is this recipe?
2 out of 5 — best on the grill. The extended low-and-slow smoke that renders the bacon and tenderizes the ribs isn't practical to replicate in a standard oven.
Recipe Highlights
Cut into individual ribs first: Direction Step 2 slices the whole rack apart before any seasoning happens — an unusual order that turns this into single-bite portions rather than a rack meant to be carved after cooking.
Rubbed at every layer: Step 3 seasons the rib itself with mustard sauce and two rubs, then Step 4 dusts the bacon wrap with more rub — building flavor into both the meat and its wrapping.
Split-sauced for variety: Step 5 brushes half the batch with mustard sauce and the other half with chipotle BBQ sauce, giving two distinct flavors from a single cook.
Pulled by size, not by clock: Step 6 removes ribs individually as they finish rather than all at once, accounting for natural size variation across the rack.
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Nutrition
Nutrition
- Nutrition Serving Size
- 1 rib
- per serving
- Calories
- 187
- Fat
- 12 grams
- Saturated Fat
- 5 grams
- Cholesterol
- 43 milligrams
- Sodium
- 586 milligrams
- Carbs
- 10 grams
- Fiber
- grams
- Sugar
- 9 grams
- Protein
- 9 grams
