These Bacon Ribs combine the smoky richness of thick-cut bacon with the tenderness of perfectly smoked St. Louis-style ribs. A carefully balanced cure of maple syrup, honey, garlic, herbs, and warm spices transforms the pork before it is slowly smoked over apple, cherry, and pecan wood, then finished with a buttery maple-bourbon glaze. The result is juicy, subtly salty, lightly sweet, and unlike any traditional barbecue rib—a showstopping meal for backyard gatherings, holiday cookouts, or any occasion that calls for something memorable.

Ingredients

Ribs

• 2 racks St. Louis-style pork ribs
• 2 Tablespoons Dijon mustard

Cure

• 1 gallon cold water
• 1 cup kosher salt
• 1 cup packed dark brown sugar
• 1/2 cup honey
• 1/4 cup pure maple syrup
• 2 teaspoons Prague Powder No. 1 (pink curing salt)
• 2 Tablespoons whole black peppercorns, lightly crushed
• 6 garlic cloves, crushed
• 4 bay leaves
• 2 cinnamon sticks
• 8 whole cloves
• 1 Tablespoon whole mustard seeds

Rub

• 2 Tablespoons coarse black pepper
• 1 Tablespoon smoked paprika
• 2 teaspoons garlic powder
• 2 teaspoons onion powder
• 1 teaspoon ground coriander
• 1 teaspoon dry mustard

Wrap and Glaze

• 4 Tablespoons unsalted butter
• 1/4 cup packed dark brown sugar
• 2 Tablespoons pure maple syrup
• 2 Tablespoons bourbon (optional)
• 1 Tablespoon Dijon mustard
• 1 teaspoon apple cider vinegar
• 1 teaspoon coarse black pepper

Preparation

1. Remove the membrane from the back of the ribs and trim any excess fat.
2. In a large non-reactive container, combine the water, kosher salt, brown sugar, honey, maple syrup, Prague Powder No. 1, black peppercorns, garlic, bay leaves, cinnamon sticks, cloves, and mustard seeds. Stir until the salt and sugar have completely dissolved.
3. Submerge the ribs completely in the curing brine. Cover and refrigerate for 24 hours.
4. Remove the ribs from the brine and rinse thoroughly under cold water.
5. Pat the ribs dry with paper towels.
6. Place the ribs on a wire rack set over a baking sheet and refrigerate uncovered overnight. The surface will become slightly tacky, allowing the smoke to adhere more effectively while producing a deeper color and richer flavor.
7. Remove the ribs from the refrigerator 30 minutes before smoking.
8. Lightly coat both sides of the ribs with Dijon mustard.
9. Combine the black pepper, smoked paprika, garlic powder, onion powder, ground coriander, and dry mustard. Season both sides of the ribs evenly.
10. Preheat the smoker to 225°F using a wood blend of approximately 1/2 apple, 1/4 cherry, and 1/4 pecan.
11. Smoke the ribs for about 2 1/2 hours.
12. Increase the smoker temperature to 250°F and continue smoking until the ribs develop a deep mahogany color, about 30 to 60 minutes longer.
13. Place each rack on a double layer of heavy-duty aluminum foil. Divide the butter, brown sugar, maple syrup, bourbon, Dijon mustard, apple cider vinegar, and black pepper evenly between the racks. Wrap tightly.
14. Return the wrapped ribs to the smoker and continue cooking until they are probe tender, usually when the internal temperature reaches 198°F to 203°F, about 1 1/2 hours.
15. Carefully unwrap the ribs and return them to the smoker for 15 to 20 minutes to set the glaze.
16. Remove the ribs from the smoker and let them rest for 20 minutes before slicing and serving.

Cook’s Notes

• Prague Powder No. 1 is essential for safely curing the ribs and creating their signature bacon flavor. Measure it accurately and never substitute another curing salt.
• Refrigerating the ribs uncovered overnight creates the ideal surface for smoke adhesion and improves both bark and color.
• A blend of 1/2 apple, 1/4 cherry, and 1/4 pecan wood produces a balanced smoke flavor and a beautiful mahogany finish.
• Cook until the ribs are probe tender rather than relying solely on temperature.
• Bourbon is optional but adds exceptional depth to the glaze.
• Because these ribs are cured, they pair especially well with tangy, savory side dishes rather than overly sweet barbecue accompaniments.
• Leftover Bacon Ribs are excellent in breakfast hash, omelets, baked beans, macaroni and cheese, sandwiches, or chopped into fried rice.

Serving Suggestions

• Smoked Gouda macaroni and cheese
• Roasted Brussels sprouts with a balsamic glaze
• Maple-bourbon baked beans
• Creamy jalapeño coleslaw
• Roasted sweet potatoes
• Cast-iron skillet cornbread
• Dill pickle spears

Beverage Suggestions

Adult Beverages

• Kentucky bourbon
• Oktoberfest lager
• Brown ale
• Dry hard cider
• Pinot Noir

Non-Alcoholic

• Sparkling apple cider
• Fresh lemonade
• Unsweetened iced tea
• Fresh apple cider