Jerk Bacon Wrapped Ribs - 12 of 16

Any somewhat regular fan of GrillinFools.com knows that I dig spicy food and probably my favorite flavor profile in that realm is jerk. There is something absolutely magical about it. It’s not just hot for the sake of being hot. It has a deep flavor profile and some fantastic sweetness that counters the spicy. I decided to ramp up that flavor profile with some extra sweetness, add some added saltiness from, a few slices of honey maple bacon and you have Jerk Bacon Wrapped Ribs.

Jerk Bacon Wrapped Ribs Ingredients:

1 slab St. Louis style ribs, skinned and cut into 2 bone increments
1/2 cup World Harbors Jerk Marinade
salt
black pepper
12 slices of honey, maple bacon
12 toothpicks

First, skin the membrane off the back of the ribs and then slice them after every other bone to create two bone increments as seen below:

Jerk Bacon Wrapped Ribs - 1 of 16
Double Bone Ribs

Then place the ribs and 1/2 cup of World Harbors Jerk Marinade in a plastic bag, working the marinade around to coat all the meat and place in the fridge for 4-24 hours.

Remove them from the marinade and they should look like this, so get out the bacon and the toothpicks:

Jerk Bacon Wrapped Ribs - 2 of 16
BACON!

Coat both sides of the ribs with a light dose of coarse salt (the bacon has plenty of salt) and as much black pepper you want and then wrap two slices of bacon around each dual bone rib, using the toothpicks to secure the bacon in place:

Jerk Bacon Wrapped Ribs - 3 of 16
A match made in heaven!

Now set up the grill for two zone grilling with coals and smoke wood on one side and the meat on the other. Target temp inside the grill is 300-325:

Jerk Bacon Wrapped Ribs - 4 of 16
On the grill

After only 40 minutes, the jerk bacon wrapped ribs are looking fan-freakin-tastic!

Jerk Bacon Wrapped Ribs - 5 of 16
Beautiful

Check one of those bacon wrapped ribs from above:

Jerk Bacon Wrapped Ribs - 6 of 16
Couldn’t resist including this pic

And that’s just 40 minutes in. I was expecting maybe a 90 minute cook here, but the bones are peeking out too much at only 40 minutes that at this point I wasn’t expecting more than about an hour. Seriously, check out the bones:

Jerk Bacon Wrapped Ribs - 7 of 16
Peek-a-boo

If you are wondering why I’m talking about the bones then you need this pro tip:

Pro Tip ~ When grilling ribs, don’t watch the clock. Watch the bones. When they start peeking out, that’s when the ribs are done. These ribs are darn close. The bones are the key to knowing when ribs are done, not a watch

20 minutes later, the jerk bacon wrapped ribs were ready to come off the grill:

Jerk Bacon Wrapped Ribs - 8 of 16
The ribs are done, man!

One more shot of the ribs ready to come off the grill just because I thought the pic was cool:

Jerk Bacon Wrapped Ribs - 10 of 16
Love this picture

Remember when I said watch the bones. In 20 more minutes the bone is twice as far out:

Jerk Bacon Wrapped Ribs - 9 of 16
BONES!

I removed the jerk bacon wrapped ribs from the grill and put them on a cutting board literally after about an hour on the heat:

Jerk Bacon Wrapped Ribs - 14 of 16
Ready to eat

After only an hour on the grill, the ribs were done to perfection. Check out the clean bite:

Jerk Bacon Wrapped Ribs - 16 of 16
The coveted clean bite

So how did it taste? The sweet and salty of the bacon perfectly complemented the spiciness of the World Harbors Jerk Marinade. So much so that there wasn’t much heat at all. Just a subtle kick, perfect for those of you that aren’t into the spicy stuff. For a little more kick, go ahead and dunk the ribs in the marinade which works wonderfully as a dipping sauce as well:

Jerk Bacon Wrapped Ribs - 1

 

Full Disclosure ~ World Harbors provided the GrillinFools product and compensation to do this post. But as you know, we wouldn’t put anything on this site that isn’t really fantastic. The World Harbor Marinades are outstanding. For example, the Sriracha Ribs I did for them were out of this world good and not nearly as hot as I expected. You can also check out the Grilled Shrimp Lollipops marinated in the Thai Sweet Chili Sauce plus a bonus Shrimp Cocktail Shooter at the end of that post.

As usual, if you have any questions or comments, feel free to leave them below or send me an email.

Jerk Bacon Wrapped Ribs
Author: 
Recipe type: Ribs
Cuisine: BBQ
Prep time: 
Cook time: 
Total time: 
 
Pork spare ribs, marinated in jerk, wrapped in bacon and then smoked. It's jerk, it's bacon, it's ribs. Win, win, win!
Ingredients
  • 1 slab St. Louis style ribs, skinned and cut into 2 bone increments
  • ½ cup World Harbors Jerk Marinade
  • salt
  • black pepper
  • 12 slices of honey, maple bacon
  • 12 toothpicks
Instructions
  1. Skin the membrane off the back of the ribs and then cut them into two bone increments
  2. Place the ribs in a bag with the jerk marinade and put in the fridge for 4-24 hours
  3. Remove the ribs from the bag, hit lightly with coarse salt and as much black pepper as you want on both sides
  4. Wrap each double rib with two slices of bacon and secure with the toothpicks
  5. Prepare the grill for two zone grilling with coals and smoke wood on one side and the meat on the other
  6. Target temperature inside the grill is 300-325
  7. Place the jerk bacon wrapped ribs on the side with no heat and toss some smoke wood over the coals (I used pear) and close the lid
  8. Watch for the bones to peek out about ⅓ to ½ an inch which should take about an hour
  9. Remove from the heat and serve with the World Harbors Marinade on the side as a dipping sauce
 

Scott Thomas

Scott Thomas

Scott Thomas, the Original Grillin’ Fool, was sent off to college with a suitcase and a grill where he overcooked, undercooked and burned every piece of meat he could find. After thousands of failures, and quite a few successes, nearly two decades later he started a website to show step by step, picture by picture, foolproof instructions on how to make great things out of doors so that others don’t have to repeat the mistakes he’s made on the grill.
Scott Thomas

@GrillinFool

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one comment

I’ll have to give World Harbor a try. I typically use either my own or Walkerswood. I like how you broke the rib down before cooking, something different.

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