Feeds: 6-8 people

Cook Time: 4 hours

Ingredients:

2 racks of ribs – St. Louis style spare ribs or meaty baby backs work best

2 lbs. of bacon

BBQ seasoning – To liberally coat ribs

1 cup BBQ Sauce

Instructions:

1. Preheat your USG pellet grill to 230°F with the lid closed for 15 minutes.
2. Using the dry rub (BBQ seasoning) of your choice, liberally coat the ribs.
   • Hint: Peel the membrane from the ribs before applying the dry rub. 
3. Place the ribs on one end of the grill and cook for 2 – 2.5 hours until the internal temperature reaches 140°
   • Hint: Use the provided meat thermometer to measure the temperature by inserting it between the bones.

4. Pull bacon out of the package and lightly separate it. Cook bacon on other side of the grill and remove before it gets crispy.
5. Chop bacon and set aside.
6. Once ribs have reached 140°F wrap them tightly in foil and cook for an additional 1 hour until temperature reaches 180°F internal temperature.
7. Remove ribs from foil and coat the top with BBQ sauce.
8. Layer bacon on top of ribs (about 1 lb of chopped bacon per rack of ribs).
9. Cook the bacon encrusted ribs for another 30 minutes to an internal temperature of 200°F-205°F.
   • Hint: Increasing the temperature of your USG grill up to 265°F will help add an extra crispy finish to the ribs.
10. Remove ribs from your USG grill and let it cool for 30 minutes before eating. Enjoy!
    • Hint: Cover the cooked ribs in foil to help the cooling process.

 *Cook times dependent on ambient and set temperatures.