Insane bacon beef ribs

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Insane bacon beef ribs

I love Black Angus beef ribs. They have the best intramuscular fat and a great flavor profile. Cooked low and slow they are absolutely delicious. But what if we combine them with bacon?

Everything tastes better with bacon! We all know, but what if I tell you we’re making bacon beef ribs. Is that even possible? Let me tell you it is and we’re doing it right now


  • Beef plate ribs
  • 200 grams of bacon
  • 50 grams of lard
  • 1 big white onion
  • 600 ml of barbecue sauce
  • 500 ml of beef broth
  • 1 liter of water
  • 2 pieces of bone marrow

For the rub

  • 1 part salt
  • 1 part fresh ground black pepper
  • 1/2 part paprika powder
  • 1/8 onion powder
  • 1/8 part garlic powder


How to

  1. Start by cutting up the beef ribs into single ribs. Sprinkle on some olive oil and season them with a good barbecue rub or just salt and pepper.
  2. Fire up your grill to smoke at a temperature of 120°C (248F). Now smoke the beef ribs till they have a nice smoke color.
  3. Slice the bacon into small strips and render them down until they are just starting to crisp.
  4. Put some lard in a dutch oven. Slice the onion into rings and place them on top of the lard. Then place the beef ribs, the barbecue sauce, beef broth, and the water.
  5. Then we put the bone marrow with the rendered down bacon on top of the bone marrow and close the lid.
  6. Get some more heat in your grill for direct heat underneath the dutch oven and let it simmer for a couple of hours till the beef ribs are tender.
  7. Pull the meat from the ribs and slice the meat. Plate it with the bone marrow and bacon and a big scoop of the juices that are left in the dutch oven.

BBQ gear used

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