When I want an easy backyard snack that always gets wiped out fast, I go straight for bacon wrapped party ribs. These little rib bites are smoky, juicy, and wrapped in crispy bacon which makes them impossible for anyone to pass by without grabbing one. They are simple to prep, full of flavor, and perfect for parties, game days, or anytime you want something fun on the smoker.

A person wearing black gloves uses a metal tool to remove the thin membrane from a rack of raw pork ribs on a wooden cutting board. — Get the tool on Amazon

Why You’ll Love These Bacon Wrapped Party Ribs

Bacon wrapped party ribs take everything great about ribs and shrink it into a bite sized version that cooks faster and still tastes incredible. You get smoky baby back ribs, a layer of rub, the heat from the binder, and crispy bacon all in one piece. They are also very forgiving and work on any smoker or pellet grill which makes them great for new cooks and pros at the same time.

A gloved hand holds a piece of smoked, bacon-wrapped meat in front of an open grill, with more pieces in a metal bowl below.

Ingredients And Tools

To make bacon wrapped party ribs, I use a rack of baby back ribs trimmed and sliced into individual bones. Hot sauce works great as the binder, then I cover them in a generous layer of barbecue rub on all sides.

Regular cut bacon works best because it crisps easily, and a simple barbecue sauce glaze at the end finishes everything perfectly. A smoker, pellet grill, or charcoal cooker all work for this recipe along with a good thermometer and a small tray for wrapping.

Click Here to Print this Recipe and save for later

A stainless steel bowl containing several pieces of glazed, cooked bacon wrapped party ribs with a shiny, caramelized coating, resting on a wooden surface.

How To Make Bacon Wrapped Party Ribs

Prep
I preheat the smoker to 275°F to start building smoke and color as soon as the ribs go on. I remove the membrane so the ribs stay tender and take on seasoning evenly. Then I slice between each rib bone to create individual rib pieces that will cook consistently.

Once sliced, I coat each rib with hot sauce as a binder which helps the rub cling to the meat. Then I season each piece heavily with barbecue rub, covering all sides including the edges. When the ribs are fully seasoned, they go straight onto the smoker grates.

Cook
The first hour of cooking is all about developing color and starting the cook before the bacon goes on. I smoke the ribs until they reach an internal temperature of about 120 to 130°F and turn a deep amber color. At that stage they are ready to handle and perfect for wrapping.

I take the ribs off the smoker and let them cool for a minute or two so they are easier to touch. Each rib gets wrapped tightly with one slice of thin cut or regular cut bacon, starting at one end and winding around until most of the meat is covered. Then I raise the smoker temperature to 325 to 350°F and return the ribs to finish cooking and crisping.

Three pieces of glazed, cooked meat are arranged on a wooden cutting board, with a metal bowl containing more pieces of meat in the background. The meat appears shiny and caramelized.

This is the part where bacon wrapped party ribs transform into something amazing because the bacon renders, shrinks, and tightens right around the rib. I cook them until the bacon is crisp and the internal temperature hits at least 165°F which usually takes about 20 to 30 more minutes. When they look right, I brush on a barbecue sauce glaze and let the ribs cook 5 more minutes to set it.

Note: If the ribs go over 165F while cooking to get the bacon cooked - that's ok! You'll still end up with a delicious end product.

Serve
Once the glaze is set, I pull the ribs from the smoker and let them rest for about 10 minutes. This helps the glaze stay put and keeps the juices inside the meat. After resting, the bacon wrapped party ribs are ready to serve straight off the board or on a platter.

I like serving these with extra sauce on the side or hot honey when I want a sweet spicy finish. They also work great as a handheld appetizer since every piece is its own little rib bite. No matter how you serve them, these ribs disappear fast.

Serving Tips And Variations

Bacon wrapped party ribs pair perfectly with mac and cheese, coleslaw, baked beans, potato salad, or any backyard favorite. If you like heat, drizzle hot honey on top right before serving. You can also change up the flavor by using a sweeter rub, spicier rub, or a mustard based glaze depending on the vibe you want.

Three pieces of glazed, barbecued pork ribs rest on a wooden cutting board. The meat is caramelized and shiny, showing a rich, reddish-brown color with visible grill marks.

Pro Tips And Recipe Notes

Use regular cut bacon instead of thick cut so it crisps faster and fully renders. Rotate the ribs if they cook unevenly so the bacon on each piece crisps evenly. A thermometer helps you avoid overcooking and keeps the bacon wrapped party ribs tender and juicy every time.

Wrap Up

These bacon wrapped party ribs are one of my go to appetizers because they always get people talking. They are smoky, crispy, tender, and easy to make which checks every box for a great backyard recipe. Once you add bacon wrapped party ribs to your lineup, they become one of those repeat dishes that never leave your menu.

Other Recipes You'll Love: