Smoked Bacon Jam BBQ Ribs

There’s nothing quite like the rich, smoky flavor of perfectly smoked ribs. And while the process of smoking meat may seem intimidating to some, it’s actually quite simple with the right tools and techniques.Cutting the ribs with bacon jam

In this recipe, we’ll show you how to smoke two racks of St. Louis-style cut ribs to juicy, fall-off-the-bone perfection. We’ll also top the ribs with a decadent maple-brown sugar glaze and a savory bacon jam that’s sure to take this classic BBQ dish to the next level.

But before we get into the recipe, let’s talk about the basics of smoking meat. When you smoke meat, you’re essentially slow-cooking it over low heat with the addition of smoke from wood chips or chunks. The smoke not only adds flavor to the meat, but it also helps tenderize it by breaking down connective tissue.

To smoke the ribs in this recipe, we’ll be using a smoker set to 275 degrees F with apple wood chunks for smoke flavor. We’ll smoke the ribs uncovered for the first three hours, then wrap them tightly in foil with butter, maple syrup, and brown sugar for an additional hour. This method helps seal in moisture and creates a delicious caramelized crust on the ribs.

While the ribs are smoking, we’ll make a bacon jam to top them with. The bacon jam is a sweet and savory mixture of crispy bacon, diced onions, jalapeño peppers, maple syrup, and sweet BBQ sauce. It’s the perfect complement to the smoky, tender ribs.

So, whether you’re a seasoned pitmaster or a beginner looking to up your BBQ game, this Smoked Ribs with Maple-Brown Sugar Glaze and Bacon Jam recipe is sure to be a crowd-pleaser. Let’s get started!

Making the bacon jam

  • 2 racks of St. Louis-style cut ribs
  • Hot for Peacher seasoning (enough to generously coat ribs)
  • 1 stick of butter
  • 1/2 cup brown sugar
  • 1/2 cup maple syrup
  • 12 slices of bacon, minced
  • 1/2 cup maple syrup
  • 1/2 cup sweet BBQ sauce
  • 1 medium sweet onion, diced
  • 1 jalapeño pepper, diced (seeds and membranes removed)


  1. Preheat smoker to 275 degrees F and add apple wood chunks for smoke flavor.
  2. Generously season both sides of the ribs with Hot for Peacher seasoning.
  3. Place the seasoned ribs on the smoker and smoke for 3 hours uncovered.
  4. After 3 hours, remove the ribs from the smoker and wrap each rack tightly in foil along with 4 dabs of butter, 1/4 cup maple syrup, and 1/4 cup brown sugar.
  5. Place the foiled ribs back on the smoker and smoke for an additional hour.
  6. While the ribs are smoking, make the bacon jam. In a skillet, cook the minced bacon over medium heat until crispy. Remove bacon from skillet and set aside.
  7. In the same skillet, sauté the diced onion and jalapeño until translucent.
  8. Add the brown sugar, maple syrup, sweet BBQ sauce, and cooked bacon bits to the skillet with the onions and jalapeño. Stir until all ingredients are combined.
  9. After the ribs have smoked for an additional hour, remove them from the foil and place them back on the smoker.
  10. Spoon the bacon jam over the ribs and leave on the grill for 10 additional minutes.
  11. Remove the ribs from the smoker and let cool for 10 minutes before slicing.
  12. Serve the smoked ribs with maple-brown sugar glaze and bacon jam on the side. Enjoy!

And there you have it, the perfect recipe for Smoked Ribs with Maple-Brown Sugar Glaze and Bacon Jam. We hope you enjoyed this recipe and that it has inspired you to try smoking meat at home.

Smoking meat is a fun and rewarding way to cook, and with a little practice and patience, you can create delicious and flavorful dishes that will impress your friends and family.

In this recipe, we’ve shown you how to smoke ribs to perfection and how to create a mouthwatering maple-brown sugar glaze and bacon jam to top them with. These sweet and savory toppings take the already delicious ribs to a whole new level.

When serving the ribs, don’t forget to have plenty of napkins on hand, as they’re sure to be messy and finger-licking good.

We hope you enjoyed making and devouring this recipe as much as we enjoyed sharing it with you. Happy cooking and happy smoking!




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