Our week long tribute to the fine makers of Bacon Salt and Baconnaise continues with the introduction of BACONNAISE RIBS! 

And while the thought of bacon flavored mayo and babybacks has you scratching your head, let me assure you that these were among the tastiest ribs I have ever cooked (and I cook some mean ribs!).

But before we jump into the recipe, I want to thank everyone who lent their support during the recent audition for season two of Food Network's "Grill It with Bobby Flay."  Unfortunately, I did not make the cut this year despite the warm response the entry received.  So instead, please join my new Facebook Group, "Can Bobby Flay Handle the Heat," where we challenge Chef Flay to go head-to-head at the barbecue or grilling contest of his choosing.  Four categories, two hours to turn them in, and a bunch of trained judges to decide the winner!

Now for some awesome ribs...



For this twist on my traditional rib recipe, I decided to use baconnaise as a slather, or basically a binder to help the rub adhere to the rack of uncooked ribs.  While the benefits of using a slather are debatable (does it create a better bark/crust on the finished product, does it add moister, does it add flavor, and so on), those who tried the finished product definitely declared it a winner.  The finished product was moist, wonderful smokey flavor and a nice undertone of bacon goodness!

Baconnaise Rubbed Ribs
1 rack of spare ribs, trimmed of excess fat and membrane removed
BS Rub (recipe follows)
Baconnaise

1-6 hours prior to smoking ribs, rub generously with Baconnaise and a light coating of BS Rub.  Cover and rest in fridge.



Prep smoker or grill using indirect heat, bringing to approximately 225 degrees and add wood of choice for additional flavor (for this cook, I used two fist sized chunks of cherry wood).  When ready, add another coating of rub to ribs, place on smoker, cover and leave untouched for approximately four hours.  Check for doneness by checking flexibility of rack and for pullback on bones.  And if they're "fall-of-the-bone" tender, they cooked too long despite what Sandra Lee and other TV talking heads might say. 



Ribs can be served dry (rub only) or wet (with sauce).  For this batch I added a light coating of my special sauce blend in the last few minutes of the cook.



BS Rub
1 cup Dancing Pigs rub (or rub of choice)
4 tablespoon Applewood Bacon Salt
4 tablespoon Pepper Bacon Salt
1 tablespoon smoked paprika

Blend all ingredients well.




- Smoke In Da Eye, Home of Bigger, Badder, Bolder BBQ