These Apple Jalapeno Smoked ribs are on a whole nother level. A. Whole. Nother. Sweet and Spicy come together in a magical union. We looooooove us some ribs. Something about the messy hands, messy face, and full acknowledgement that the flavor of what you are eating supersedes how crazy you look eating it. Have some wet napkins handy and dig in.
I know you’re thinking that these ribs will burn your tongue, but really they’re pretty tame. Even the non-spice lovers would love these if you could talk them into getting past the huge slices of jalapeno lingering on each bite. If you can’t talk them into it… well darn. I guess that means more ribs for you.
Start with a great rub. Yes, you can make your own! I use THIS RECIPE for my homemade sweet rub. It adds the perfect amount of sweetness to marry the heat on these ribs. I think the real secret to these ribs is the flavor infused braising liquid that they are wrapped in during the second step of the cooking process. After the ribs take on as much smoke as they can handle, they get a bath in a medley of apple juice and jalapenos that make the ribs super tender and dripping with unbelievable sweet and spicy flavor. Finally these beauties get a slather of Homemade Apple Jalapeno BBQ Sauce and a little more time on the grill to set.
I smoked these Apple Jalapeno Ribs on my pellet grill. If you have a traditional offset smoker, I would just shoot for 225 for the whole cook. You might find that the ribs take 4-5 hours instead of 6, so just keep an eye on your ribs during the foiling phase. If you have an electric smoker, you can just set the ribs to smoke for the first 3 hours, then transfer to your oven during the foiled phase if you’d like to avoid refilling your pan with wood chips. These are not crock pot ribs, oven ribs, or boiled ribs. Backyard smokers are becoming really affordable and user friendly, start saving pennies, they can be worth the investment!
PRO-TIP: For perfect ribs every time, just keep an eye on your rib bones. When the meat has pulled back about 1/2 inch from the bones, your ribs are ready.
I ate these for dinner just last night and I’m sitting here in bed salivating. Yay leftovers! Ribs for breakfast is a totally normal thing, right? Not that I really care, I’m going to eat them either way. You’ll judge me less after you make them yourself. Hope you love em! Don’t forget the wet wipes.
THE LINK TO THE APPLE JALAPENO BBQ SAUCE: http://heygrillhey.com/recipe/apple-jalapeno-bbq-sauce/
THE LINK TO THE SWEET RUB (covers 1 rack of ribs): http://heygrillhey.com/recipe/best-sweet-rub-grilled-pork-chicken/
- Begin by removing the membrane on the back of the ribs.
- Slather both sides of the ribs with the yellow mustard and season liberally with the sweet rub.
- Prepare your smoker for indirect smoking at 225 degrees. F I use apple wood for this recipe. Place the seasoned ribs on the smoker and close the lid. Leave them to smoke for 3 hours.
- Tear off a large piece of aluminum foil and place it on a large working surface. Transfer the ribs to the foil bone side up so the bones don't tear through the foil. Sprinkle with the brown sugar, top with the butter cut into small pads, and then pour over the apple juice. Once the liquid has settled, top with the sliced jalapenos.
- Tightly crimp the foil together to create an airtight seal. Return to the grill and keep your cooking temperature to as close to 225 degrees as you can get it. Let the ribs braise for 2 hours in the foil.
- Carefully remove the ribs from the grill and place on a large working surface. Open the foil package (be careful of hot steam) and use tongs to remove the ribs and place them back on the grill, bone side down. Remove the cooked jalapenos from the braising liquid and set aside. Discard the foil and excess cooking liquid.
- Brush the ribs with the Apple Jalapeno BBQ Sauce and arrange the jalapeno slices you set aside on top of the ribs. Close the lid of your grill and cook at 225 degrees for an additional hour until the ribs are done to your desired tenderness and the sauce is sticky and set.
- Slice into individual ribs and serve with additional sauce on the side.