Apple Jalapeno Smoked Ribs
Beautifully tender fall off the bone ribs with a sweet and spicy Apple Jalapeno BBQ Sauce.
Servings: 6 people
- 2 racks baby back ribs
- 4 tablespoons sweet rub
- 1/4 cup yellow mustard
- 2 cups apple juice
- 1/2 cup dark brown sugar
- 4 tablespoons salted butter
- 2 medium jalapenos sliced into rings
- 1 cup Apple Jalapeno BBQ Sauce https://heygrillhey.com/recipe/apple-jalapeno-bbq-sauce/
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.