Smoked Jalapeño Party Ribs

Ingredients

• 2 St. Louis-style pork ribs (About 3.5 lb each; remove the membrane and cut into individual rib pieces)
• Yellow mustard (Enough to coat the ribs)
• Apple cider vinegar (For spritzing during smoking)
• 1 cup Light brown sugar (For the dry rub)
• 1 tbsp Onion powder (For the dry rub)
• 1 tbsp Garlic powder (For the dry rub)
• 1 tbsp Smoked paprika (For the dry rub)
• 1 tsp Chili powder (For the dry rub)
• 1.5 tsp Cayenne pepper (For the dry rub)
• 1 tsp Red pepper flakes (For the dry rub)
• 2 tsp Coarse black pepper (For the dry rub)
• 1 tbsp Coarse salt (For the dry rub)
• 0.5 cup Salted butter (For the jalapeño barbecue finish)
• 0.25 cup Sliced jalapeños (Optional)
• 0.667 cup Jalapeño juice (Optional)
• 3 tbsp Brown sugar (For the jalapeño barbecue finish)
• 0.75 cup Barbecue sauce (For the jalapeño barbecue finish)
• 0.333 cup Honey (For the jalapeño barbecue finish)
• Cilantro (Mentioned in the transcript; use as an optional garnish)

Steps

1. 1

   Remove the thin membrane from the bone side of each rib rack. Slide a knife under an edge of the membrane, grip it with a paper towel, and pull it away in one piece so the seasoning can reach the meat.

2. 2

   Cut each rack into individual rib pieces. Pat the ribs dry with paper towels and arrange them on a tray.

3. 3

   Combine the brown sugar, onion powder, garlic powder, smoked paprika, chili powder, cayenne pepper, red pepper flakes, black pepper, and coarse salt in a bowl. Mix thoroughly until the spices are evenly distributed.

4. 4

   Coat the rib pieces lightly but completely with yellow mustard. The mustard acts as a binder and its flavor will not be prominent after cooking.

5. 5

   Apply the dry rub to every surface of the mustard-coated ribs, pressing it gently into the meat so the pieces are covered from end to end.

6. 6

   Preheat a smoker to 275°F (135°C). Use a smoker setup capable of maintaining steady indirect heat.

7. 7

   Arrange the seasoned rib pieces in the smoker with space between them for smoke circulation. Smoke for 1½ to 2 hours, spritzing the ribs with apple cider vinegar once every hour, until their internal temperature reaches about 175°F (79°C).

8. 8

   While the ribs smoke, prepare the finishing mixture by combining the salted butter, optional sliced jalapeños, optional jalapeño juice, brown sugar, barbecue sauce, and honey in a heatproof tray or pan large enough to hold the rib pieces.

9. 9

   Transfer the smoked ribs to the tray with the jalapeño barbecue mixture. Turn or toss the pieces carefully so they are coated, then cover or position the tray in the smoker as appropriate for your equipment.

10. 10

    Return the tray to the 275°F smoker and cook for another 1 to 1½ hours, until the ribs reach an internal temperature of about 200°F (93°C) and feel tender when probed.

11. 11

    Remove the tray from the smoker and let the ribs rest briefly in the sauce so the butter, barbecue sauce, honey, and jalapeño flavors cling to the meat.

12. 12

    Serve the ribs hot, spooning the jalapeño barbecue finish over the pieces. Garnish with cilantro if desired.

Notes

The optional jalapeños and jalapeño juice add additional heat and jalapeño flavor. Use a reliable instant-read thermometer; the ribs are finished when they reach approximately 200°F and are tender. The recipe uses the party method: remove the membrane and cut the racks into individual pieces before smoking.

Nutrition per serving

• main
• American
• smoked
• barbecue
• grilled
• pork
• spicy
• party food