Prepare Traeger grill for indirect smoking at 225 degrees F (105 degrees C) using signature blend pellets.
St. Louis Spare Ribs (1 rack)
on both sides with
Garlic Jalapeño Rub (1 Tbsp)
Barbecue Rub (1 Tbsp)
Smoke ribs for 2 1/2 hours on a pellet grill, remove from the grill, and place on a sheet of aluminum foil.
Wrap the ribs with pats of
Butter (1/4 cup)
Hot Honey (2 Tbsp)
Sweet Fire Pickles (2 Tbsp)
Place the wrapped ribs back on the Traeger and increase the grill temperature to 275 degrees F (140 degrees C). Continue to cook the ribs until the internal temperature reaches 200 degrees F (90 degrees C) between the rib bones.
Meanwhile, prepare the Honey Jalapeno Rib Glaze. In a small pot over medium heat, sauté the
Jalapeño Pepper Slices (to taste)
Butter (1 Tbsp)
until soft. Add in the
Brown Sugar (1/4 cup)
Honey (1/4 cup)
Barbecue Sauce (1/4 cup)
. Stir to combine.
Once sauce hits a light boil, reduce heat to simmer and continue to cook for 10-15 minutes until the sauce has thickened. Transfer to a glass jar and cool to room temperature.
Carefully unwrap the ribs and glaze on both sides with the honey jalapeño rib glaze. Return the ribs to the grill for 10-15 minutes to set the glaze.
Cut into individual portions and serve.