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)
Killer Hogs BBQ 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)
Killer Hogs Vinegar 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.