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Servings:

Honey Jalapeno Ribs

Ribs with a Honey Jalapeño Glaze smoked on the new Traeger Timberline XL. Super easy and delicious. A perfect weekend project!

Total Time

4hr

5.0

1 Rating

Author: How to BBQ Right

Servings:

Ingredients

•

1 rack

St. Louis Spare Ribs

•

1 Tbsp

Garlic Jalapeño Rub

•

1 Tbsp

Barbecue Rub

•

2 Tbsp

Hot Honey

•

2 Tbsp

Sweet Fire Pickles

•

4 Tbsp

Butter

Honey Jalapeno Rib Glaze

•

1 Tbsp

Butter

•

4 Tbsp

Brown Sugar

•

4 Tbsp

Honey

•

4 Tbsp

Barbecue Sauce

•

to taste

Jalapeño Pepper Slices

Cooking Instructions

Prepare Traeger grill for indirect smoking at 225 degrees F (105 degrees C) using signature blend pellets.

Season St. Louis Spare Ribs (1 rack) on both sides with Garlic Jalapeño Rub (1 Tbsp) and 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 (4 Tbsp) , Hot Honey (2 Tbsp) , and 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) in Butter (1 Tbsp) until soft. Add in the Brown Sugar (4 Tbsp) , Honey (4 Tbsp) , and Barbecue Sauce (4 Tbsp) . 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.

Nutrition Per Serving

CALORIES

323

FAT

48.9 g

PROTEIN

64.3 g

CARBS

49.5 g