St Louis Style Jalapeno Ribs
Posted on Thursday, March 30th, 2023
Sweet, with just the perfect kick of jalapeno heat! Don’t let the jalapaños intimidate you. These ribs along with Big Poppa Smokers Sweet Money Championship Rub, apple juice, brown sugar, agave, Granny’s BBQ Sauce give it the sweetness however Big Poppa Smokers Jallelujah Jalapeño Seasoning Salt, pickled jalapeños, candied jalapeños, and whole fresh jalapeños give it the ultimate taste to perfection. You don’t want to miss out on this, enjoy!
Course: Main Course Cuisine: American Prep Time: 25min Cook Time: 4hrs Servings: 6-8
2 Spare Ribs, trimmed to St. Louis style
1 bottle Big Poppa Smokers Sweet Money Championship Rub
1 bottle Big Poppa Smokers Jallelujah Jalapeño Seasoning Salt
2 cups 100% Apple Juice
2 cups Brown Sugar
1 bottle Agave (squeeze bottle)
2.5 sticks butter (sliced lengthwise)
18oz Granny’s BBQ Sauce (or preferred BBQ sauce)
1 jar Pickled jalapeños
1 jar Candied jalapeños
2-4 whole fresh jalapeños
Preheat smoker to 275F
Remove Tyson spare ribs from the packaging
Trim ribs (St. Louis style) creating a perfect square of meat around the bones. Watch the video for details!
Pull the membrane off the bottom/bone side of ribs – use a paper towel to get a good grip
Coat ribs thoroughly with Big Poppa Smokers Sweet Money Championship Rub and Jallelujah Jalapeño Seasoning Salt (to taste)
Press the rub into the meat, repeat on the other side
Let the salts “sweat” into the meat until they are shiny, about 5 minutes.
Put directly into the smoker at 275F, spritzing ribs with apple juice every 20min – be sure to rotate like a turntable if cooking on a kettle or a drum.
Poppa’s Pro Tip: Spritzing with apple juice aids tenderness, adds color and moisture to the ribs.
After 1.5 hours, pull ribs out for foiling.
Get 4 large sheets of heavy-duty foil cut and ready to go. Sheets should be large enough to fold over an entire rack of rib with no holes.
Before placing ribs on foil, add brown sugar, agave, 2 long pats of butter, pickled jalapeños, candied jalapeños, and fresh sliced jalapeños (to taste, per rack) on foil sheets – almost the full length of the ribs.
Poppa’s Pro Tip: If you want your ribs to be spicy, leave the seeds/white membrane on the fresh sliced jalapeño. If you want it milder, be sure to remove both.
Lay ribs down on the mixture, meat side down. Add more brown sugar, agave, and two long slices of butter.
Wrap foil tightly around ribs, make sure not to rip any holes – Repeat for remaining racks of ribs.
Put all racks back on the smoker for 1-1.5 more hours, or until desired tenderness.
When the ribs are done, they should have a good “bend” or Smile in them, but should not be falling off the bone. A thermometer should be able to slide smoothly into the meat with little to no resistance.
If you prefer falling off the bone, continue to cook until you can’t hold both ends of the rack without breaking in the center.
When ribs are done, remove from smoker and rest for 5min. Once rested, pour the juice from the foil into a pan and separate and reserve the jalapeños on the side. Add 1/2 of one rack’s foil juice to heated BBQ sauce – add more/less to taste.
Baste both sides of the ribs, slice, and top with the reserved jalapeños – serve and enjoy!