Apple Jalapeño Smoked Ribs

The night before grilling make the BBQ sauce and chill in the refrigerator. BBQ sauce can be stored in an airtight container in the fridge for up to 2 weeks. You can however make it same day and it will still work.

Ingredients for Apple Jalapeño BBQ sauce:

1 1/2 cups ketchup
1 cup apple juice
1/3 cup apple cider vinegar
1/3 cup brown sugar
2 TBSP molasses
1 TBSP black pepper
1 TBSP garlic powder
1 tsp onion powder
1 tsp celery salt
1 tsp ground coriander
1 medium jalapeño finely diced (if you want a more mild sauce remove seeds)

Directions for BBQ Sauce:
In a medium saucepan, combine all ingredients (ketchup, apple juice, apple cider vinegar, brown sugar, molasses, black pepper, garlic powder, onion powder, celery salt, ground coriander, and diced jalapeño. The spice level is adjustable. If you like it spicy, you can dice the whole jalapeño (seeds and everything). If you like it more mild, remove the seeds and white ribs inside the pepper before dicing.


Ingredients for Ribs:

2 racks baby back ribs
4 TBSP sweet rub (I like using Pit Boss's Tennessee Apple Butter Rub)
1/4 cup yellow mustard
2 cups apple juice
3/4 cup brown sugar
1/2 cup butter
3 medium jalapeños (sliced into rings)
1 cup Apple Jalapeño BBQ sauce (see below)

Directions for Ribs
Begin by removing the membrane on the back of the ribs.

Slather both sides of the ribs with the yellow mustard and season liberally with the sweet rub.

Prepare your smoker for indirect smoking at 225°F. Apple wood is a good one to use for this recipe. Place the seasoned ribs on the smoker and close the lid. Leave them to smoke for 3 hours.

Tear off a large piece of heavy duty aluminum foil and place it on a large working surface. Transfer the ribs to the foil, bone side up so the bones don't tear through the foil. Sprinkle generously with brown sugar, top with the butter cut into small pads. Slowly pour apple juice over the top. Once the liquid has settled, top with the sliced jalapeños.

Tightly crimp the foil together to create an airtight seal. Return to the grill and keep your cooking temperature to as close to 225°F as you can. Let the ribs braise for 2 hours in the foil.

Carefully remove the ribs from the grill and place on a large working surface. Open the foil package (be careful of hot steam). Carefully remove the sliced jalapeños and set aside. Use tongs to remove the ribs from the foil and place them back on the grill, bone side down. Discard the foil and excess cooking liquid.

Brush the ribs with the Apple Jalapeño BBQ Sauce and arrange the jalapeño slices, you set aside, on top of the ribs. Close the lid of your grill and cook at 225°F for an additional hour until the ribs are done to your desired tenderness and the sauce is sticky and set. I like to brush the ribs with additional BBQ sauce after about a half hour.

After removing the ribs from the grill slice into individual ribs and brush with additional BBQ sauce. Any remaining sauce leave out for anyone who wants extra sauce.