Honey Jalapeno Ribs

The honey jalapeno rib is dipped in the hot honey sauce.

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Honey Jalapeno Ribs are a fun twist on a classic smoked ribs recipe made with Duraflame Char-Logs. The sweetness of the honey brings out the very best in the spicy jalapenos.

Prep Time30

Cook Time6 30

Total Time7

Course: Dinner, Lunch

Cuisine: American

Servings: people

Author: Derek Wolf

Ingredients

Ribs:

3 Racks of Spare Ribs
2-3 tbsp of Cowboy Candy Rub

Spritz:

1.5 cups Water
2 oz Bourbon

Honey Jalapeno Glaze:

1 cup White Sugar
¼ cup of Brown Sugar
¼ cup of Jalapeno Jelly
¼ cup of Local Honey
⅛ cup Sliced Jalapenos
2 tbsp Hot Sauce
1 tbsp Apple Cider Vinegar

Instructions

Trim the pork ribs of any excess fat, square off the ribs and carefully remove the membrane on the back of the ribs.
Season thoroughly with Cowboy Candy seasoning or your favorite bbq seasoning.
Preheat your smoker with Duraflame Char-Logs for indirect cooking around 225F. Add some wood chips or wood chunks to the smoker for added flavor.
Add the ribs to the smoker on the indirect heat side. Cook for about 6-7 hours or until the outside is a light ruby red color and 185F internal. Make sure to spritz the ribs every 30-45 minutes.
About 30 minutes before the ribs are done, add a skillet over medium high fire. Add all the ingredients for the Honey Jalapeno Glaze to the skillet and let simmer until thickened (about 10 minutes) making sure to stir frequently. Once done, pull off and let cool.
When the ribs are done, pull them off. Carefully dip the ribs in the glaze and place back on the smoker at 275F. Cook the ribs for another 30 minutes until they are caramelized on the outside but tender on the inside.
Once done, pull the ribs off and let rest for 10 minutes. Slice and enjoy!

Notes

Why I love DuraFlame Char-Logs

A 6-7 hour cook lives or dies on steady heat, and this is where Duraflame Char-Logs earn their keep. Their uniform shape means they burn consistently, so bank them on one side of the smoker for indirect heat, set your vents, and you won't be chasing the grill temperature all afternoon. When the heat starts to dip late in the cook, add a log or two along the edge of the lit pile—they catch quickly without spiking your temps. Nestle your wood chunks right up against them, and you'll get clean, steady smoke the whole ride. Less babysitting the fire means more time for spritzing, glazing, and kicking back with friends.

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