Honey Jalapeño Ribs on the Traeger Timberline XL

Ribs with a Honey Jalapeño Glaze smoked on the brand-new

#honeyjalapenoribs #ribs #

Honey Jalapeño Ribs

– Killer Hogs The BBQ Rub
– Heath Riles Garlic Jalapeno Rub
– Killer Hogs Vinegar Sauce
– Mike's Hot Honey
– Killer Hogs Sweet Fire Pickles

Honey Jalapeno Rib Dish

– 1 slab St. Louis Trimmed Spare Ribs
– 1 Tablespoon Heath Riles Garlic Jalapeno Rub
– 1 Tablespoon Killer Hogs The BBQ Rub
– 2 Tablespoons Mike's Hot Honey
– 2 Tablespoons juice from Killer Hogs Sweet Fire Pickles
– 4 Tablespoons butter
– 1/2 cup Honey Jalapeño Rib Glaze * ( below).

1. Prepare for indirect smoking at 225 ° F using signature blend pellets.
2. Season ribs on both sides with garlic jalapeño rub and Killer Hogs The Barbeque Rub.
3. Smoke ribs for 2 1/2 hours on , remove from grill and put on a sheet of aluminum foil.
4. Wrap the ribs with: pats of butter, Mike's Hot Honey and sweet fire pickle juice.
5. Location the wrapped ribs back on the Traeger and increase the grill temperature to 275 degrees. Continue to prepare the ribs until internal temperature level reaches 200 degrees between the rib bones.
6. Thoroughly unwrap the ribs and glaze on both sides with honey jalapeño rib glaze dish below.
Return the ribs to the grill for 10-15 minutes to set the glaze.
7. Cut into individual portions and serve.

Honey Jalapeno Rib Glaze Dish.
– 1 tablespoon butter.
– 1/4 cup brown sugar.
– 1/4 cup Honey.
– 1/4 cup Killer Hogs Vinegar Sauce.
– Pieces of fresh jalapeño.

In a little pot over medium heat, sauté the pieces of fresh jalapeño in butter until soft. Add in the brown sugar, honey, and vinegar sauce. Stir to integrate. As soon as sauce hits a light boil, reduce heat to simmer and continue to for 10-15 minutes till sauce has thickened. Transfer to glass container and cool to room temperature. Can be stored in the fridge for 1 week.

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Honey Jalapeño Ribs on the

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About the Author: Yvette Cook


    1. @M L “No you haven’t, you just want likes”

      Im betting youre the popular one at social outings.

    2. You’re gonna be a full blown pit master in 5 years. Trust me you’re gonna be the cook of the family.

    3. My wife gave me a big green egg for Christmas one year. I have been BBQing ever since. Still not as good as Malcom though.

  1. Matt Pittman got this same grill….who’d do I talk to?! I’d test this grill out if they sent me on too….lol. Great cook there Malcolm! Will definitely do this soon.

    1. Considering its over 3 grand I’d allow Traeger to send me one also lol.

  2. Malcom does it again. Damn I’m jealous of that free smoker! Those ribs tho….nice

  3. Got some cousins from England coming to America in a few months, gonna blow their minds with this recipe. Keep up the good work Malcom!

  4. Haven’t watched a HTBBQR video in a while and man the quality is great these days! Malcom making some amazing ribs again!

  5. I have been glazing with Mike’s Hot Honey for a while now. I mix it with your peach preserve, jalapeño and the bbq sauce recipe.
    It’s great

  6. Malcom, you are an absolute legend.

    Can’t wait for British weather to pick up so I can try and replicate this!

  7. 🔥! That looks real tasty, I’ll need to try those soon! Thanks for the content, keep’em coming! 👍😁👏🏻.

  8. Another great recipe Malcom!
    Thanks again. Love your collection of knives also! So sharp.

  9. “Y’all don’t mind these wings. I had all this room, mans gotta eat right?” Man I love you Malcolm lol

    1. I said “I know that’s right” out loud to myself 😂 Malcom is the fucking man

  10. Two more weeks of rehab and almost 30 days without a drink. I’m going to make some of these to celebrate when I’m done here!

  11. This looks AMAZING! My mouth was watering the whole video! I just made my own batch of hot honey with habaneros and jalapenos….. this looks like an excellent way to use some of it up! Thanks again for another great idea! Also, this would be great with some corn bread… yum yum!

  12. Literally every recipe I’ve used from this channel has been a hit amongst family and friends. I’ve even created and adjusted other recipes. I thought I was the MAN when bbqing before watching this channel. I have learned so much from Malcolm, my grilling is getting better and better. Thanks buddy!

  13. Really like watching your videos. But sometimes it’s nice to get a backyard home bbq recipe 😋 too.

  14. Oh I’m definitely making these. Mike’s Hot Honey is a staple in this house.

  15. Hey Malcom, great video man! I look forward to seeing more of the new Traeger. I have a recipe I would love to forward to you to do on a video. It’s fairly original and extremely delicious. Let me know if you’d be interested in giving it that Killer Hogs touch and I’ll kick it over to you. You won’t regret it.

  16. The induction burner on the side is the best part. I’ve been saying for awhile now that they need to be putting induction burners on grills. So I’m glad to see a company doing it.

  17. Ah yes, finally. So good to see a new Malcom Reed video with some good old fashioned ribs. Time to pull the rack of ribs we have out of the freezer and smoke em up. Another winner right here!!

  18. That Traegar XL grill is a beast indeed. My dude Malcolm had it going on for real. Chicken wings and bbq ribs at the same time. ❤️

  19. You continue to set the high bar standard in cooking BBQ ribs and all the fixin’s. You are the BEST!!

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