Ribs with a Honey Jalapeño Glaze smoked on the brand-new Traeger Timberline XL
#honeyjalapenoribs #ribs #howtobbqright
Honey Jalapeño Ribs
WHAT MALCOM USED IN THIS DISH:
– 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 * (recipe below).
1. Prepare Traeger grill 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 pellet grill, 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 cook 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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