Jalapeno Baby Back Ribs

[reinhard1]

Sometimes ribs need a little heat but you don't always need to sprinkle on crushed red pepper or use some spicy sauce.  Adjust the heat by yourself and enjoy what you added as well.  So I just took a few jalapeno and sliced them in half.  Took the seeds out [next time I may leave a few seeds in there].  First I took the ribs and took the back membrane off.  This is always important so both sides can absorb whatever you put on them.  Then I rubbed mustard on both sides of the ribs.  This is called the glue.  It keeps you rub on the ribs which is what you put on next. Then I put the slices on the ribs, and wrapped the ribs in double foil.  I did one slab just with the rub. and no  sauce.  After a couple of hours on in-direct heat I took the foil off and then put on my sauce on the slab with the jalapenos  [Reinhard Caught A Buzz Sauce]. Recipe is on my blog www. sausageheavenoutdoors.com in the Smokin Hot page.  I spritzed the slab with the rub with a mix of brandy and apple juice to keep it moist.  Took another couple of hours before I pulled the ribs for eating.  You could taste a little heat from the peppers and I'll be doing this again  Both slabs were great.  Here are some pics; good luck.

[delcecchi]

So you wrap in foil and cook on grill, then put on the grill? 

[reinhard1]

Ya, Del, the whole thing is on the grill.  Everything is on indirect heat.  Normally I use the 2-2-1 method when I have the time for baby back ribs but since I was pressed for time I did kind of the opposite of that method.  Instead of ribs on the grill un-wrapped I wrapped them first since I was using a higher temp.  The 2-2-1 method for baby back ribs works with temps constant at 225, which is ideal for my electric smoker.   However with my CharGriller barrel type charcoal grill/smoker, temps are a little tougher to maintain a consistant temp, unless I use the side fire box.  But since time was involved I went to other methods which involves higher temps.  The saucing in the end remained the same however.  good luck.

[RebelSS]

When I use my rib rub, I wrap the meat in plastic and let sit overnite in 'fridge, or at least 4-6 hours. I notice you don't do that, any reason why? Just curious...

Edited August 19, 2015 by RebelSS

[bobberineyes]

It's great that it worked out, but you of all people should know grilling is not meant to be rushed. ..lol. So no smoke?  Ribs is one of the things I never get when we go out to eat, because most of the restaurants either boil them or they just plain out suck..

[reinhard1]

RebelSS I do that also a lot.  I usually leave it overnight for the next day like you do.  Great way to do it.  Tha'ts called planning ahead or prepping ahead.  Glad you mentioned it, thanks.  Bobberineyes,  grilling is for quicker meals or at least getting food done earlier but smoking is why we call it low and slow [ low temps and more time].  Ya, I get what you mean and I really like ribs in my smoker, or at least using the side fire box in the barrel.  Nothing I like better that longer prep times.  I've had ribs also in restaurants and I agree with you.  To me they are overcooked.  I'm not for "fall off the bone" texture.  I like the meat to stay on the bone and bite into a tender piece of meat.  Otherwise I might as well have pulled pork.  Ya, no smoke, this time around.  It's almost a sin not to use smoke LOL.   It's very rare that no smoke is seen near my house.  good luck.

[MossyMO64]

Those ribs look excellent!