Apple Jalapeno Smoked Ribs Recipes

Steps:

• Heat a charcoal grill and prepare for indirect grilling: Bank the coals to one side, leaving the other side empty. Set up a drip pan on the empty side. Let the fire burn down to a low heat (250 degrees F).
• Make the dry rub: Combine the brown sugar, paprika, garlic salt, onion salt, chili powder, cayenne, oregano, cumin and 3/4 teaspoon black pepper in a small bowl. Remove 2 tablespoons of the rub and set aside for the liquid seasoning.
• Prepare the ribs: Working with one rack at a time, slide a paring knife between the bone and the membrane, then pull off the membrane. Generously season the ribs all over with salt. Generously apply the dry rub on both sides.
• Place the ribs bone-side down on the cooler side of the grill over the drip pan. Cover the grill and cook until the meat is well browned, about 2 hours 15 minutes, adding more charcoal as needed. Transfer each rack to a large double layer of foil.
• Make the liquid seasoning: Combine the cherries, apple juice, jalapeño, brown sugar, honey and the reserved 2 tablespoons dry rub in a food processor and liquefy. Measure out 1 cup of the liquid seasoning and set it aside for the glaze. Brush the remaining liquid seasoning on the ribs and tightly wrap in the foil. Return to the cooler side of the grill, cover the grill and cook until the ribs are tender, about 1 more hour.
• Make the glaze: Combine the barbecue sauce with the reserved 1 cup liquid seasoning in a small bowl. Remove the ribs from the grill and unwrap. Brush the glaze on both sides. Return to the grill over direct heat. Cover the grill and cook, turning the ribs halfway through, until caramelized, about 10 minutes. Transfer to a cutting board and let rest 10 minutes before slicing.

Steps:

• Blend kosher salt, cumin, oregano, minced garlic, chili powder, 1 teaspoon ground black pepper, celery seed, and ground thyme together in a food processor.
• Lay baby back rib slabs and sparerib rack on sheets of aluminum foil. Rub spice mixture all over ribs and fold aluminum foil up around each. Divide apple juice between each foil packet and fold foil edges together to form a seal. Marinate ribs 8 hours to overnight.
• Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil. Place jalapeno peppers, cut-side down, onto the prepared baking sheet.
• Cook jalapeno peppers under the preheated broiler until the skin has blackened and blistered, 5 to 8 minutes. Place the blackened peppers into a bowl and tightly seal with plastic wrap. Allow the peppers to steam as they cool, about 20 minutes. Remove and discard skins.
• Blend jalapeno peppers, beer, onion, strawberry preserves, barbeque sauce, olive oil, garlic cloves, sea salt, and pinch ground black pepper together in a blender until sauce is smooth. Transfer sauce to a container, cover with a lid, and refrigerate, 8 hours to overnight.
• Preheat oven to 200 degrees F (95 degrees C). Place foil-wrapped ribs in a single layer on baking sheets.
• Cook ribs in the preheated oven for 1 hour. Increase oven to 225 degrees F (110 degrees C) and continue cooking ribs until almost tender, 2 to 3 hours more.
• Preheat smoker to 250 degrees F (120 degrees C).
• Unwrap ribs, discard apple juice, and place ribs directly on the smoker.
• Cook on the preheated smoker until meat surface is slightly dry, 5 to 10 minutes. Continue cooking, brushing sauce on ribs every 15 minutes and turning every 30 minutes, until tender, about 1 hour.

Steps:

• In a small bowl, combine the first six ingredients; rub onto both sides of ribs. Place ribs, meat side up, on a rack in a foil-lined roasting pan. Bake at 325° for 1-1/2 to 1-3/4 hours or until tender. , Meanwhile, in a large saucepan, combine sauce ingredients; simmer, uncovered, for 30-40 minutes or until thickened. , Grill ribs, uncovered, over medium heat for 10-15 minutes or until browned, basting with sauce and turning several times. Reheat remaining sauce and serve with ribs.