Candied Jalapeno BBQ Ribs - Kamado Joe Classic
I found an interesting sauce about a month ago at a local Amish store, and when I read the label, I instantly thought of pork spare ribs, so that is what I decided to do on this Memorial Day weekend. I cooked 3 racks of St. Louis style pork spare ribs on the Kamado Joe, and sauced them with this delicious Candied Jalapeño bbq sauce, and they were just simply amazing! Below you will find the recipe to the rub that I used on this cook, and if your interested in the sauce, just Google the name. I found 3 places that ship it, but I'm sure there are more. Just did a quick search, because I knew people would be asking me where they can buy it.
Ingredients
| For the rub | ||
| Light brown sugar | 5 Tablespoon | |
| White sugar | 5 Tablespoon | |
| Smoked paprika | 5 Tablespoon (Spanish Variety) | |
| Sea salt | 5 Tablespoon | |
| Granulated garlic | 1 Tablespoon | |
| Granulated onion | 1 Teaspoon | |
| Cracked black pepper | 1 Tablespoon | |
| White pepper | 1 Teaspoon | |
| Cayenne pepper | 1 Teaspoon | |
| Chili powder | 1 Tablespoon | |
| Old bay seasoning | 1 Teaspoon | |
| Other ingredients | ||
| Pork rack | 3 | |
| Mustard | 5 Tablespoon | |
| Margarine | 8 Tablespoon (Parkay) | |
| Barbecue sauce | 10 Tablespoon (Candied Jalapeno) |
Directions
GETTING READY
1. Mix together light brown sugar, white sugar, smoked paprika, sea salt, granulated garlic, granulated onion, cracked black pepper, white pepper, cayenne pepper, chili powder and old bay seasoning together to make the rub. Set it aside.
2. Set up the kamado joe grill at 225 F. Also, place an empty drip pan in the grill.
MAKING
3. Spread mustard all over the ribs uniformly and then generously coat with the rub.
4. Arrange the ribs on the grill (as shown in the video) and let it smoke for about 2 hours.
5. Generously squirt parkay margarine over the ribs and brush it all over uniformly and let the ribs cook for another hour.
6. Check for tenderness with a toothpick. Spread candied jalapeno barbecue sauce all over the ribs and let them cook for another 2 hours. Check for tenderness again and pull out when done.
7. Let the racks rest for half an hour.
SERVING
8. Slice and serve the ribs.
Recipe Summary
