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Honey Jalapeño Beef Ribs

Honey Jalapeño Beef Ribs

How is cooking beef ribs this easy, and so good at the same time? Learn from the best, and give this a try at home!

You will need

The Prep

First, the prepwork: Remove the ribs from any packaging they came in, and rinse well under cold water. Shake off most of the water, then pat each slab dry with paper towels.

Then, using a butter knife or the handle of a spoon, remove the membrane from the backside (bone side) of each slab. Once you have worked the butter knife/spoon underneath the membrane, grab one end with a paper towel and pull it off. Bonus points if it comes off in one piece!

Next up, seasoning the ribs! Combine the BBQ rubs & spices you will use in a small bowl. Feel free to be creative in this step, adjusting or replacing any of the rub ingredients.

Then season liberally, making sure to get the spices into every nook and cranny. Leave the ribs at room temperature for 15-20 minutes, allowing them to sweat through the rub.

The Cook

While the ribs are marinating, go ahead and start your cooker of choice and prepare for cooking over indirect heat. For these racks, we will be cooking at about 275ºF (135ºC). 

When the cooker is ready, move the ribs to a rack over indirect heat, with the bone side facing down. Cover and let them cook for about 2 hours.

Time to wrap! Lay down two double-layers of heavy-duty foil (one for each rack). Once the ribs have cooked for 2 hours, get them off the cooker and place them onto the foil. Then fold up the edges to form a boat.

Grab a small mixing bowl and combine the remaining rub with a cup of your choice of beer. Pour half of the beer/rub mixture into each foil boat, then fold the foil to form a tight packet. Be careful that the bones don't puncture the foil while wrapping, or the liquid will escape and make a mess.

Place the packets back on the cooker, over indirect heat again, and cook for one hour. The foil will stop moisture from escaping, and the meat will absorb the beer, making these beef ribs juicy and tender.

The Payoff

After one hour has passed, get the packets off the cooker. Slightly open them at the top, so steam can escape - watch out for steam burns, that thing is HOT!

Let the ribs rest like this for about 15-20 minutes. When the ribs are done resting, get them out of the foil and into a large sheet pan. Combine the juice from one of the packets with 1 cup of BBQ sauce in a medium mixing bowl, then coat each side of both slabs liberally with the resulting mixture.

Place the ribs back on the cooker, over indirect heat, and cook for a final 15 minutes to set the glaze.

Serve the ribs right off the cooker, with the remaining sauce on the side.



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