Apple Jalapeno Smoked Ribs - Hey Grill, Hey (2024)

These smoked apple jalapeno ribs are absolutely delicious and melt-in-your-mouth tender. The jalapenos in this recipe add the most amazing flavor with just a kiss of heat. Sweet and spicy come together in a magical union with these unique and must-try ribs.

Apple Jalapeno Smoked Ribs

We love us some ribs. There’s something about the messy hands and messy faces that make eating ribs feel like a whole experience. As long as you have some wet napkins handy, you’re good to go. I know you’re thinking that these ribs will burn your tongue, but really they’re pretty tame. Even non-spice lovers will love these if you’re able to talk them into getting past the huge slices of jalapeno lingering on each bite. If you can’t talk them into it… well darn. I guess that means more ribs for you.

(For those adamantly against heat, you can leave the slices of jalapenos off the ribs to help tone down the heat a bit.)

Another secret to the amazing flavor in these ribs is the flavor-infused braising liquid during the second step of the cooking process. After the ribs take on as much smoke as they can handle, they get a bath in a medley of apple juice and jalapenos that make the ribs super tender and dripping with unbelievable sweet and spicy flavor.

Ingredients for Apple Jalapeno Ribs

Here’s what you’ll need to make these ribs:

• 2 racks of baby back ribs
• 4 Tablespoons Hey Grill Hey Sweet Rub
• 1/4 cup yellow mustard
• 2 cups apple juice
• 1/2 cup dark brown sugar
• 4 Tablespoons salted butter
• 2 medium jalapenos
• 1 cup Apple Jalapeno BBQ Sauce

Both Sweet Rub and Apple Jalapeno BBQ Sauce can be purchased from the Hey Grill Hey Store. You can also make both of these from scratch using recipes here on the site. Check them out here:

• Best Sweet Rub for Pork
• Apple Jalapeno BBQ Sauce

How to Smoke Apple Jalapeno Ribs

You can cook these on any smoker you have available. I smoked these on my pellet grill which allows me to easily switch between the 180 degrees F for the first 3 hours and 225 degrees F for the remainder of the cook.

If you have a traditional offset smoker, try and shoot for an even 225 degrees F for the whole cook. You might find that the ribs take 4-5 hours instead of 6, so just keep an eye on your ribs during the foiling phase. If you have an electric smoker, you can just set the ribs to smoke for the first 3 hours, then transfer them to your oven during the foiled phase if you’d like to avoid refilling your pan with wood chips.

For a full recipe card with ingredients, detailed instructions, and links to recipes and products, scroll to the bottom of this post.

Tips for Smoking Jalapeno Ribs

Here are a few tips for making these delicious smoked jalapeno ribs.

• Check for multiple cues for doneness. One of my favorite ways to tell when ribs are done is when the meat has pulled back about 1/2 inch from the bones, your ribs are likely ready. Check out my post How to Know When Pork Ribs are Done for more information on what to look for to know when your ribs are ready to come off the smoker.
• Use the bend test. Another method for testing rib doneness is lifting one end of your ribs with tongs. They are done when the top of the meat just starts to shred when you bend them.
• Try an instant-read thermometer! If other visual cues aren’t cutting it for you, use technology to help you along. It can be difficult to get a perfect read on ribs without hitting bones, but shoot for the meat in between 2 bones and look for about 200 degrees F for melt-in-your-mouth ribs. The probe should slide into the meat very smoothly.

Apple Jalapeno Ribs Recipe

Follow the recipe,and I’ll teach you the simple steps to making your own Apple Jalapeno Ribs at home. If you’re looking for the ultimate way to help you make better BBQ, feed the people you love, and become a backyard BBQ hero, join my members-only group The Grill Squad for full and exclusive access to all my meat, rubs, sauces, and meat buying master classes, podcasts, and so much more.

This post was originally published in February 2016. We recently updated it with more information and helpful tips. The recipe remains the same.