Smoked Jalapeño Party Ribs using the party method! These St. Louis style ribs are dry-rubbed, smoked until tender, and finished in a tray with a flavorful jalapeño BBQ sauce.
1. **Prepare the Ribs:** Remove the membrane from the back of the St. Louis style ribs. Trim any excess fat.
2. **Apply Rub:** Coat the ribs generously with yellow mustard, ensuring a thin, even layer.
3. **Mix Dry Rub:** In a bowl, combine all ingredients for the dry rub: 1 Cup Light Brown Sugar, 1 Tbsp Onion Powder, 1 Tbsp Garlic Powder, 1 Tbsp Smoked Paprika, 1 Tsp Chili Powder, 1 1/2 Tsp Cayenne Pepper, 1 Tsp Red Pepper Flakes, 2 Tsp Coarse Black Pepper, and 1 Tbsp Coarse Salt.
4. **Apply Dry Rub:** Liberally apply the dry rub to all sides of the mustard-coated ribs, pressing gently to adhere.
5. **Initial Smoke:** Preheat your smoker to 275F. Place the seasoned ribs directly on the grates. Smoke for 1 1/2 to 2 hours, or until the internal temperature of the ribs reaches 175F. Spritz with apple cider vinegar occasionally to keep them moist.
6. **Prepare Jalapeño BBQ Finish:** While ribs are smoking, in a saucepan, combine 1/2 Cup Salted Butter, 1/4 Cup Sliced Jalapeños (optional), 2/3 Cup Jalapeño Juice (optional), 3 Tbsp Brown Sugar, 3/4 Cup Barbecue Sauce, and 1/3 Cup Honey. Heat gently to combine and melt the butter.
7. **Second Smoke (Tray Method):** Once ribs reach 175F, transfer them to a sturdy foil pan or a tray. Pour the prepared Jalapeño BBQ finish over the ribs. Cover the tray tightly with foil.
8. **Finish Smoking:** Return the covered tray of ribs to the smoker. Continue to smoke for another 1 hour to 1 1/2 hours, or until the internal temperature reaches 200F and the ribs are tender (bone wiggles easily).
9. **Rest and Serve:** Carefully remove ribs from the smoker. Let them rest in the covered tray for 10-15 minutes before slicing and serving.
