Jalapeno Honey Beef Ribs

Ingredients:

• 1 rack of prepared beef back ribs separated into one bone sections
• Worcestershire Sauce (can sub soy sauce for this step)
• 2-3 Jalapeños sliced into bite size rings
• 3 TBSP Soy Sauce
• 2 TBSP Red wine Vinegar
• 2 TBSP honey
• ¼ cup brown sugar
• ½ stick unsalted butter
• Full Boar BBQ Black Label Steak and Chop Rub

Instructions:

• Preheat smoker to 250 degrees with wood chunks. I prefer hickory, post oak, or a bourbon soaked wood chunk for this recipe.
• Lightly coat your separated beef ribs with Worcestershire sauce (can sub soy sauce for this step). Follow this with a generous layer of Full Boar BBQ Black Label Steak and Chop Rub. Let this sit in the fridge for at least 30 minutes once seasoned.
• Transfer ribs to smoker. I like to either balance them on one side and flip halfway to the other or keep them bone side down. Smoke for 3 hours or until there is a nice bark formed on the ribs.
• Melt a half of your butter in a grill safe container that can fit all the ribs and be covered. I do this on the smoker and add and few of the jalapeno rings that have the most seeds to start incorporating the heat.
• Transfer the ribs to your container and add the soy sauce, vinegar, and honey. Toss the ribs in this sauce and butter mixture until they are all well coated.
• Once coated sprinkle evenly over the top the remaining peppers, brown sugar, and the rest of the butter cut into ¼ pads. *Feel free to add some extra honey in this step, I prefer to keep this sweetness level
• Cover the container and up the heat to 275. Let cook for an hour to an hour and a half or until the ribs have a good bit through without falling off the bone. Internal temp will be around 190-200 but it is hard to get a reading on this cut.
• Remove from smoker and let rest lightly covered but vented for a half hour.
• Enjoy!