Jalapeno Honey Beef Ribs


  • 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



  • 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!

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