Apps & Sides

Rib Jalapeño Poppers

Prep Time: 10 min

Cook Time: 1 hrs

Difficulty: Beginner

Smoky rib meat is tucked between sweet jam and creamy cheese–filled jalapeños, wrapped in caramelized bacon, and cooked on the recteq until irresistibly golden.

Instructions

Step 1: Chef Note: Cook your ribs however you want but start with a sweet or spicy flavor and cook until bones are loose. You are going to need at least 10 bones. This recipe works best if they are taken directly off the smoker, then rested at least 30 minutes.
Step 2: Burning the Cherry pellets, preheat recteq to 325°F.
Step 3: Prep jalapeños by slicing in half and removing seeds and veins. Set aside.
Step 4: Fill 10 halves of jalapeños with 1 ounce of cream cheese and fill 10 halves with the 1 ounce strawberry jam.
Step 5: Lay ribs out and slice each rib individually. Then gently remove each bone from the rib, making sure to remove hard cartilage also.
Step 6: Place rib meat in between 1 half cream cheese jalapeño and 1 strawberry jam jalapeño and sandwich together. Repeat until all ribs are sandwiched in jalapeños.
Step 7: Lay out 2 slices of bacon and sprinkle with brown sugar and season with Ron’s Screamin' Pig Rub.
Step 8: Place the rib jalapeños onto the bacon and wrap jalapeños tight with bacon. Repeat until all 10 are wrapped in bacon.
Step 9: Place on Mesh Cooking Mat and then into recteq. Cook 45-60 minutes or until bacon is rendered and golden brown.
Step 10: Enjoy immediately with Ashley's Wild Card White Sauce or Harry's Secret Sweet Sauce.

Ingredients

Serving Sizes

1 Rack of Cooked Ribs
5 Whole Large Jalapeños, halved
10 ounce(s) Cream Cheese
10 ounce(s) Strawberry Jam
20 Thick Sliced Bacon
¹/₂ cup(s) Light Brown Sugar
2 tablespoon(s) Ron's Screamin' Pig Rub

Tools Needed

Step 1: Chef Note: Cook your ribs however you want but start with a sweet or spicy flavor and cook until bones are loose. You are going to need at least 10 bones. This recipe works best if they are taken directly off the smoker, then rested at least 30 minutes.
Step 2: Burning the Cherry pellets, preheat recteq to 325°F.
Step 3: Prep jalapeños by slicing in half and removing seeds and veins. Set aside.
Step 4: Fill 10 halves of jalapeños with 1 ounce of cream cheese and fill 10 halves with the 1 ounce strawberry jam.
Step 5: Lay ribs out and slice each rib individually. Then gently remove each bone from the rib, making sure to remove hard cartilage also.
Step 6: Place rib meat in between 1 half cream cheese jalapeño and 1 strawberry jam jalapeño and sandwich together. Repeat until all ribs are sandwiched in jalapeños.
Step 7: Lay out 2 slices of bacon and sprinkle with brown sugar and season with Ron’s Screamin' Pig Rub.
Step 8: Place the rib jalapeños onto the bacon and wrap jalapeños tight with bacon. Repeat until all 10 are wrapped in bacon.
Step 9: Place on Mesh Cooking Mat and then into recteq. Cook 45-60 minutes or until bacon is rendered and golden brown.
Step 10: Enjoy immediately with Ashley's Wild Card White Sauce or Harry's Secret Sweet Sauce.

Chef Pairings

Serve hot with Ashley's Wild Card White Sauce or Harry's Secret Sweet Sauce, and pair alongside crisp coleslaw, roasted corn, or a cold craft lager for balance.