Smoked Jalapeño Bacon Jam BBQ Ribs

Smoked Jalapeño Bacon Jam BBQ Ribs

Recipe by: Miguel Ray @cookingwithfire



  • 2 racks of St. Louis-style cut ribs

  • Hot for Peacher seasoning (or your favorite bbq seasoning)
  • 1 stick of butter
  • 1/2 cup brown sugar
  • 1/2 cup maple syrup
  • 12 slices of bacon, minced
  • 1/2 cup maple syrup
  • 1/2 cup sweet BBQ sauce
  • 1 medium sweet onion, diced
  • 1 jalapeño pepper, diced (seeds and membranes removed)




  • Preheat smoker to 275 degrees F and add apple wood chunks for smoke flavor.

  • Generously season both sides of the ribs with Hot for Peacher seasoning.
  • Place the seasoned ribs on the smoker and smoke for 3 hours uncovered.
  • After 3 hours, remove the ribs from the smoker and wrap each rack tightly in foil along with 4 dabs of butter, 1/4 cup maple syrup, and 1/4 cup brown sugar.
  • Place the foiled ribs back on the smoker and smoke for an additional hour.
  • While the ribs are smoking, make the bacon jam. In a skillet, cook the minced bacon over medium heat until crispy. Remove bacon from skillet and set aside.
  • In the same skillet, sauté the diced onion and jalapeño until translucent.
  • Add the brown sugar, maple syrup, sweet BBQ sauce, and cooked bacon bits to the skillet with the onions and jalapeño. Stir until all ingredients are combined.
  • After the ribs have smoked for an additional hour, remove them from the foil and place them back on the smoker. 
  • Spoon the bacon jam over the ribs and leave on the grill for 10 additional minutes.
  • Remove the ribs from the smoker and let cool for 10 minutes before slicing.
  • Serve the smoked ribs with maple-brown sugar glaze and bacon jam on the side. Enjoy!
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