Bob Bailey
TVWBB Guru
Was going to just do a slab of loin back ribs until I noticed how small they were (2 lbs.). Thawed another slab and remembered I had 8 big Jalapeños and some Queso Fresco that needed to be used. Mixed the queso with some cream cheese, stuffed the peppers, dusted with some Hatch Chili seasoning and topped with bacon. Put the ribs on 2 hrs. ago and the Jalapeños a half hour ago. Pretty much filled up the old pellet pooper. No wrap for the ribs, seasoned with my pork butt rub and spritzing every hour. Will be glazing the peppers and ribs.
