Chris Lynch
TVWBB All-Star
Step one: Rub the ribs with wet mustard and a blend of Southwestern spices which include chile de arbol, aji amarillo, NM Red, cayenne, cumin, coriander, garlic, oregano, onion, salt and black pepper and pop them in the fridge overnight.
Onto the smoker with 2 chunks of apple
Step two: Make the jam
The ingredients are 15 NM hatch chiles that are roasted, peeled and then chopped, 2 lemons quartered and half a cup of apple cider vinegar.
Let that simmer for 30 minutes, remove the lemons and squeeze out all the remaining juice and add 3 cups of sugar (photo not shown - blast you 10 photo rule!)
Step three: Make some beans with some bacon ends, jalapenos, red onion, bell pepper and brown sugar
before they go on the smoker, coat the ribs with jam and let them go uncovered for another hour - Total rib cooking time was about 6 hours until the bend test says they are done. I didn't use any foil. Oh and the ribs were hit with apple cider vinegar at about the 4 hour mark (photo not shown!)
Ribs are off and wrapped and put in a cooler and the beans go onto the smoker
Step four: Time to make the jalapeno cheddar corn bread
and onto the smoker - I raised the temp to about 350 to cook the beans and corn bread. the beans are down there somewhere hiding and getting happy
And finished. The Chile jam gave these ribs a nice sweet heat and the ribs were cooked perfectly. This was one of my best rib cooks ever. The beans were smokey, sweet and delicious and the corn bread was just right.
thanks for looking!
Onto the smoker with 2 chunks of apple
Step two: Make the jam
The ingredients are 15 NM hatch chiles that are roasted, peeled and then chopped, 2 lemons quartered and half a cup of apple cider vinegar.
Let that simmer for 30 minutes, remove the lemons and squeeze out all the remaining juice and add 3 cups of sugar (photo not shown - blast you 10 photo rule!)
Step three: Make some beans with some bacon ends, jalapenos, red onion, bell pepper and brown sugar
before they go on the smoker, coat the ribs with jam and let them go uncovered for another hour - Total rib cooking time was about 6 hours until the bend test says they are done. I didn't use any foil. Oh and the ribs were hit with apple cider vinegar at about the 4 hour mark (photo not shown!)
Ribs are off and wrapped and put in a cooler and the beans go onto the smoker
Step four: Time to make the jalapeno cheddar corn bread
and onto the smoker - I raised the temp to about 350 to cook the beans and corn bread. the beans are down there somewhere hiding and getting happy
And finished. The Chile jam gave these ribs a nice sweet heat and the ribs were cooked perfectly. This was one of my best rib cooks ever. The beans were smokey, sweet and delicious and the corn bread was just right.
thanks for looking!
Last edited:
