Difficulty Medium
Cook Time 5 hours
Heat Spicy 🔥
These fall-off-the-bone baby back ribs get smoked low and slow, then finished in a sweet and spicy bath of BBQ sauce, brown sugar, and jalapeños before getting crowned with crunchy kettle chip coating. They're sticky, smoky, and absolutely addictive — perfect for a party.
✨ AI Summary Step-by-Step Cooking Guide Print Share Ingredients 2 racks baby back ribs, cut into individual bones 1/4 cup yellow mustard 2 tablespoons hot sauce 1/4 cup BBQ rub 1 1/2 cups BBQ sauce, divided 1 cup brown sugar, divided 4 tablespoons butter, sliced 2 jalapeños, sliced 1 cup diced pineapple or apples 2 cups crushed jalapeño kettle chips Directions 1 Prepare smoker to 225°F. Coat individual rib bones all over with yellow mustard and hot sauce, then generously season with BBQ rub. 2 Smoke ribs for 3 hours until meat is tender and pulling back from the bones. 3 Remove ribs from smoker and place in a large aluminum roasting pan. Pour 3/4 cup BBQ sauce over ribs, then sprinkle with 1/2 cup brown sugar. Add butter slices, jalapeños, and pineapple or apples around the ribs. 4 Drizzle remaining 3/4 cup BBQ sauce and remaining 1/2 cup brown sugar over everything. Cover pan tightly with foil and return to smoker for 2 hours. 5 Remove from smoker, uncover, and generously coat the top of the ribs with crushed jalapeño kettle chips. Serve immediately while chips are still crunchy.
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