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<blockquote data-quote="snow" data-source="post: 44796" data-attributes="member: 1056">local grill master over here has some great advice for backyard grill masters,I like this one~1 rack dry and I wet for the chef.Wanted to add some heat to my ribs and try something new.&nbsp; Sure you can add crushed red pepper flakes or a spicy BBQ sauce but why do that.&nbsp; I used Reinhard Caught A Buzz sauce and some jalapeno peppers that I seeded and cut in half.&nbsp; Two racks of ribs.&nbsp; One with just the rub and one with the rub and the peppers and sauce.&nbsp; Took the ribs and took the back membrane off, smeared mustard on both sides, put the sliced peppers on one rack and then wrapped both racks in double foil.I normally like to take my time and use the 2-2-1 method for baby backs but that day wasn't normal so I had to hurry up the process.&nbsp; used my Char-Griller barrel type smoke/grill with the side fire box.&nbsp; Did the ribs on in-direct heat the whole time.&nbsp; In foil a couple of hours and then took the foil off.&nbsp; The one with just the rub I spritzed with a mix of brandy and apple juice.&nbsp; Put the sauce on the one with the peppers.&nbsp; My wife and her mom like sauce on the side for dipping and I want the whole deal.&nbsp; Temp in the grill was around 300 to 325 the whole time.&nbsp; Next time I'm going to leave some seeds in those peppers.&nbsp; There was some heat but I don't mind a little more.&nbsp; Served the ribs with rice that had some sesame oil and soy sauce on it.&nbsp; I also put some red pepper flakes on my rice.&nbsp; Here are some pics. good luck.][ATTACH]1756[/ATTACH]I'm a fan of apple wood for pork,hickory smoke can be over whelming,pecan has a great mild flavor as well.</blockquote>

[QUOTE="snow, post: 44796, member: 1056"] local grill master over here has some great advice for backyard grill masters,I like this one~ 1 rack dry and I wet for the chef. Wanted to add some heat to my ribs and try something new. Sure you can add crushed red pepper flakes or a spicy BBQ sauce but why do that. I used Reinhard Caught A Buzz sauce and some jalapeno peppers that I seeded and cut in half. Two racks of ribs. One with just the rub and one with the rub and the peppers and sauce. Took the ribs and took the back membrane off, smeared mustard on both sides, put the sliced peppers on one rack and then wrapped both racks in double foil. I normally like to take my time and use the 2-2-1 method for baby backs but that day wasn't normal so I had to hurry up the process. used my Char-Griller barrel type smoke/grill with the side fire box. Did the ribs on in-direct heat the whole time. In foil a couple of hours and then took the foil off. The one with just the rub I spritzed with a mix of brandy and apple juice. Put the sauce on the one with the peppers. My wife and her mom like sauce on the side for dipping and I want the whole deal. Temp in the grill was around 300 to 325 the whole time. Next time I'm going to leave some seeds in those peppers. There was some heat but I don't mind a little more. Served the ribs with rice that had some sesame oil and soy sauce on it. I also put some red pepper flakes on my rice. Here are some pics. good luck.] [ATTACH=CONFIG]1756._xfImport[/ATTACH] I'm a fan of apple wood for pork,hickory smoke can be over whelming,pecan has a great mild flavor as well. [/QUOTE]

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