Candied Jalapeño / Miso Naughty Ribs

Instructions

1. Prep and season the ribs: remove the membrane from the back of the ribs, if needed, and trim any excess fat. Generously season both sides with Candied Jalapeño Seasoning.
2. Let them sweat: let the seasoned ribs sit at room temperature 15–20 minutes so the seasoning adheres and begins to sweat into the surface.
3. Preheat the smoker to 250°F and add a combination of Chigger Creek pecan and cherry wood for a rich, slightly sweet smoke.
4. Smoke the ribs: place the ribs on the smoker, gently pinching the racks together to bunch the meat slightly between the bones. Smoke at 250°F until the ribs develop a deep color, a good bark, and are tender.
5. Glaze with Miso Naughty: remove the ribs from the smoker and brush generously with Miso Naughty Japanese Whomp Sauce.
6. Foil boat and tack up: create a foil boat around the bottom and sides of each rack, leaving the top exposed. Return to the smoker at 250°F and continue cooking until the glaze has tacked up into a sticky, caramelized finish.
7. Rest and serve: remove the ribs from the smoker and let rest briefly. Slice between the bones and serve hot with extra Miso Naughty Japanese Whomp Sauce on the side.
8. Mitch Tip: keep the top of the ribs exposed in your foil boat -- it lets the foil catch the juices without covering the bark, so the Miso Naughty glaze gets a chance to go sticky and tack up over the smoke.