Cowboy Candy Ribs
These Cowboy Candy Ribs start with a generous coating of Rub Yer Meat BBQ Rub, spend a few hours over hickory smoke, and finish covered in smoked candied jalapeños and a thick, glossy syrup.
Once the racks are tender, we slice them into individual ribs, toss them in the cowboy candy, and send them back to the smoker to set that sticky coating.
You get savory bark, tender pork, sweet apricot, and heat from the jalapeños in every bite.
Keep the paper towels close. This is going to get sticky.
What Is Cowboy Candy
Cowboy candy is candied jalapeños: sliced peppers cooked in a sweet syrup until they soften and turn glossy.
For this version, the jalapeños get a short trip through the smoker before going into a saucepan with brown sugar, apricot preserves, apple cider vinegar, garlic, and black pepper.
The apricot preserves give the glaze a fruity sweetness, while the vinegar adds a tangy edge. The jalapeños bring the heat.
That gives us two things to work with: syrup for brushing onto the ribs as they cook, and candied jalapeño rings for the final toss.
Why Slice the Ribs Before the Final Glaze
Slicing the racks exposes the sides of each rib, giving the cowboy candy more surface to coat. Returning those individual ribs to the smoker lets the glaze set around each piece.
The key is cooking the racks until they’re tender but still holding together. You want to cut cleanly between the bones and toss the ribs gently without turning the bowl into pulled pork.
Cowboy Candy Ribs Recipe
Yield: 4 generous servings from 2 racks
Smoker Temperature: 225°F
Cooking Method: Indirect heat
Prep Time: About 15 minutes
Estimated Cook Time: About 6 hours, including the final cook to set the glaze
Target Doneness: Approximately 202°F and tender between the bones
Cooking time will vary with the size of the racks and how your smoker runs. Use temperature and tenderness to decide when the ribs are ready to slice.
Ingredients
For the Ribs
- 2 racks St. Louis-style pork ribs
- 1/2 cup yellow mustard
- 1/4 cup Rub Yer Meat BBQ Rub
- 2 tablespoons coarsely ground black pepper
For the Cowboy Candy
- 10 jalapeños
- 1 1/2 cups light brown sugar
- 1 cup apricot preserves
- 1/4 cup apple cider vinegar
- 2 garlic cloves, minced
- 1/2 teaspoon freshly ground black pepper
The cowboy candy makes more than you’ll need for the ribs. Reserve 1 cup for this recipe.
Instructions
1. Preheat the Smoker
Preheat your smoker to 225°F and set it up for indirect cooking.
Use hickory for the smoke.
2. Slice and Smoke the Jalapeños
Slice the jalapeños into approximately 1/4-inch-thick rings.
Arrange them on a wire rack that will keep the slices from falling through the smoker grates. Place the rack in the smoker and cook for 25 minutes.
3. Make the Cowboy Candy
While the jalapeños smoke, combine the brown sugar, apricot preserves, apple cider vinegar, minced garlic, and 1/2 teaspoon black pepper in a medium saucepan.
Add the smoked jalapeños and bring the mixture to a gentle simmer over medium heat.
Cook for 8–10 minutes, stirring occasionally and adjusting the heat as needed, until the mixture is syrupy.
4. Reserve the Candy for the Ribs
Set aside 1 cup of cowboy candy, including both jalapeños and syrup.
This is the total amount you’ll use for the ribs. Some of the syrup will go on during the cook, and the remaining jalapeños and syrup will go into the final toss.
Transfer the extra cowboy candy to a covered container and refrigerate.
5. Prepare the Ribs
Remove the thin membrane from the bone side of each rack if it’s still attached.
Work a butter knife underneath an edge to loosen it, then grip the membrane with a paper towel and pull it away.
6. Season With Rub Yer Meat
Coat both sides of the ribs with the yellow mustard.
Distribute the Rub Yer Meat BBQ Rub evenly over both racks, covering the meat side, bone side, and edges. Follow with the coarsely ground black pepper.
The mustard helps the seasoning stick, so spread it evenly before applying the rub.
7. Start Smoking the Ribs
With the smoker holding at 225°F, place the ribs directly on the grates, bone side down.
Close the lid and cook undisturbed for 3 hours.
8. Brush With the Cowboy Candy Syrup
After 3 hours, brush the ribs with some of the syrup from your reserved cup of cowboy candy.
Keep the jalapeño rings for the final toss.
Cook for another 20 minutes, then brush on a second coating of syrup.
9. Cook Until Tender
Continue cooking at 225°F until the ribs reach approximately 202°F and a probe slides into the meat between the bones with little resistance.
Check the meat without resting the thermometer tip against a bone.
The racks should be tender enough to eat but firm enough to slice and handle. The temperature is a guide; check how the meat feels before pulling them off.
10. Slice and Toss
Transfer the ribs to a clean cutting board.
Line a rimmed baking sheet with butcher paper or parchment, then slice the racks into individual ribs.
Place the ribs in a large bowl and add the jalapeños and syrup remaining from the cup you reserved earlier.
Toss gently until the ribs are coated, then arrange them on the prepared baking sheet. Spoon any jalapeños and syrup left in the bowl over the ribs.
11. Set the Glaze
Return the baking sheet to the smoker at 225°F.
Cook for another 35–40 minutes, until the glaze has set and the ribs are hot.
The finished glaze should look glossy and cling to the individual ribs.
12. Serve
Serve the ribs hot, spooning any loose jalapeños from the pan over the top.
Put the paper towels where everyone can reach them.
Sweet Heat With a Savory Foundation
The cowboy candy gets plenty of attention, but the Rub Yer Meat seasoning and hickory smoke give these ribs the savory flavor underneath all that sweetness.
Then you get the tender pork, the sticky glaze, and a bite of candied jalapeño.
Rub yer meat. Make it sticky.
