Leftover beef rib, stuffed in a jalapeno with cream cheese and seasoning, then smoked...
This is a twist on the Texas Twinkie, easier to make and the beef rib adds even more rich flavor. Instead of cutting multiple slices and then trying to scoop out the seeds/ribs, just cut the jalapeño in half then add the filling. It’ll save you time, you’ll double the yield on the jalapeños so you can eat more!
For the filling, you could try beef brisket, beef rib, shredded chuck roast, pulled pork, crumbled sausage, herbs… the limit does not exist. We are keeping it simple so the beef rib really shines! Recipe below:
Ingredients:
16 oz Cream Cheese (soften)
1-2 cups chopped/smoked beef rib (or brisket)
3 tablespoons seasoning (HLM BBQ Back Rub or your favorite low sodium seasoning)
12 jalapeños halved (24 halves total)
2 pounds bacon
Instructions:
In a large bowl soften cream cheese, season with 3 tablespoons HLM BBQ Back Rub seasoning (or your favorite seasoning), mix in chopped beef rib, and mix well. Set aside.
Halve jalapeños, remove seeds and ribs (leave some in if you like it spicy) using a spoon. Spatula about 1 tablespoon of mixture into each jalapeño or until they’re stuffed to the brim.
Wrap each jalapeño in bacon. Smoke at 275F until bacon is rendered, 2-3 hours.
Serve with bbq sauce or by themselves. Enjoy!
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