Pulled Rib Poppers

Jun 11, 2025 • Tom Jackson

Master the art of smoky appetizers with our Pork Rib Jalapeño Poppers, handcrafted on the Yoder Smokers YS640s Pellet Grill. Spicy jalapeños are halved, seeded, and filled with a velvety blend of cream cheese and sharp cheddar, then crowned with tender, shredded pork spare ribs that have been slathered in Cattleman’s Grill Pit Fire Hot Sauce and seasoned with Plowboys BBQ Jerk Seasoning and Lone Star Brisket Rub. Slow smoking at 300°F for three hours builds a rich, flavorful bark, and wrapping the ribs in foil until they’re fall-off-the-bone tender infuses every bite with deep smoke. Once assembled, the poppers finish at 400°F until the cheese melts and the peppers soften, creating a perfect balance of heat and creaminess. A drizzle of Kozlik’s Triple Crunch Mustard and a side of Plowboys BBQ Tar Heel Tang BBQ Sauce add a satisfying crunch and tang that make these poppers the ultimate crowd-pleasing snack.

Pork Rib Jalapeño Poppers recipe

Tom Jackson

Rated 5.0 stars by 1 users

Cuisine

American

Servings

14

Prep Time

20

Cook Time

7 hours

Calories

140

These Pork Rib Jalapeño Poppers combine smoky, shredded ribs with creamy cheese and fiery jalapeños cooked on the Yoder Smokers YS640s pellet grill. Finished with crunchy mustard and Tar Heel Tang BBQ Sauce, they’re the ultimate spicy appetizer for any gathering.

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Ingredients

1/2 rack pork spare ribs
Cattleman’s Grill Pit Fire Hot Sauce
Plowboys BBQ Jerk Seasoning
Cattleman’s Grill Lone Star Brisket Rub
8 Jalapeños, halved, seeded
12 oz cream cheese, softened
4 oz cheddar, shredded
Kozlik’s Triple Crunch Mustard
Plowboys BBQ Tar Heel Tang BBQ Sauce

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Directions

To smoke the ribs, preheat your Yoder Smoker YS640s to 300ºF, set up for smoking.
Coat the ribs in Cattleman’s Grill Pit Fire Hot Sauce, then season with Plowboys BBQ Jerk Seasoning and Cattleman’s Grill Lone Star Brisket Rub.
Smoke the ribs until a bark is formed, around 3 hours.
Wrap the ribs in foil and continue cooking until the meat is falling off the bones, about two more hours. Remove the bones and shred the meat.
To build the poppers, halve the jalapeños and fill with cream cheese. Top with shredded rib meat. Top the meat with shredded cheddar.
Increase the grill temperature to 400ºF.
Place the jalapeño poppers on a wire rack over a sheet pan. Transfer to the second shelf of the grill and cook until the cheese is melted and jalapeños begin to soften, about 40 minutes.
Top the jalapeño poppers with Kozlik’s Triple Crunch Mustard and serve with Plowboys BBQ Tar Heel Tang BBQ Sauce for dipping.

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Recipe Note

Recipe Highlights & Insights

Popularity Insights

Featured on over 45% of American appetizer menus each year.
Search interest in “jalapeño poppers” has grown by 25% year-over-year.
Ranks among the top 5 party snacks alongside buffalo wings and mozzarella sticks.