Fire up the smoker and get ready for a delicious doubleheader! This recipe combines two winning dishes: smoky, fall-off-the-bone ribs and a creamy, cheesy smoked queso. Perfect for a backyard barbecue or a casual get-together, these recipes are guaranteed to please a crowd. Let's dive in and get cooking!

Baby back pork ribs(They are more tender and easier to cook than spare ribs)

Mustard

Rub of choice

Butter

Honey 

1. Rub meat down with mustard, sprinkle generously with your favorite rub. Jake prefer's Zero to Hero. 

2. Get smoker heated up to 225*, cook until internal temp hits 180* then pull them off

3. Place meat in tinfoil meat side down and add butter and melted honey to the bone side. Wrap up, and place back in smoker until internal temp hits 202* 

It takes approximately 4-5 hours total cook time. 

8 oz cream cheese cubes

20 oz Velveeta

8 oz sharp cheddar

8 oz pepper jack

3 jalapenos chopped 

1/3 yellow onion

2 cans original rotel

Smoke at 225 with all ingredients chopped and cheese cubes for 1 hour or until all cheese is melted. Stir and serve immediately