Try'd something new. Wanted some heat on my ribs so this idea popped into my head. Sure I could add some crushed hot peppers or spicy sauce but I like trying something new [maybe not new idea but it is for me]. Two slabs of baby backs. One with just rub and one that will have the rub, peppers, and my sauce [I call it Reinhards Caught A Buzz Sauce LOL]. Pulled the membranes, smeared the mustard, seasoned both and on one put jalapeno peppers that were scraped and halved. Used my Char-Griller barrel type grill/smoker for this. Normally I would use the smoker or use the Char-Grill with the side fire box for the heat but I was pressed for time. In-direct heat of course. After I did all of the above, I double foiled both racks and put them in the grill for about 2 hours. The temp inside the grill ran about 300 deg. After that I took the foil off and started to mop the rack with the peppers. The other rack with just the rub, I spritzed with apple juice and brandy mix when needed [the leftovers of that went to the cook]. Here are some pics: Reinhard Membrane off, one rack with just rub and one with peppers. Freedom from the foil and the two racks are on their way to tenderness. Here I pulled them off the grill ready to serve. Those peppers gave the rack some heat. Next time I may leave the seeds in for a little more. My plate shot. My wife like to dip her ribs in my sauce but I like it on. The peppers and rice went well with the ribs. Sprinkled some red pepper flakes on my rice as well as a little sesame oil and soy sauce.