Smoked Teriyaki Ribs
Smoked teriyaki beef riblets cooked low and slow, finished with a sticky caramelized glaze. A simple, affordable rib recipe.
Smoked Teriyaki Ribs
Rated 5.0 stars by 1 users
Category
Main Dish
Cuisine
Asian-American
Author:
This recipe comes to us from Chuck Matto, the Bay Area pitmaster behind Chuck’s Flavor Train and a friend of Montana Knife Company.
Servings
4
Prep Time
15 minutes
Cook Time
3 hours 30 minutes
Calories
480
Beef riblets are one of the most affordable cuts at the butcher counter, and they’re one of my favorites to cook. This teriyaki ribs recipe takes center-cut beef riblets and gives them a low-and-slow smoke with a sticky teriyaki glaze that caramelizes right on the surface.
The beauty of teriyaki ribs is the balance between smoky bark and sweet, savory sauce. This recipe works as well with teriyaki country-style ribs or bone-in short ribs if you can’t find center-cut riblets. Three hours on the smoker does all the heavy lifting, and a final glaze locks in flavor that’ll have your crew lining up for seconds.
Ingredients
These teriyaki ribs call for simple ingredients with big flavor:
-
1 slab center-cut beef riblets
-
3 Tbsp. all-purpose rub
- 1 Tbsp. binding sauce, optional (I like Bear & Burton’s Breakfast Sauce)
- Your favorite teriyaki BBQ sauce (I like Oakland Dust Bay Area Banger Asian Sauce)
Directions
This teriyaki ribs recipe comes together with minimal prep and maximum flavor:
Season the teriyaki beef ribs
Preheat your smoker to 225°F. Apply the binding sauce to the beef riblets as a thin base coat if using. Season all sides generously with the all-purpose rub and let the riblets sit at room temperature for about 15 minutes.
Smoke the teriyaki ribs low and slow
Place the seasoned riblets directly on the smoker grates. Smoke the teriyaki ribs at 225°F for three hours, keeping the lid closed as much as possible. Don’t push the temperature any higher than that; low and slow is what gives these teriyaki ribs their tender, pull-apart texture.
Glaze and finish the teriyaki ribs
After three hours, brush your teriyaki BBQ sauce across the top and sides of the riblets. Return them to the smoker for another 20–30 minutes until the sauce sets and gets tacky.
- Look for an internal temperature of 198–202°F, but the real test is the probe. The teriyaki ribs are done when a thermometer probe slides in like warm butter. Use a sharp, clean knife to slice between the bones and serve.
Recipe Note
Pitmaster Secrets for the Best Teriyaki Ribs
Lock in the best results from your teriyaki ribs recipe with these tips:
Don’t go above 225°F on the smoker. Beef riblets dry out fast at higher temperatures. Keeping it low and slow renders the fat and collagen without toughening the meat.
Apply sauce only in the last 30 minutes. Adding teriyaki BBQ sauce too early causes it to burn and turn bitter. A late glaze caramelizes perfectly without scorching.
Use fruit wood for a complementary smoke. Cherry or apple wood pairs well with the sweet teriyaki glaze. Heavier woods like mesquite can overwhelm the sauce.
Keep your kitchen knife sharp for clean cuts. A dull blade shreds the bark you spent three hours building. A few passes on a honing rod before slicing makes all the difference.
Rest the ribs for five minutes before slicing. This lets the juices redistribute and keeps each riblet moist from edge to edge.
Sharpen your knife before trimming and slicing. A sharp edge gives you clean cuts between the bones every time.
These smoked teriyaki ribs turn an affordable cut of beef into a sticky, smoky crowd-pleaser. The teriyaki ribs recipe couldn’t be simpler: season, smoke, glaze, and serve. Try this teriyaki rib recipe at your next cookout and watch the plate disappear.
