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
This recipe comes to us from Chuck Matto, the Bay Area pitmaster behind Chuck’s Flavor Train and a friend of Montana Knife Company.
4
15 minutes
3 hours 30 minutes
480
Asian-American
Main Dish
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
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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
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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.
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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.
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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.
