Tweet
I love pork ribs. Saint Louis, Kansas City and Memphis are all great. However, as good as they are, sometimes you need a change. It was time for Teriyaki ribs on my Traeger Timberline.
This recipe calls for Teriyaki sauce. I make my own but any thicker variety will do.
I got a nice meaty rack of back ribs and removed the silverskin off the back of the ribs by lifting a corner and gripping it with a paper towel. Pull the silverskin off. It may take a couple of pulls. Then I gave it a rub down with 25 ml (2 tbsp) of my basic bbq rub mixed with 5 ml (1 tsp) ginger.
I put the ribs in the smoker which I had preheated to 250 F. I smoked for 1 1/2 hours and then flipped them and cooked for another 1 1/2 hours.
I took a piece of foil large enough to wrap the rack. I put 15 ml (1 tbsp) soft butter on a strip on half the foil. I sprinkled 15 ml (1 tbsp) of brown sugar over the butter and spooned 15 ml (1 tbsp) of honey over that.
I put the ribs over the strip and put 15 ml (1 tbsp) of butter on that, topped with 15 ml (1 tbsp) each of brown sugar and honey. I formed the foil into a pouch leaving one end open. I added 50 ml (1/4 cup) of teriyaki sauce to the pouch and sealed it.
I put the pouch in the smoker for 1 hour 15 minutes.
I took the foil from the ribs, saving the liquid. I mixed 50 ml (1/4 cup) of the foil liquid with 125 ml (1/2 cup) teriyaki sauce. I put the ribs back in the smoker, brushing them with the teriyaki mixture. I cooked for 10 minutes, brushed again and cooked for another 10 minutes.
I let the ribs sit for a few minutes to rest and cut into individual ribs and served.
The Verdict
These are delicious. I don’t like them as much as sticky Kansas or Saint Louis ribs but would be happy to serve them to friends and family. They still have a sweet stickiness but there is the added complex salty taste of the teriyaki. The ribs were nice bit through and had a great texture.
This recipe calls for Teriyaki sauce. I make my own but any thicker variety will do.
I got a nice meaty rack of back ribs and removed the silverskin off the back of the ribs by lifting a corner and gripping it with a paper towel. Pull the silverskin off. It may take a couple of pulls. Then I gave it a rub down with 25 ml (2 tbsp) of my basic bbq rub mixed with 5 ml (1 tsp) ginger.
I put the ribs in the smoker which I had preheated to 250 F. I smoked for 1 1/2 hours and then flipped them and cooked for another 1 1/2 hours.
I took a piece of foil large enough to wrap the rack. I put 15 ml (1 tbsp) soft butter on a strip on half the foil. I sprinkled 15 ml (1 tbsp) of brown sugar over the butter and spooned 15 ml (1 tbsp) of honey over that.
I put the ribs over the strip and put 15 ml (1 tbsp) of butter on that, topped with 15 ml (1 tbsp) each of brown sugar and honey. I formed the foil into a pouch leaving one end open. I added 50 ml (1/4 cup) of teriyaki sauce to the pouch and sealed it.
I put the pouch in the smoker for 1 hour 15 minutes.
I took the foil from the ribs, saving the liquid. I mixed 50 ml (1/4 cup) of the foil liquid with 125 ml (1/2 cup) teriyaki sauce. I put the ribs back in the smoker, brushing them with the teriyaki mixture. I cooked for 10 minutes, brushed again and cooked for another 10 minutes.
I let the ribs sit for a few minutes to rest and cut into individual ribs and served.
The Verdict
These are delicious. I don’t like them as much as sticky Kansas or Saint Louis ribs but would be happy to serve them to friends and family. They still have a sweet stickiness but there is the added complex salty taste of the teriyaki. The ribs were nice bit through and had a great texture.
I have not yet, butt sounds interesting & others seem to like them 
But it's a passion of mine...Somewhat of an obsession 
Comment