Going with teriyaki ribs for my first smoke of the season

[EdP]

I plan to do this pretty much the same as the pork belly I’ve made a couple times.
Started with oak and added a piece of cherry once it was going good. These will go in the oven eventually. The pork belly adds butter and brown sugar near the end, not sure I’ll do that.

They get finished with chopped scallions and toasted sesame seeds.

 

[JLeonard]

Off to a great start.

Jim

 

[EdP]

Pretty windy today and lost my flame a couple times, they look good to go in the over for a while. I’m using the convection roast at 200 with the rack low. Glazed them again.

 

[02ebz06]

Yum!!!

 

[EdP]

Ended up going with a higher temp in the oven to get to probe tender.

These were good, but we all liked the pork belly version better.

I skipped the butter and brown sugar, wondering if that would’ve made a big difference.

 

[SmokingUPnorth]

Pretty smart set up on the WSM. I’ve never seen that before. Is it a 18”?

 

[DRKsmoking]

Great looking ribs,
Like I say any day with ribs on the menu, is a good day

David

 

[LoydB]

Those look great.

 

[chopsaw]

Fantastic . You did that up right .
Thanks for posting .

 

[bbqbrett]

Ended up going with a higher temp in the oven to get to probe tender.

These were good, but we all liked the pork belly version better.

I skipped the butter and brown sugar, wondering if that would’ve made a big difference.

I guess you will just have to try them again and do the butter and brown sugar thing just to make sure. Looks like some good eating!

 

[EdP]

Pretty smart set up on the WSM. I’ve never seen that before. Is it a 18”?

Hi, yes wsm18 with a camping gas burner and a cast iron box for wood. Runs great at 250-275.


And that diy rib hanger is the old charcoal ring.