Teriyaki ribs

[Mani]

I'm thinking of doing some teriyaki baby back ribs in the OBS.

My question is this;  would it be ok to marinate the ribs in the teriyaki sauce before cooking using the 3-2-1 method, or will the sugars in the sauce burn?

I was thinking of marinating overnight, drying the ribs, book for three hours uncovered, two hours with some orange juice in some aluminium foil, then baste the ribs in more sauce for the last hour (uncovered).

Any tips would be appreciated.

[mikecorn.1]

I like to season them with a rub. Hit them with smoke and sauce at
The end. I also use the 3-2-1 method but I tweak it sometimes. That's just me. I've never marinaded ribs in a sauce overnight before.
I'm sure others will chime in with other suggestions and comments.
Good luck and post some pics if ya can. :)


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[rigstar]

will the sugars in the sauce burn?

i am also curious about this as well, as it so much different then bbq'n
i bbq lots of different stuff that has been marinated for days sometimes,
depending on the flavour i am looking for,

what flavour of smoke are you going to use? or did use?
thanks

[hal4uk]

Never tried teriyaki ribs, but the sugar content would scare me (as far as marinating).  If you do a 3-2-1, why not try just a regular rub, smoke 3 hrs, and then wrap with some teriyaki sauce?  Then baste and watch carefully the last hour?

Also--- when I make teriyaki sauce, I use equal parts (3rds) of soy sauce, honey, and pineapple juice.  The sugar content is pretty dang high.

[Mani]

Ok, in the name of science, I gave it a go.

I made a pretty standard teriyaki sauce with sake, mirin, soy, but also added palm sugar instead of normal sugar, some toasted szechuan pepper corns, and a little bit of fresh chilling for some background heat.

I marinated overnight in the sauce, then did a normal 3-2-1 using the slightly reduced marinade as the sauce.

Turned out a treat.  Although, i think due to the sugar content, a 2.5-2.5-1 would have been better.

Will post photos as soon asi can work out how to!

[Mani]

Oh, forgot to say, I used maple to smoke...

[mikecorn.1]

Ok, in the name of science, I gave it a go.

I made a pretty standard teriyaki sauce with sake, mirin, soy, but also added palm sugar instead of normal sugar, some toasted szechuan pepper corns, and a little bit of fresh chilling for some background heat.

I marinated overnight in the sauce, then did a normal 3-2-1 using the slightly reduced marinade as the sauce.

Turned out a treat.  Although, i think due to the sugar content, a 2.5-2.5-1 would have been better.

Will post photos as soon asi can work out how to!

adding pics


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[Mani]

OK,

here is the sheets of ribs in marinade;



before their final glaze;


and after the glazing;



I think i left them in too long as part of the initial stage, (memo to self, when  smoking, don't go out witht the wife shopping) but was happy with the result.

[rigstar]

nice!!! 

how was the teriyaki flavor with the maple smoke?

[SiFumar]

Thanks for trying it....we also learn from others experiments.  Looks purty!

[Mani]

nice!!! 

how was the teriyaki flavor with the maple smoke?

I thought it worked well, I will try again at weekend to see what other smokes are like.  Apple maybe?

I will also see how spare ribs work with it...  I think it could work batter than baby back...

[Mani]

Thanks for trying it....we also learn from others experiments.  Looks purty!

Sifumar,

I really liked them, and was pleasantly surprised, but there is still definite room for improvement...

[SouthernSmoked]

WOW!! Nice color on the ribs.