These Smoked Teriyaki Ribs are a guaranteed crowd-pleaser: smoky, sticky, sweet, and brimming with savory umami. This recipe gives a bold teriyaki twist to a classic barbecue favorite, producing ribs with a pronounced crust and a tender, meaty bite.
Smoked Teriyaki St. Louis Style Ribs
I cook ribs often and enjoy trying different techniques. There are many valid approaches to great ribs, and personal preference determines whether a rack should be ultra-tender and falling off the bone or slightly firmer with more texture. This recipe leans toward a pleasing, pick-up-and-eat texture rather than an ultra-fall-apart finish. If you prefer ribs that practically fall off the bone, consider recipes designed specifically for that result.
The low-and-slow smoke is the workhorse here, slowly breaking down connective tissue while building flavor. At the same time, the teriyaki glaze caramelizes on the outside, forming a glossy, sticky coating that complements the smoke. You don’t need dozens of ingredients or any exotic tools—just a solid rack of St. Louis style ribs, a good teriyaki rub and sauce, and patience.
If you haven’t tried teriyaki on smoked ribs before, this is a great place to start. The combination of salty, sweet, and smoky notes creates an approachable yet distinctive flavor that’s perfect for backyard gatherings, weeknight dinners, or any time you want something memorable without fuss.
Why You’ll Love This Dish
- Smoky-sweet balance – The teriyaki rub and glaze give a bold, sticky bark that highlights both smoke and savory-sweet flavors.
- Straightforward technique – No wrapping or repeated spritzing required: season, smoke, flip, and glaze.
- High crowd appeal – Familiar teriyaki notes with smoky barbecue character make these ribs stand out without being polarizing.
- Excellent texture – Smoking at around 275°F keeps the meat juicy while allowing a caramelized exterior to form.
- Flexible – Swap rubs or glazes if you want to experiment—Korean-style sauces or hoisin blends work well as alternatives.
Recipe Shopping List
Before you start, gather the essentials. Exact amounts and the complete printable recipe are provided below in the recipe card section.
- St. Louis style ribs – A meaty, uniform cut well suited for smoking.
- Teriyaki rub – A miso-teriyaki or general teriyaki-style rub adds umami and helps build a flavorful crust. If you don’t have a prepared teriyaki rub, a mix of salt, black pepper, garlic powder, and ground ginger is a fine substitute.
- Teriyaki sauce – Use a thicker, higher-quality sauce for glazing so it caramelizes and clings to the ribs. Homemade teriyaki also works beautifully if you prefer.
How To Make This Recipe
Below is an overview of the process so you know what to expect. Full step-by-step instructions are included in the recipe card further down.
- Preheat your smoker or pellet grill to about 275°F.
- Season both sides of the ribs generously with the miso teriyaki rub or your chosen substitute.
- Smoke the ribs meat-side up for roughly 1½ hours.
- Flip the rack and continue smoking meat-side down for another 1½ hours.
- Glaze the ribs with teriyaki sauce, flip again, and smoke for an additional 30–45 minutes until the ribs are tender and flexible.
Recipe FAQ
Wrap leftovers tightly in foil or place them in an airtight container and refrigerate for up to 4 days.
What’s the best way to reheat these ribs?
Reheat in a 300°F oven wrapped in foil with a splash of teriyaki sauce for moisture. Heat about 15–25 minutes or until warmed through.
Can I make these ahead of time?
Yes. Smoke and glaze the ribs fully, cool them, then refrigerate. Reheat before serving as described above.
Can I use a different rub or sauce?
Absolutely. Any teriyaki-style rub or glaze will work. For a different profile, try a Korean BBQ sauce, hoisin-based glaze, or a soy-ginger blend.
Serve This With…
- Smoky fried rice – Quick, versatile, and a natural pairing for teriyaki flavors.
- Garlic butter noodles – Rich and savory noodles balance the sweet glaze.
- Grilled pineapple – Sweet, caramelized fruit complements smoky meat.
- Cold cucumber salad – A crisp, refreshing side that cuts through richness.
Pin For Later
Smoked Teriyaki St. Louis Ribs
Smoky, sticky, sweet, and rich with umami—these smoked teriyaki ribs are a flavorful variation on classic barbecue ribs. The low, slow smoke tenderizes the meat while the teriyaki glaze caramelizes into a glossy finish.
Prep Time: 10 minutes
Cook Time: 3 hours 30 minutes
Total Time: 3 hours 40 minutes
Ingredients
- 1 rack St. Louis style ribs
- 3 tablespoons teriyaki or miso-teriyaki rub
- 2 cups teriyaki sauce
Instructions
- Preheat your smoker or pellet grill to 275°F (135°C).
- Coat both sides of the ribs generously with the teriyaki rub. Let the rub adhere for a few minutes before smoking.
- Place the ribs in the smoker meat-side up and smoke for 1½ hours.
- Flip the rack meat-side down and smoke for another 1½ hours.
- Brush both sides with teriyaki sauce, flip again, and smoke for an additional 30–45 minutes. The ribs are done when they bend easily in the middle and the glaze is caramelized.
- Remove from the smoker, slice between the bones, and serve with extra sauce on the side.
Nutrition Information (per serving)
- Calories: 768
- Total Fat: 53 g
- Saturated Fat: 17 g
- Cholesterol: 182 mg
- Sodium: 5700 mg
- Carbohydrates: 24 g
- Sugar: 20 g
- Protein: 44 g