These teriyaki beef riblets melt in your mouth like butter! Season with my Japanese teriyaki rub for the best flavor.
1 slab center cut beef riblets
3 tbsp Japanese teriyaki rub
1 tbsp Breakfast sauce (optional)
Preheat your smoker to 220-225 degrees. I don’t like to smoke these riblets any higher than that.
Apply breakfast sauce to your beef ribs as a binder if using. Season with Japanese teriyaki rub.
Place ribs on smoker. Smoke for 3 hours.
Apply BBQ sauce. Smoke for 20-30 minutes more. Look for an internal temp of 198-202 but more importantly they should probe like butter.
Slice and enjoy!