Our Homepage Donation to Forum Overhead Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Amazon Affiliate
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk


Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.

Thread Tools
Old 10-20-2004, 08:17 AM   #1
is one Smokin' Farker
Samichlaus's Avatar
Join Date: 09-22-04
Location: Huntington Beach, California
Default Teriyaki Spare Ribs Dry Rub???

I picked up a couple slabs of spares, Farmer John Cryovac, at Smart & Final. I want to make some Teriyaki ribs to take to a buddies on Saturday night. Any advice? Particularly in the rub dept. would be appreciated.

Samichlaus is offline   Reply With Quote

Old 10-20-2004, 09:29 AM   #2
Grand Poobah and Site Admin
BBQchef33's Avatar
Join Date: 08-11-03
Location: Long Island, NY
Name/Nickname : Phil

If your gonna glaze them with teriyaki, i wouldnt do anything that would add or change or take the flavor away from the teriyaki. Maybe a simple rub with some S&P and brown sugar, and a touch of garlic and/or onion.... optionally a touch of Szechuan Chile powder or cayenne if you want add some spike to them, but stay away from the cumins and paprikas. Spraying with diluted pineapple juice may also work well. The last hours or so I'd start glazing them with the teryaki. Give the teriyakai some body(thicken a little). I would use saucy susan or duck sauce or something along those lines added to the teriyaki to help it glaze and carmelize... Maybe a touch of honey, but that may get to sweet.
Site Administrator and
Grand PooBah

CBJ with a Fuzzy Blue Hat, 18 Foot Competition Trailer, Customized Klose BYC, Custom Built Shirley built to feed our Veterans(A.K.A "Abrams"), 1 Double Barreled Lang 84, 1 Heavily Modified Bionic Bandera, 1 Custom Super Medium Stickburning Spicewine w/stoker, 2 XL BGE, 1 Mini BGE, 2 Pit Barrel Cookers, 3 WSMs, 3 Weber Kettles, an NB Hondo, A Modified Brinkman Horizontal, DCS 48" Grill, a Broilmaster P3, a Blackstone 36 and 17, a covered, pellet pooping FEC100, and our duck died. :(

News Flash:
"A mans worth is judged by the weight of his integrity "

You know your getting older when you choose your cereal for the fiber, not the toy

Smoke on KC.
BBQchef33 is offline   Reply With Quote

Old 10-20-2004, 11:56 AM   #3
Lives in Spirit
kcquer's Avatar
Join Date: 02-17-04
Location: Wherever there's Sweet Blue

Check the asain section at the grocery store. They should have a rub/spice for asian ribs. Should go well with teriyaki.
kcquer is offline   Reply With Quote

1 members found this post helpful.
Old 10-20-2004, 12:09 PM   #4
Quintessential Chatty Farker
brdbbq's Avatar
Join Date: 12-05-03
Location: Mt Carmel IL

use saucy susan
Is she easy ?
Former Texan Former New Englander Former Husband :-)
brdbbq is offline   Reply With Quote

Old 10-20-2004, 01:18 PM   #5
is one Smokin' Farker
Join Date: 07-28-04
Location: Elizabeth CO

If you want to really hook these bad boys up check this recipe which doubles as a marinade and then a mop (after you boil the left-over marinade).This is a Paul Kirk recipe from one of his older books.

Polynesian Marinade n' Mop

1 cup pineapple juice
½ cup soy sauce
¼ cup sweet sherry
¼ cup fresh lemon juice
¼ cup granulated cane sugar or firmly packed brown sugar (I prefer to use brown sugar)
1 tablespoon toasted sesame oil
2 teaspoons dry mustard
½ teaspoon cayenne or too taste (I personally do not use the cayenne)
2 tablespoons cornstarch
1/3 cup cold water

Combine all ingredients except for the cornstarch and water in a medium saucepan and bring to a boil, stir to dissolve the spices and sugar. Reduce the heat to medium low. Combine the cornstarch and water. Mix until cornstarch is dissolved. Bring the mixture back to a boil and blend in the cornstarch / water mixture, stir until smooth and glossy. Take off heat and let cool.
For chicken and ribs (I like this on the country style ribs) marinate for 4-5 hours or overnight. I reserve the marinade to use as a mop. Bring it to a boil then reduce heat and let it simmer for 5 minutes. This will make it safe to use as a mop. I start mopping about halfway through my cooking time and mop every ½ to 1 hour or when the smoker is open until done.
Big Boy Jerky
Authentic Hardwood Smoked Jerky

Family BBQ and Catering
~: Proud Bandera Owner :~
BigBelly is offline   Reply With Quote

Old 10-20-2004, 10:01 PM   #6
is one Smokin' Farker
Samichlaus's Avatar
Join Date: 09-22-04
Location: Huntington Beach, California

I picked up some Mr. Yoshida's Original Gourmet Sauce. I'll go with Phil's simple rub suggestion. That Paul Kirik recipe sounds great. I'll do that next. Maybe with chicken thighs too.

Samichlaus is offline   Reply With Quote

Old 10-21-2004, 03:36 AM   #7
Quintessential Chatty Farker

Neil's Avatar
Join Date: 06-04-04
Location: St. Joseph, MI

Originally Posted by Samichlaus
I picked up some Mr. Yoshida's Original Gourmet Sauce. I'll go with Phil's simple rub suggestion. That Paul Kirik recipe sounds great. I'll do that next. Maybe with chicken thighs too.

Yoshida's is a great product. Use it all the time in my marinades and sauces.
"You can't always get what you want but if you try sometime you just might find you get what you need"

Mange Bene Viva Bene!

Old Country Over/Under, Weber: 18.5" WSM, 22.5" WSM, Performer(Col. Steve Austin Mod), Two 22.5" Kettles, & a Smokey Joe; Brinkman Dual Zone Proffessional Grill, Uniflame Tabletop Gasser, Luhr-Jensen Big Chief, Turkey Fryer, Rocky Mountain Camp Stove and a UDS.
Neil is offline   Reply With Quote

Old 10-21-2004, 08:54 AM   #8
somebody shut me the fark up.
Mark's Avatar
Join Date: 08-13-03
Location: St. Peters MO

Big Belly's Polynesian Marinade n' Mop sounds real good. I'd just add fresh grated ginger
Dr. Mark (STL)
Ph.D. (honorary) Bovine $hitology

A thin line separates paranoia from an acute understanding of reality.
Mark is offline   Reply With Quote


Similar Threads
Thread Thread Starter Forum Replies Last Post
Best Ribs Ever! - Chris Lilly Memphis Dry Rub Ribs - Sorry no prOn Pappy Q-talk 20 10-03-2011 01:36 PM
The Rub Co. Teriyaki Chicken & Pineapple Sandwiches Ryan Chester Q-talk 13 05-11-2011 04:53 PM
wet rub vs. dry rub dubster Q-talk 12 03-05-2010 10:41 PM
Dry Rub for Ribs AUGreenEgg Q-talk 11 10-17-2009 10:59 AM
Rub On Spare Ribs grillfella Q-talk 6 05-25-2007 11:05 AM

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.
Custom search MAY not work(no display box) in some configurations of Internet Explorer. Please use compliant version of Firefox or Chrome.

All times are GMT -5. The time now is 07:14 PM.

Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2018, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts