These Smoked Teriyaki Ribs are a guaranteed crowd favorite. Smoky, sticky, sweet, and full of rich umami flavor, they’re a bold twist on this classic BBQ dish.
Smoked Teriyaki St. Louis Style Ribs
I love a good rack of ribs, and we make them pretty regularly here in all kinds of ways. There are a lot of methods to get yourself to an excellent rack of ribs, but the problem is that everyone’s definition of that varies so much, there’s no “one-size-fits-all” solution that’ll make everyone happy.
This rack has some bite, and is not a “fall-off-the-bone” version. If you’re looking for that, try this recipe for Smoked Spicy Asian Ribs instead.
If you like a tender rack of ribs that you can pick up and really get into, carry on.
The smoker does most of the heavy lifting here, tenderizing the meat with the low, slow smoke. At the same time, the teriyaki glaze caramelizes just right on the outside. This is one of those recipes that turns heads at backyard get-togethers. You don’t need a dozen ingredients or fancy gear, just a solid rack of ribs and a little patience.
If you’ve never gone the teriyaki route with your ribs, it’s time to try it. These hit that perfect balance of salty, sweet, and smoky.
Why You’ll Love This Dish
- Smoky-Sweet Flavor Combo – The teriyaki glaze and rub combine to create a bold, sticky bark with a ton of flavor.
- Simple Process – No wrapping, no spritzing. Just season, smoke, flip, and glaze.
- Crowd Appeal – Unique enough to stand out but familiar enough to win over any BBQ fan.
- Great Texture – Slow smoking at 275°F keeps the ribs juicy while building a beautiful crust.
- Easy to Adapt – Works with various rubs and sauces, allowing you to change it up as needed.
Smoked Teriyaki St. Louis Style Ribs Shopping List
Wondering if you have to hit the store? Here’s the list of items you’ll need to make this recipe. For specific amounts, please refer to the printable recipe card at the bottom of the post.
- St. Louis Style Ribs – Meaty and uniform, these ribs are perfect for smoking with a great balance of fat and lean.
- Teriyaki Rub – Brings deep umami, sweet-savory notes, and a nice crust. Sub with your favorite teriyaki rub if needed. I like the Maui Wowee version from Spiceology, but use what you have on hand. If you don’t have a teriyaki rub on hand, a blend of salt, pepper, garlic, and ginger will work!
- Teriyaki Sauce – Sticky, sweet, and salty and ideal for basting and glazing. Use a thicker, high-quality version for best results. My Homemade Teriyaki Sauce is perfect for this recipe!
How To Make Smoked Teriyaki St. Louis Style Ribs
This is just the overview so you can see what you’re actually getting into here. When you are cooking, you’ll want to use the full recipe at the bottom of the page.
- Preheat your smoker or pellet grill to 275°F.
- Season both sides of the ribs generously with the miso teriyaki rub.
- Smoke the ribs meat-side up for 1.5 hours.
- Flip and smoke for another 1.5 hours, meat-side down.
- Glaze with teriyaki sauce, flip again, and smoke for 30–45 more minutes until tender and bendy.
Traeger Teriyaki Ribs FAQ
Wrap the ribs tightly in foil or place them in an airtight container. Keep them in the fridge for up to 4 days.
Wrap in foil with a splash of teriyaki sauce and reheat in a 300°F oven for about 20 minutes, or until warmed through.
Yes. Smoke and glaze the ribs fully, then cool and refrigerate. Reheat as above when ready to serve.
Definitely, any teriyaki-style rub or glaze will work. You can also try Korean BBQ sauce or a hoisin-based glaze for a twist.
Traeger Country-Style Pork Ribs
Serve This With…
- Blackstone Fried Rice – Quick, smoky, and perfect with teriyaki flavors.
- Garlic Noodles – Savory and rich, these balance out the sweet glaze.
- Grilled Pineapple – Simple and sweet, they pair great with smoky meat.
- Cold Cucumber Salad – Crisp, cool, and cuts through the richness.
Smoked Teriyaki St. Louis Ribs
What I Use
Ingredients
- 1 rack St Louis Ribs
- 3 tablespoons Teriyaki Rub
- 2 cups teriyaki sauce
Instructions
- Preheat your smoker or pellet grill to 275°F.
- Coat both sides of the ribs with liberal amounts of the miso teriyaki rub (or you can sub in your favorite brand of teriyaki rub.)
- Place the ribs into the smoker and let them smoke for 1 1/2 hours.
- Flip the rack over and continue smoking for another 1 1/2 hours.
- Paint some teriyaki sauce on both sides of the ribs, flip again, and let them smoke for another 30-45 minutes.
- Check for doneness by doing the “bend” test. When you pick up the rack in the middle with tongs, it should bend easily on both sides. If it isn’t bendy enough yet, continue cooking for another 30-45 minutes.
- Remove from the grill, slice, and serve with additional sauce.