We love Big Beef Ribs and we got some beautiful beef ribs that were full of meat. Our favorite butcher, Juan Carlos, calls them “Plank Ribs” and he always calls us when they’re on sale. To sweeten up the recipe we marinated them overnight in teriyaki sauce and pineapple juice. Plus, they were seasoned just right with Chef of the Future Honey Garlic Bourbon Seasoning and fresh garlic. Moist, tender, sweet and delicious!

Patti and I have set one night a week just for us. It’s our date night. We usually put something special on our Green Mountain Wood Pellet Grill/Smokerbut sometimes we cook inside. We always eat outside on our patio where it is very comfortable with a rainforest theme.  Wood Pellet Patio Heater, little lights, candles, lanterns and surround sound. We enjoy a little wine, or strawberry margaritas using frozen strawberries for ice, good food, music and sometimes a dance or two…

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Also See: Got Ribs?: 7 Easy Rib Recipes Anyone Can Do

Backyard BBQ
A Wood Pellet Grill Recipe

Prep Time: 10 minutes
Cook Time: 8 hours at 225* (107c)
Grill: Louisiana Wood Pellet Grill
Pellets: Green Mountain’s Fruitwood BBQ Pellets

Ingredients: Teriyaki Plank Ribs

• 7lbs. beef plank ribs
• 2 cups low sodium teriyaki sauce
• 1 cup pineapple juice
• 1 cup beef broth
• 3 Tablespoons fresh minced garlic
• 2 Tablespoons Chef of the Future Honey Garlic Bourbon Seasoning
• Pineapple rings for garnish

Backyard BBQ
A Wood Pellet Grill Recipe

 Our Ingredients

Directions: Teriyaki Plank Ribs

Pour marinade ingredients in extra large freezer bag mixing well. Add ribs to marinade and chill for at least two hours or overnight. After marinating I injected all the marinade into the ribs that they would hold, and then seasoned them with Chef of the Future Honey Garlic Bourbon Seasoning and onto the grill.

We smoked them for 4 hours at 225 degrees (107c). Then, place the ribs in an oven safe pan with a little marinade in it, add the pineapple rings on the ribs and cover with foil. The ribs did not lay flat in the pan so don’t worry if they are too big to fit. After 3 hours uncover and smoke for another hour or so. The ribs will be done with an internal temperature around 200 degrees (93c) and they probe butter tender. I use a Maverick ProTemp Instant Read Thermometer and the new “Steak” tonight for checking meat temps.

Note: I get a lot of questions about the kind of pellets you can use with a recipe. Keep in mind that a recipe is just an outline. Some you need to follow closely like when you are making bread, but most you can do anything you can dream, our favorite way to cook. Feel free to mix and match the pellets until you find a combination you really like. Also you are only smoking at temps less than 250 degrees (122c), anything higher is cooking and there will not be much if any smoke so it does not matter what kind of pellet you are using.

Backyard BBQ
A Wood Pellet Grill Recipe

 

 

Backyard BBQ
A Wood Pellet Grill Recipe

 

 

Backyard BBQ
A Wood Pellet Grill Recipe

 

 

Backyard BBQ
A Wood Pellet Grill Recipe

About our Recipes

We do our recipes on our patio where we have a lineup of grills, including Green Mountain, Uuni Wood Fired Pizza Oven, Sawtooth, Louisiana, Royall, Memphis, Traeger pellet grills, Char Griller side box smoker, Saber, Charmglow, Char-Broil, The Big Easy, Lodge Sportsman’s, Brinkman and Weber. I call it our “Wall of Grill”. Our grilling styles are healthy and low fat and will fit pelletheads, gas, natural wood and even charcoal purists. Almost any of our recipes can be done on any kind of good BBQ.

The important thing to keep in mind is TIME & TEMPERATURE. You can do our recipes on any grill, even some of them in the oven or crock pot, but, then you lose all the flavors you get from cooking outdoors. But sometimes it does rain.

Remember that a recipe is simply an outline; it is not written in stone. Don’t be afraid to make changes to suit your taste. Take it and run with it….

Live your Passion and Do What You Love,
Ken & Patti

Check Out Our Cookbooks
They are “How To BBQ Picture Books

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