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Big Poppa Smokers Presents


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New York Steak with Teriyaki Spare

Pit Temperature: 225 and 575
Desired Internal Temperature: 135 for steaks
Cooking Time: ribs 3.5 Steaks 22 MInutes
Pallets Used: Pellets
OK...I found some Berkshire Farms Spare Ribs...these are the Kobe Beef of Pork. I put some `glue` on the ribs (Frenches Mustard) and dusted liberally with BOne Sucking Rub and Mike Mills Magic Dust..Wrapped in saran wrap and referigerated for 5 hours. Coated the New Yorks with EVOO and Montrael Steak Seasoning and placed in pyrex dish and covered with wrap and referigerated. Heated the American Barbecue Systems Pit Boss to 225 and let the ribs go. At 2:45 I basted with Scotts Teriyaki and foiled At three hours and ten minutes I added the Steaks to the ABS and Somked for 15 minutes. In the mean time I fired up the Cajun Grill and let it get to 575 and raised the charcoal tray to high and seared the steaks for 3 minutes on one side and two on the other...... THe Steak and Ribs we just great and the Fresh Pineapple Chunks were a tasty bonus

Posted on: 2014-08-21 18:28:36 Forum URL:: NO URL