Hickory Smoked Riblets
When I first saw these things at the Mexican market about 2 months ago I didn’t know what to do with them. Well, I have done them 3 times now, served them to some of my “Crash Test Dummies“ and I think they are well on their way to being a regular here…
These are REALLY GOOD. I served them with potatoes or rice and smoked sweet onions and garlic. Just Plain Good Stuff. I like to marinade these in teriyaki with lots of red pepper, onion and garlic. I have been doing these in 3 pound batches. Not enough! Never any leftovers and you want leftovers with this stuff…
Ingredients: Beef and/or Pork Riblets Note: This can vary by your taste, play with it.
3 -6 lbs of riblets
Large freezer bag or bowl
Teriyaki marinade to cover meat
¼ cup dried chopped onion
3 Tbsp. cracked peppercorns
¼ cup dried chopped garlic
¼- 1/2 cup crushed red pepper
Do the red pepper to taste . Me I like a little zing...
You can leave it out if it's to much for you...
Oh These are good....
Directions:
Put marinade along with the red pepper, onion, peppercorns, garlic into a large bag, mixing well. Add riblets and place back in the refrigerator for 2 to 6 hours or overnight. Remove an hour before ready to grill at room temperature. Place the meat over medium hot direct heat around 350. They will go fast around 3 or 4 minutes per side for medium-rare. Depending on how hot your grill is.
Preparing Grill: Medium Direct Heat
Preheat your grill to medium heat (350). Add your wet hickory chips to the fire and oil the grill. A cooking spray is easiest for this. (Note: you can add your hickory directly to the grill or you can use foil smoke packets.(Two handfuls wet chips and one dry, fold foil into a packet, poke holes in it with a fork and you’re good to go.)
Note: I use a spray bottle when cooking on the grill filled with a Worcestershire sauce and liquid smoke mix that keeps things moist and adds tons of flavors. (Mix is 3 parts Worcestershire with 1 part liquid smoke)
Remember that a recipe is simply an outline; it is not written in stone. Don’t be afraid to make changes to your taste.
Take it and run with it….
Enjoy,
Ken & Patti
Categories: Beef
Tags: Beef Teriyaki Hickory Smoked Riblets
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