Can I substitute soy?

You can, but realize there's soy in the Miso Teriyaki Sriracha Blend . The small amount you're adding when you wrap adds a nice umami, melted with the butter. Feel free to use typical soy substitutes such as liquid aminos.

Are these really sweet/spicy?

The main flavor profile is savory, followed by sweet and then heat. It's very similar to a pork stir-fry where you have layers of flavors in the sauce.

How do I cook them if I'm using spare ribs?

Use the 3-2-1 method of smoking, wrapping, and finishing. You'll have to use your own judgment to see if they are too tender, or not tender enough. I encourage you to check during that last hour, earlier than you think. Trust me.

Miso Teriyaki Pork Ribs, with Soy Butter

Name: Miso Teriyaki Pork Ribs, with Soy Butter
Prep time: 30 min
Cook time: 5 min
Total time: 5 h 30 min
Cuisine: Pork Ribs
Ingredients: 2 racks baby back ribs; 1/4 cup Spiceology Miso Teriyaki Sriracha Blend; 1 stick butter; 1/2 cup brown sugar; 4 tbsp soy

Ingredients

Scale

2 racks baby back ribs
1/4 cup Spiceology Miso Teriyaki Sriracha Blend
1 stick butter
1/2 cup brown sugar
4 tbsp soy

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Instructions

Remove the membrane. Take a paper towel and rip off the membrane pretty easily.
Season the ribs on both sides. Try to do this at least 30-60 minutes ahead of putting them on the smoker.
Preheat your smoker for 250°F.
Smoke for 2 1/2 hours. Spritz them every 45 minutes or so with apple cider vinegar, specifically around the edges to prevent them from drying out.
Prepare a sheet of heavy-duty foil on a counter.
Slice each stick of butter into 8 tablespoons (2 sticks = 1 cup butter)
Place 4 tbsp of butter and 2 tbsp of brown sugar on each piece of foil in a line, where you will set the ribs on top of.
Remove the ribs from the smoker, placing 1 rack on each sheet of foil with the butter and brown sugar, meat-side down.
Add another tbsp of butter and 2 tbsp of brown sugar, along with 2 tbsp soy.
Fold up the foil and seal tightly.
Throw them back on the smoker for 1 hour.
Unwrap, add more seasoning if needed on the top, and return to smoker for 15 minutes (bone-side down). Carefully keep the liquid when you unwrap.
Remove from the smoker and allow them to rest for about 15 minutes.
Flip the ribs (bones up) and slice between the bones. Spoon over the liquid kept from the braising phase.

Notes

This method is meant for baby back ribs. If you’re using spare ribs, consider trying the 3-2-1 cooking method instead. Make sure you save the liquid after the foil phase, this is the best part.

Author: Brad Prose
Prep Time: 30
Cook Time: 5
Category: Pork
Method: Smoking
Cuisine: Pork Ribs

Keywords: pork ribs, baby back ribs, smoking, pork, miso, teriyaki, sriracha, spicy, spiceology