Every bite has thick bark and maximum flavor!
Individually smoked ribs so that every bite has thick bark and maximum flavor!
If you like traditional smoked ribs then you have to try cutting them into individual ribs. Every single bite has barbecue seasoning, maximum bark, and they are still incredibly tender. They are a perfect appetizer and party pleaser OR just eat them by yourself as come off the barbecue.
We wanted even more flavor so glazed them in an umami yakitori glaze that we made last week. In addition, we love the Die Hard franchise and went full John McClane recreating the Nakatomi Plaza Tower but instead of it being a building, it’s made out of ribs, and instead of it blowing up, it explodes with flavor.
1 rack Baby Back ribs
1/4 cup HLM BBQ Razzle Dazzle seasoning
3 tablespoons soy sauce (Tamari if you’re gluten-free)
Optional: Yakitori Glaze
Score the membrane on the back of the ribs. Slice evenly between the bone, leaving an equal amount of meat on either side of the ribs.
Add ribs to a large bowl then toss in soy sauce. Once coated in soy sauce, coat in HLM BBQ Razzle Dazzle seasoning.
Prepare smoker to 225F and smoke ribs bone side down until 200F internal temp.
Optional: While the ribs smoke, make this Umami Yakitori sauce.
Once the ribs hit 200F internal temp, coat them in the yakitori glaze or any other glaze and smoke for 15 more minutes.
Garnish with fresh green onion and sesame seeds.
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