Easy and straightforward recipe for smoking wagyu boneless ribs. One of the most flavorful parts of the steer combined with a blend of Spiceology x Sasquatch BBQ rubs make for one hell of a smoked treat.
Place your probe into the thickest part of one of the ribs
Smoke until the internal temperature of the ribs reaches 170 F
Wrap in foil or butchers paper and place back on smoker
Increase heat on smoke to 250 F
Remove from smoker once internal temperature hits 203 F
Rest for 30-45 minutes
Best cooked low and slow until 205 F internal temperature. Our favorite cooking method for these guys is on the smoker. We use a Trager Ironwood 885 and pecan pellets. The sweetness of the pecan paired with the smokiness and beefy flavor is a home run!