Smoked Wagyu Boneless Ribs

Smoked Wagyu Boneless Ribs
Jonah Chusid
Jonah Chusid

We cut our Country Ribs from the beef navel, otherwise known as the beef belly. This is the same cut used to make beef bacon or beef fry. It is truly one of the most flavorful cuts from the entire steer!

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!

Instructions:
Generously coat the ribs in your favorite dry rub. We prefer a combination of the following: Spiceology x Sasquatch BBQ rubs & Black Gold and Moss. We find these are the perfect combo for a fantastic bark.

From there, it's simple:

1) Pre-heat your smoker to 250 F
2) Place your probe in the thickest strip of the ribs
3) Smoke until the internal temperature hits 170 F
4) Wrap in foil or butchers paper and place back on the smoker
5) Turn the smoker up to 275 F
6) Pull once the internal temperature hits 205 F
7) Rest for 30 minutes and enjoy! 

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