Smoked Kosher Wagyu Plate Ribs
Chef Jonah
Rated 4.0 stars by 1 users
This step-by-step guide shows how to smoke a rack of kosher Wagyu plate ribs low and slow, infusing the richly marbled beef with deep smoky flavor while keeping it juicy and tender. Finished at the perfect internal temperature and rested before slicing, these ribs make an unforgettable centerpiece for any barbecue feast.
Ingredients
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Glatt Kosher Fullblood American Wagyu Plate Ribs
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Chu’s Small Batch Mustard
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Your favorite dry rub
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Spray Bottle
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Your choice of broth, stock, apple cider or beer.
Directions
Using mustard or mayo as your binder use your hands to cover the entire surface of the rack of ribs.
Once covered use your favorite dry rub to again cover all surface areas with seasoning.
Let the rack of ribs sit in your fridge for a minimum of 1 hour and up to 24 hours.
Pre-heat your smoker to 250 F. Once it reaches that temperature wait another 10-15 minutes.
Place your rack of kosher wagyu ribs on the top rack of the smoker.
Every hour, spray all surface areas with your mixture or any combo of stock, broth, beer & apple cider vinegar.
When the rack of wagyu ribs probes at 175 F pull them off the smoker and wrap them in butcher’s paper or aluminum foil and place them back on the smoker.
Once the wagyu ribs hit 200 F take them off the smoker and rest them for at least 1 hour before slicing.
