Jess Pryles created this outstanding Smoked Back Rib Recipe using our Fullblood Wagyu Beef Back Ribs. While not as meaty as short ribs, these suckers are not only insanely delicious but they cook in less time. You can use whatever kind of smoker you have at home or prefer to use, the basic principles are the same.
Smoked Wagyu Beef Back Ribs
- 2 racks of Lone Mountain Wagyu Beef Back Ribs
- 1 part kosher salt
- 3 parts large mesh pepper, 16 or 20 gauge
- Heat a smoker to 275 F.
- Prepare the ribs by removing the membrane from the back. The easiest way to do this is to lift the one corner using a sharp knife, then grasp the membrane with a paper towel and pull it off.
- Pat both sides of the ribs dry with a paper towel. In a container, mix the salt and pepper. You can store the leftover mix in a zip top baggie for your next cook, as long as it hasn't touched the raw meat.
- Apply the rub liberally to all sides of the ribs, coating well and pressing it in to adhere.
- Place the ribs in the smoker, and allow to cook at 275f for around 3 hours. The middle intercostal muscle should temp about 205-210 when done, but you'll know they are ready by simply passing a skewer through the muscle - if there is no resistance, they are ready.
- Remove from smoker, wrap in butchers paper (you can use foil, but it will ruin any bark that has formed) and allow to rest for 20-30 mins before eating.