Smoked Wagyu Beef Back Ribs
Juicy and well marbled beef back ribs thrown on the smoker and cooked till they fall off the bone. Maybe add some chimichurri?
Prep Time30 minutes mins
Cook Time4 hours hrs
Resting Time30 minutes mins
Total Time5 hours hrs
Course: Main Course
Cuisine: American
Servings: 4 people
Author: Derek Wolf
Grill, wood, fire starters, cutting board, small cast iron skillet & knife.
Beef Back Ribs Ingredients:
- 2 Mishima Reserve Beef Back Ribs
- 2 tbsp of Black Sea Salt
- 2 tbsp of Black Pepper
- 1 tbsp of Garlic Powder
- 1 tbsp of Onion Powder
- 2 tsp of Mustard Powder
- Your favorite Hot Sauce
(Optional) Chimichurri Ingredients:
- 1/2 cup parsley chopped
- 3 cloves of Garlic pressed
- 3/4 cup Olive Oil
- 1/4 cup Red Wine Vinegar
- 1 tsp of Red Pepper Flakes
- Salt & Pepper to taste
Pull out your Mishima Reserve Beef Back Ribs and, using a butter knife & paper towels, remove the membrane on the back of the ribs. Add hot sauce to the top of the ribs as a binder. Mix the salt, black pepper, garlic powder, onion powder, & mustard powder then season the ribs thoroughly. Bring your smoker or indirect cooker to a consistent 275F.
Add your beef ribs bone side down to the smoker and let cook for 3-4 hours or until all parts of the ribs are at 205F internal. Once done, pull off, wrap in butcher paper and rest in a cooler for 1 hour. While resting, add all ingredients for chimichurri into a bowl and mix.
Pull out ribs, flip over to bone side and slice. Top with chimichurri if desired and enjoy!