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Smoked Wagyu Beef Back Ribs
Prep Time
30 mins
Cook Time
4 hrs
Resting Time
30 mins
Total Time
5 hrs

Juicy and well marbled beef back ribs thrown on the smoker and cooked till they fall off the bone. Maybe add some chimichurri?

Course: Main Course
Cuisine: American
Servings: 4 people
Author: Derek Wolf
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
  1. 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.

  2. Bring your smoker or indirect cooker to a consistent 275F.
  3. 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.

  4. While resting, add all ingredients for chimichurri into a bowl and mix.
  5. Pull out ribs, flip over to bone side and slice. Top with chimichurri if desired and enjoy!