Wagyu beef short ribs

[philpom]

Smoked these on the offset using post oak for about 6 hours in the 250°f range. Nothing but jalapeno pepper salt w/garlic.

Jelly on bones! I also sprayed them a few times with apple cider vinegar.

Grown locally and purchased at the city farmers market.

 

[jaxgatorz]

Those dino ribs look amazing !! Great job

 

[chilerelleno]

Hell Yeah!
Those look like they'd melt in your mouth.

 

[crippledcracker]

Looks great!

 

[Schwarzwald Metzger]

Smoked these on the offset using post oak for about 6 hours in the 250°f range. Nothing but jalapeno pepper salt w/garlic.

Jelly on bones! I also sprayed them a few times with apple cider vinegar.

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Grown locally and purchased at the city farmers market.

Those look rich and decadent. Absolutely gorgeous.

Brad

 

[JLeonard]

Yes sir! Those are epic.

Jim

 

[DRKsmoking]

Those look great, and I bet tender.
I love food with a handle, lol

David

 

[edmonds]

Love that bark. And they look nice and juicy.
Did you use jalapeño powder? I've seen it in grocery stores before.

 

[gmc2003]

Boy oh boy those sure do look good.

Point for sure
Chris

 

[babydocsmoker]

Melt in your mouth for sure! Nice work!!

 

[indaswamp]

Awesome looking Beef Ribs! I just smoked my first not too long ago. Bet they were tasty with it being Waygu. Congrats on the carousel ride.

 

[civilsmoker]

Dino rib perfection!

 

[philpom]

Hell Yeah!
Those look like they'd melt in your mouth.

Those look rich and decadent. Absolutely gorgeous.

Brad

Those look great, and I bet tender.
I love food with a handle, lol

David

Melt in your mouth for sure! Nice work!!

Thanks guys, yes indeed tender, rich, melty, describes them well. In fact, with the exception to the outer layers the mouth feel was pretty different than typical beef ribs. Really was kinda like cotton candy in the sense that your bite just sort of disappeared in your mouth. Don't make these if you don't like salted beef fat. They are very rich. I personally enjoyed them!

 

[philpom]

Love that bark. And they look nice and juicy.
Did you use jalapeño powder? I've seen it in grocery stores before.

Thank you.

I used Hardcore Carnivore Texas Jalapeno Salt. It contains salt, garlic, onion, and jalapeno powder. Certainly could use plain jalapeno powder and your own blend of salt and spices.

 

[tx smoker]

Wow, those look so moist, tender, and juicy. Perfect cook right there.

Robert

 

[PulledPorkSandwich]

Those look delicious! My mouth is watering! I've got a hankerin' to smoke some of these myself. I haven't done it before. I see you set the box temp at 250. Do you test for doneness?

 

[philpom]

Those look delicious! My mouth is watering! I've got a hankerin' to smoke some of these myself. I haven't done it before. I see you set the box temp at 250. Do you test for doneness?

Thanks!

I probe any large/primal cut for tenderness but probing these for doneness is sorta like probing a jar of mayo so I just left them on until the bark looks good and the internal temp reached (in this case) 196f. These Wagyu beef ribs probed significantly more tender than the pork belly that cooked right next to them and pork belly is pretty darn tender. Left a puddle of rendered fat on my board.