Sunday, 12 May 2013

Wagyu Beef Rib

Wagyu Beef Ribs was kind of a surprice to me. I never expected to taste such great beef flavours. The pepper rub was a great choise and the melted fat made for a super juicy piece of meat. 

- Prepare your dry rub
- Take of the fat from the top of the Flat Rib
- Take of the membrane
- Add woodchips to your bbq
- Smoke the beef rib at 225 degrees Fahrenheit or 110 degrees Celsius
- Smoke for 5 hours, check half way if you like the color of your beef rib.

1,5 kg Flat ribs
Hickory woodchips

Dry Rub
3 tablespoon coarsely ground black pepper
2 tablespoons table salt
1 tablespoon granulated white sugar
1 tablespoon onion powder
2 teaspoons garlic powder
2 teaspoons chili or ancho powder
1 teaspoon chipotle or cayenne powder

Watch me smoke this wagyu beef rib

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