What are Wagyu Plate Ribs?
Wagyu Plate Ribs are essentially a large slab of Wagyu Short Ribs. They are cut from the rib section near the brisket and are known for their insane marbling. Some call them “brisket on a stick” and they are often referred to as “the best bite in BBQ." Wagyu Plate Ribs are more forgiving than a brisket for novice pit masters and yield an incredibly juicy and rich bite.
INGREDIENTS -
- Booth Creek Wagyu Plate Ribs
- BCW Tallow (optional)
- Kosher Salt
- 16 Mesh Pepper (or favorite rub)
- Apple Cider Vinegar
- Boning knife
- Butcher paper
- Meat thermometer pin
- Small aluminum pan (optional)
PREPARATION -
- Remove ribs from the package and pat dry with a paper towel.
- Use a flexible boning knife to trim silver skin and any excess fat, trying not to take so much off that it creates a valley in the meat.
- Salt brine overnight, if able, using Kosher Salt.
- The following day, add an equal amount of 16 Mesh Pepper (coarse ground).
COOKING -
- Set pellet grill to 200 to 225° F or offset wood smoker to 275° F (they cook differently).
- Place a small aluminum pan of water in the smoker to keep things moist.
- Smoke ribs for 4.5 to 8 hours until the bark is formed to your individual liking. After a couple of hours, spritz with a 50/50 Apple Cider Vinegar and water mix every 45 minutes or so.
- When the bark is to your liking and the internal temp is in the vicinity of 165 to 175° F, smother in Booth Creek Wagyu Tallow, then wrap in butcher paper. Continue to smoke the wrapped ribs for 3 to 4 hours until there is virtually no resistance through the meat with the thermometer pin. It should feel like warm butter. The internal temp should be around 202° F, but don’t go off temperature alone. Take the ribs off the smoker and allow them to rest in the butcher paper for a minimum of 1 hour, preferably in a cooler. Unwrap, slice between the ribs, and enjoy!
Beware - These ribs may look like a single meal for one or two people, but half of one of these ribs went into a container for later. Like our BC40 Ribeyes, these will induce a meat coma in a hurry!