Costco struck my wallet again with Wagyu back ribs. They were a dollar more than the Choice ribs and I’d never done anything with wagyu before so I went light with Traeger’s beef rub soi wouldn’t overpower the meat, smoked on Costco pellets, wrapped with butcher paper at about 170. Made it to 203, rested in the fancy BBQ Blanket while we made sides, and then cut to the delicious results shown here. Needed a little bit extra salt, but came out amazing and gave us a night of left overs (did it with the water circulator/sous vide machine).
by LibraryAdept
1 Comment
Hey! It looks like you posted an image!
If this is a photo of one of your cooks, maybe share the recipe and techniques
used, as it’s almost guaranteed one of the first questions you will be asked!
*What seasoning did you use?
*How long did you cook it, and at what temperature?
*Did you use any special tricks or techniques?
Traeger on!
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