Dining and Cooking
I present my first submission - Wagyu Bone-In Ribs
In Pellet Grills

I present my first submission – Wagyu Bone-In Ribs


Smoke at 225°F (Super Smoke if available) until internal temperature reads ~205°F and finish at 250°F until internal reads 210°F.

Wrap in butcher paper and a towel and place in cooler till internal reads 145° and watch it fall apart.



by GordJackson

11 Comments

  3. katelynnsmom24

    How are you all affording all this Wagyu in this beef economy? I have too many kids, god dammit. Well done BTW, looks amazing

  7. TheBagelsteinDK

    Why not fully cover in seasoning, if you are gonna splurge on wagyu, might as well not skimp on the bark

  8. glowinthedarkstick

    Honest question: what’s the point of super marbled plate ribs. Aren’t cheap choice ones plenty fatty? I get it for most other cuts for this one I’m not sure. Feels like we’re just rendering it out anyway?

  9. Juunlar

    All this good money on the meat, and you cover it in traeger seasoning.

    This sub is going to kill me