First attempt at wagyu dino ribs. Smoked low and slow at 225° on my Recteq Bullseye using Bear Mountain BBQ Red White & BBQ pellets overnight. Basted with rendered tallow once they hit 180° internal, wrapped with some more tallow once they were probe tender (about 195°), 11hr total cook. Rested 4hrs in a cooler then at 170° in the oven for 2 hours before slicing. What do you think?
by grillingwithjeff
1 Comment
I love wagyu and they look great, but I’m not sure I could eat that much grease.