Wagyu Short Rib “Burnt Ends”

Last week, I came across these boneless American wagyu short ribs and decided to bring them home and take a swing at making burnt ends out of them.

I first cubed them up in pretty large cubes, thinking they would reduce down a lot due to the amount of fat and moisture in them. They did just that. I sparingly used 16 mesh ground pepper, Lawry’s Seasoning Salt, and granulated garlic. I’ve smoked plate ribs before and noticed how the fat in these things soak up the salt and I was trying to avoid that.

I put them on my Yoder YS640s at 250 degrees around 1pm. After two hours they temped at 185, I flipped them and cooked them for another hour.

So now, three hours in, I put them into a foil pan with 5 tablespoons of ghee and some of the best bbq sauce in the world fro.m Kansas City, covered them, and then back onto the smoker for one hour.

Next, I pulled them from the foil pan and put them back onto my smoker rack at 290 degrees to tack them up. They turned out really good and with a strong beef flavor profile.