Make Wagyu Beef Short Ribs the Star of Your Next Barbecue
Ribs are an American favorite and the star of many a holiday meal or summer barbecue. Whether you prefer your ribs sweet or savory, there’s no denying American Wagyu short ribs will be some of the juiciest, most tender ribs you’ve ever eaten. They practically melt in your mouth thanks to their robust flavor and velvety texture. You no longer have to visit a five-star restaurant to enjoy the experience of eating American Wagyu beef. Triple T Ranch ships authentic American Wagyu beef across the United States, so you can elevate your next barbecue in style. Below, our experts weigh in on tips for smoking American Wagyu beef short ribs to perfection. We’ll have you prepping them like a pro in no time!
Bring Your Ribs to Room Temperature Before Prepping Them
Shortening their cooking time is the secret to keeping your short ribs juicy and moist. You can achieve this by letting your meat sit at room temperature for an hour or two before prepping it. The idea is to bring the meat’s internal temperature closer to the smoker’s cooking temperature. You can also add your seasoning to the ribs beforehand to help lock in the flavor. You really only need kosher salt and pepper to season American Wagyu beef, but you can also add your favorite marinade, dry rub, or brine for extra smoky goodness. Popular spices used to season ribs include smoked paprika, rosemary, garlic powder, ancho chili powder, brown sugar, coriander, oregano, and fennel seeds.
Slow and Steady Sets the Pace for Smoking Wagyu Short Ribs
Smoking American Wagyu beef short ribs is a process. Cooking them at a higher temperature can dry out the meat, robbing your ribs of their natural juices and buttery texture. Also, if your favorite marinade or dry rub uses brown sugar, the higher temperature can burn the sugar and ruin the taste. Cooking them at a lower temperature allows you to smoke them at a slower pace. Slow and steady is key when smoking ribs. It’s not a race to the finish line. Keep your eye on the prize – the prize being the unique eating experience of premium-quality short ribs that are so tender they melt off the bone!
The Type of Wood You Use in Your Smoker Affects the Flavor
If you’re unfamiliar with cooking using a smoker, you might not know that the type of wood chips you use matters. Similar to pairing specific types of wine with various foods, people cooking with a smoker should consider which woods pair well with different types of meat. When smoking beef or pork, you can’t go wrong with hickory, oak, or mesquite wood flavor. Hickory is probably the most popular choice, producing a smoky, bacon-like flavor preferred by many meat lovers. However, mesquite can add a unique earthiness as long as you don’t go overboard with this rich, heavy wood. If you’re feeling a bit adventurous, you could combine various types of wood chips in your smoker to create new and exciting flavor profiles. Get additional cooking tips in our blogs and family-friendly recipe section.
You Must Let Your American Wagyu Beef Rest Before Eating It
While you probably can’t wait to dig right in after smelling your short ribs cooking for several hours, it’s essential to let the meat rest. Letting the meat rest before eating it allows the juices to redistribute evenly to ensure consistent juiciness and flavor. We recommend wrapping your American Wagyu beef short ribs in foil for about 15 minutes. Then you’ll be ready to unwrap and enjoy your delicious premium-quality smoked ribs from Triple T Ranch.
Enjoy Triple T Ranch’s Wide Selection of Premium Meat Cuts
Our family-owned ranch in South Alabama supplies authentic American Wagyu beef to hungry customers throughout the United States. Our cattle are registered through the American Wagyu Association, and our products are free of additional antibiotics, hormones, and animal by-products. Expand your palate and explore various cuts of this delicacy from the comfort of your home. Contact us to place an order for short ribs, brisket, ground beef, chuck roasts, tenderloins, steaks, and more!