Cut from the portion of the rib closest to the spine, these 100% Fullblood Wagyu Beef Back Ribs are a barbecue favorite.
Smoke or roast low and slow for a juicy, tender, and flavorful backyard meal you can pull apart with your fingers.
- All natural with no added hormones or steroids for growth enhancement.
- No additives or preservatives - just 100% Wagyu Beef, DNA-parentage verified by the Australian Wagyu Association.
Due to natural variations in our cattle, shape, size, and/or weight of individual cuts may vary. It is normal to see slight variations in color depending on both the type of product and the aging process.
Have made Wagyu ribs from PC a couple of times and it's one of the easiest cuts to work with. Vac-sealed with salt, pepper, garlic and rosemary and 4 hours in the SV at 134. From there, put into a cast iron pan directly on a charcoal chimney to create an even sear. The temp is usually 650-750 degrees. About 45 to 60 second sear per side, remove and rest for 10 minutes. Pour a great glass of wine and get ready for Wagyu delight.
Gary, you obviously know what you are doing with those Wagyu ribs! We are so glad you shared your instructions for others to use to replicate your delicious experience. And thank you again, not only for your business, but for letting us know that you had such a wonderful experience cooking your Wagyu.