WAGYU BEEF BACK RIBS

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Smoking / Braising

Dry-aged Wagyu beef back ribs come from the rib section of the cow. They are cut directly from the rib cage, from the spine to the middle of the rib cage, resulting in a particularly wide rib. This alternative to traditional short ribs offers an unparalleled smoky flavor, released during smoking at approximately 120°C for several hours. The long cooking process renders most of the fat, making the meat even more succulent. As the ribs cook, they become more tender with each passing hour.

Wagyu beef back ribs are ideally suited for smoking and are transformed into a true culinary delight when prepared this way. This allows the full, buttery-nutty aroma to develop, perfect for an unforgettable barbecue evening.