Boneless Beef Ribs

This recipe takes full advantage of the Gravity Series® XT Digital Charcoal Grill + Smoker to deliver tender, flavorful American Wagyu Beef Short Ribs with a perfect smoky bark. Low and slow smoking combined with the precise temperature control of the Gravity Series® XT brings out the rich, buttery taste of Wagyu beef.

Instructions

1. 01

   Trim away any extra fat and silver skin to help the smoke flavor penetrate better. Use W-Sauce to lightly coat the ribs as a binder, then generously season them with the 5 Star rub.

2. 02

   Fire up your smoker with Post Oak and set it low at 180°F. Place the ribs inside and let them smoke for about 2 hours at that temperature.

3. 03

   After 2 hours, increase the heat to 225°F and continue smoking until the internal temperature hits between 170°F and 180°F, or until you develop a rich, dark bark. Once the bark has formed, take the ribs off the smoker.

4. 04

   Wrap the ribs tightly in butcher paper, slather them with Wagyu beef tallow, and wrap them up.

5. 05

   Return them to the smoker at 250°F. Smoke until the internal temp reaches about 200°F to 203°F, or until they’re tender enough to glide a probe through like butter.

6. 06

   Remove the ribs and let them rest for 1 to 2 hours in a cooler or warm spot. When ready, slice and savor one of the best bites in BBQ.

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