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Live fire wagyu short ribs

Gimmethecash

is one Smokin' Farker
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Steven
I bought some wagyu short ribs on sale from Crowd Cow a while back; my first attempt at them (Sous Vide and finish with flamethrower) was an epic failure; the meat was cooked perfectly throughout (Sous Vide, duh) but it was way too much fat (yes it’s possible). It had the texture of warm butter, like eating the fat cap of a smoked pork butt. Gross. Looked good though:
 

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I’ve been wondering what to do with the rest of them, thinking about grinding them with some lean beef for burgers, but I decided to go live fire with them today. No worries that a lot of fat would render; that’s desirable in this case, so I built a fire in my Weber kettle with the Gabby’s Grill Santa Maria attachment and gave them a shot.

Things turned out a a bit better this time, and by that I mean they were spectacular.
 

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You know how sometimes you bite into something and it’s so delicious that your brain kind of stops being able to think about anything else for a second to process what’s going on in your mouth? It was like that - like the best beef ribs you ever ate. Here’s the smaller one.
 

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I find higher grades of short plate of ribs are TOO rich usually. I always get choice, and I have found that makes the perfect eats.
 
…and the bigger one was even better.
 

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I find higher grades of short plate of ribs are TOO rich usually. I always get choice, and I have found that makes the perfect eats.

Yeah this was an attempt at reducing that tendency, as the last ones were way too rich. These were pretty fatty, but the method brought them back a bit by rendering so much of the fat. Still rich, but not too much and the bark helped to balance the texture too.
 
I don't do them a lot but I always trim them pretty good including removing most of the fat cap. Lots of marbling inside so the should stay nice and juicy. On the other hand I've only done them low and slow and never over direct heat.
 
Good job man! I can't imagine what a waygu plate rib would be like. I find the regular ones borderline too rich. Looks like you rolled with it and nailed it.
 
looks spot on ,but probably too rich for my taste.
second attempt cooked perfect
 
Agreed.Too rich (greasy)for my taste unless I let them smoke longer than recommended on here.I usually go 8 to 10 hours on a plate rib cook.
 
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