Started out with 8.4 pounds of Wagyu Beef Ribs.
The night before I trimmed off a ton of fat from the cap, I then seasoned using a lot of Q-Salt & Pepper, then added a layer of Holy Cow over the Q-Salt the day before the cook.
Took the meat out, next day at 8:00 am and went on the smoker at 9:30 am. Cooked at 225, very low. Took the ribs off at 195-200 internal temperature, at the 8 1/2 hour mark. Started spaying with 50-50 water apple cider vinegar last three hours of the cook. Last hour turned up the smoker to 250. Felt like Jelly. Overall taste, Spectacular. VERY RICH! Tenderness, Pure Butter. I used cherry wood pellets. Rec Teq smoker. Let the meat sit for 1/2 before eating. Unreal Flavor!
The night before I trimmed off a ton of fat from the cap, I then seasoned using a lot of Q-Salt & Pepper, then added a layer of Holy Cow over the Q-Salt the day before the cook.
Took the meat out, next day at 8:00 am and went on the smoker at 9:30 am. Cooked at 225, very low. Took the ribs off at 195-200 internal temperature, at the 8 1/2 hour mark. Started spaying with 50-50 water apple cider vinegar last three hours of the cook. Last hour turned up the smoker to 250. Felt like Jelly. Overall taste, Spectacular. VERY RICH! Tenderness, Pure Butter. I used cherry wood pellets. Rec Teq smoker. Let the meat sit for 1/2 before eating. Unreal Flavor!
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