Serves 4

INGREDIENTS

Wagyu Beef Back Ribs

Hot sauce

Salt

Black pepper

Garlic Powder,

Onion powder

Mustard powder

Method

Using a butter knife & paper towels, remove the membrane on the back of Wagyu Beef Back Ribs. Add hot sauce to the top of the ribs as a binder. Mix the salt, black pepper, garlic powder, onion powder, & mustard powder then season the ribs thoroughly.

Bring your smoker or indirect cooker to a consistent 135°C.

Add your beef ribs bone side down to the smoker and let cook for 3-4 hours or until all parts of the ribs are at 96°C internal. Once done, pull off, wrap in butcher paper and rest in a cooler for 1 hour.

While resting, add all ingredients for chimichurri into a bowl and mix.

Pull out ribs, flip over to bone side and slice. Top with chimichurri if desired and enjoy!