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smoking kobe/ American waygu beef ribs.

What kind of p? Are you sure you're not an algorithm designed to write posts?
 
Headkicktoleg said:
Boil in milk for 12 minutes. Garnish with jellybeans
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Milk steak is my favorite dinner. Cant imagine how good milk Kobe ribs are
 
Dober4 said:
Personally with that beef I would just do salt, pepper and paprika. Maybe a little bit of beef stock added when wrapping if you wrap. If not wrapping go with that mop it sounds amazing.
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I personally don't like wrapping any long cooked meat as it destroys that crust you built with the low and slow cooking. Yet if you hit that dreaded stall it will bail your ass out and have dinner ready when expected.

Like I said not going crazy with the rub a nice good coating but not caked in it. and mop every 45mins my smoker stays pretty consistent on temp so not worried there
 
Kobe is not American Waygu...two very different breeds of meat. American Wagyu is Japanese Wagyu crossed with American Angus. Kobe is Japanese Wagyu from a very specific region in Japan, and the cow also has to have high marbling to be designated as Kobe. For $10/Lb you've got American Wagyu...which is still awesome beef.

Outside of doing "milk-steak" style beef ribs, smoking is definitely the best option. I'm not sure how familiar you are with Wagyu beef, but it has a huge amount of internal fat (marbling) compared to what we normally see in the US. I cook Wagyu briskets for competition and something I notice is that I need to cook them to a much higher internal temperature to finish melting all that extra internal fat. That internal fat FEELS nice and tender when it's warm, so using my normal "probe technique" for tenderness and doneness doesn't work so well with Wagyu. So I take all Wagyu that's being smoked to an internal temp of 207-211 before I pull it off the cooker...better to have the meat be a bit over tender than to pull it off early and still have a bunch of unmelted fat that's chewy and unpleasant.

Otherwise I'd treat it exactly like a normal beef rib. Put on your favorite rub (or go simple with salt and pepper) and make sure to get some nice, clean smoke. What kind of cooker are you using?
 
DesignedFailure said:
I personally don't like wrapping any long cooked meat as it destroys that crust you built with the low and slow cooking. Yet if you hit that dreaded stall it will bail your ass out and have dinner ready when expected.

Like I said not going crazy with the rub a nice good coating but not caked in it. and mop every 45mins my smoker stays pretty consistent on temp so not worried there
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Get some butcher paper to preserve it. Otherwise foil will still work the key is to really make sure it is tight so it doesn’t braise. I haven’t had a problem losing crust on beef ribs doing this.
 
usmctanker242 said:
Kobe is not American Waygu...two very different breeds of meat. American Wagyu is Japanese Wagyu crossed with American Angus. Kobe is Japanese Wagyu from a very specific region in Japan, and the cow also has to have high marbling to be designated as Kobe. For $10/Lb you've got American Wagyu...which is still awesome beef.

Outside of doing "milk-steak" style beef ribs, smoking is definitely the best option. I'm not sure how familiar you are with Wagyu beef, but it has a huge amount of internal fat (marbling) compared to what we normally see in the US. I cook Wagyu briskets for competition and something I notice is that I need to cook them to a much higher internal temperature to finish melting all that extra internal fat. That internal fat FEELS nice and tender when it's warm, so using my normal "probe technique" for tenderness and doneness doesn't work so well with Wagyu. So I take all Wagyu that's being smoked to an internal temp of 207-211 before I pull it off the cooker...better to have the meat be a bit over tender than to pull it off early and still have a bunch of unmelted fat that's chewy and unpleasant.

Otherwise I'd treat it exactly like a normal beef rib. Put on your favorite rub (or go simple with salt and pepper) and make sure to get some nice, clean smoke. What kind of cooker are you using?
Click to expand...

I know they are different breed's but figured they would cook about the same. And hoped id get more reply's is all.

As for your second part that was what I was wondering about all the extra marbling in the meat. I have done beef ribs before just never Wagyu ones. Ill keep that temp in mind as I usually pull beef ribs at 190 or till the bone still has pull but not fall off the bone. Been smoking and grilling for 20 some years so kinda know what I am doing lol.

a custom made offset texas style smoker. I can keep temp from 200-500 in it very easily. Will get the occasional spike or dip as I use just wood after started the chamber with lump charcoal.
 
Dober4 said:
Get some butcher paper to preserve it. Otherwise foil will still work the key is to really make sure it is tight so it doesn’t braise. I haven’t had a problem losing crust on beef ribs doing this.
Click to expand...

I know what the texas crutch or 3-2-1 method what ever you prefer to call it. I will do it if I am at 4-5hrs in and hit that dreaded stall at the 155-160 mark where it just wants to stay there.

Knock on wood and I will have enough that I don't have to go that route. lol
 
@usmctanker242 advice and take them to 200 or so depending on how they feel. I want ribs with some pull on the bone still but not fall off. Just our preference.
 
DesignedFailure said:
I know they are different breed's but figured they would cook about the same. And hoped id get more reply's is all.

As for your second part that was what I was wondering about all the extra marbling in the meat. I have done beef ribs before just never Wagyu ones. Ill keep that temp in mind as I usually pull beef ribs at 190 or till the bone still has pull but not fall off the bone. Been smoking and grilling for 20 some years so kinda know what I am doing lol.

a custom made offset texas style smoker. I can keep temp from 200-500 in it very easily. Will get the occasional spike or dip as I use just wood after started the chamber with lump charcoal.
Click to expand...

Good stuff...sounds like you've got a good grip on what you're doing. I hope it all comes out great and try and post pics if you can before you inhale the ribs. haha
 
When is this happening again I want to see the final product.
 
pretty sure you’re supposed to eat kobe beef not smoke it
 
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