Looking to wow your guests at your next BBQ party? There’s no better way to do so than by serving up perfectly smoked boneless Wagyu beef rib burnt ends. In this blog post, we’ll be sharing with you everything you need to know to cook these mouth-watering delicacies to perfection on the Pit Barrel Cooker. Get ready to impress your friends and family with your meat smoking skills!

Learn How to Smoke Boneless Wagyu Beef Rib Burnt Ends to Perfection on the Pit Barrel Cooker

Introduction

If you are looking for a delicious recipe that will impress your friends and family at your next BBQ party, then look no further. In this article, we will show you how to smoke boneless Wagyu beef rib burnt ends to perfection on the Pit Barrel Cooker. This recipe is not only mouth-wateringly delicious but also easy to make, even for beginners. So, grab your Pit Barrel Cooker and let’s get started!

Equipment and Ingredients

Before we begin, let’s make sure you have everything you need to get started.

Equipment

• Pit Barrel Cooker
• ThermoWorks Smoke and Thermapen
• Heat-resistant gloves
• Cutting board
• Meat carving knife
• Aluminum foil
• BBQ tongs
• Spray bottle

Ingredients

• 2 lbs of boneless Wagyu beef rib
• 2 tablespoons of black pepper
• 2 tablespoons of kosher salt
• 2 tablespoons of granulated garlic
• 1 tablespoon of smoked paprika
• 2 tablespoons of cane sugar
• Honey
• Sweet chili sauce
• Water

Smoking the Beef Rib

Now that you have everything you need, it’s time to start smoking the boneless Wagyu beef rib. Let’s follow these steps:

1. Preheat the Pit Barrel Cooker to 275°F.
2. In a small bowl, mix the black pepper, kosher salt, granulated garlic, smoked paprika, and cane sugar to make the rub. Use the mix to rub the beef rib.
3. Place the beef rib in the Pit Barrel Cooker, making sure it is centered on the grate and not touching the walls.
4. Close the smoker’s lid and let the beef rib smoke for 2.5 hours.
5. After the 2.5 hours, wrap the beef rib in aluminum foil and return it to the smoker.
6. Smoke the beef rib for 1 hour more or until the internal temperature reaches 200°F. Use the ThermoWorks Smoke and Thermapen to measure the temperature.
7. Remove the wrapped beef rib from the Pit Barrel Cooker and let it rest for about 15 minutes.

Making the Glaze

While the beef rib rests, let’s make the sweet glaze to flavor it. Follow these steps:

1. In a small saucepan, mix honey, sweet chili sauce, and water together.
2. Heat the mixture over medium heat, stirring occasionally, until it thickens into a glaze.
3. Remove the glaze from the heat and let it cool for a few minutes.

Creating the Burnt Ends

Now that we have smoke-flavored beef rib and a sweet glaze, let’s create the burnt ends. Follow these steps:

1. Cut the beef rib into 1-inch cubes.
2. Dip the cubes in the glaze and return them to the smoker.
3. Smoke the cubes for an additional 1 hour at 275°F or until the outside develops a dark, crusty exterior.
4. Use a spray bottle filled with the remaining glaze to spray the cubes every 15 minutes.
5. Remove the burnt ends from the smoker and let them rest for a few minutes.

Serving the Burnt Ends

Now the burnt ends are ready to be served and enjoyed. Place them on a platter, and your guests will be delighted with their taste and appearance.

Conclusion

You have just learned a mouth-wateringly delicious recipe for boneless Wagyu beef rib burnt ends for your next BBQ party. With the simple rub, sweet glaze, and smoking tips on the Pit Barrel Cooker, you can impress your friends and family with your culinary skills. Don’t forget to use the ThermoWorks Smoke and Thermapen to measure the temperature, and enjoy your fattier, beefier burnt ends.

FAQs

1. What is Wagyu beef, and why is it used for this recipe?
   Wagyu beef comes from the Wagyu breed of cattle, which are known for their high-quality meat and intramuscular fat. This fat makes the meat tender and flavorful, making it perfect for this recipe.

2. What is the Pit Barrel Cooker, and why is it used for smoking?
   The Pit Barrel Cooker is a smoker designed to smoke meat at a high temperature, giving it a smoky flavor and a crusty exterior or bark.

3. What is the benefit of developing a crusty exterior or bark on the smoker?
   Developing a crusty exterior on the smoker adds flavor, texture, and appearance to the meat, making it more enjoyable and presentable.

4. How can I order hormone-free and pasture-raised beef for this recipe?
   Wodagyu provides hormone-free and pasture-raised beef for this recipe, and you can use the discount code CWR to get a 20% discount on your order.

5. Where can I find more recipes and cooking tips from Cooking with Ry?
   You can follow Cooking with Ry on Instagram and Facebook for more recipes and cooking tips, or visit the website cookingwithry.com.