Smoked Wagyu Beef Back Ribs Recipe
Smoking ribs over a fire usually calls to mind pork, but beef back ribs are a delicious and underrated option. If you’ve smoked beef ribs before, you know the reward — if not, this recipe is a great place to start. Today I smoked American Wagyu beef back ribs from Mishima Reserve. These ribs are beautifully marbled and surprisingly easy to cook: about 3–4 hours on the smoker until tender. But first, what exactly are beef back ribs?
What are Beef Back Ribs?
Beef ribs come in several cuts. Beef back ribs come from the upper rib area near the spine — the same region that yields ribeyes and prime rib. Because of that, back ribs carry more tender meat and flavorful fat, making them ideal for smoking.
How do you cook Beef Back Ribs?
One of the best things about beef back ribs is how straightforward they are to prepare. Preheat your smoker or indirect cooker to 275°F (135°C). Trim the membrane, season the ribs, and smoke bone side down for 3–4 hours. The target internal temperature is 205°F (96°C) — check multiple spots with an instant-read thermometer to ensure tenderness throughout. When every part of the rack reaches 205°F, remove the ribs to rest for about an hour wrapped in butcher paper or foil.
Who is Mishima Reserve?
Mishima Reserve raises Japanese-heritage Wagyu (Kuroge Washu bloodlines) in the United States. They focus on high-quality, responsibly raised beef and aim to minimize environmental impact while maintaining strong animal welfare and ranching practices. Their American Wagyu delivers the rich marbling and buttery texture Wagyu is known for, and it’s what I used for these ribs.
America makes Wagyu Beef?
Yes — quality Wagyu is produced in the U.S. Mishima Reserve is one of several producers refining American Wagyu over time to produce excellent cuts like these beef back ribs.
Labor Day Giveaway
Mishima Reserve runs seasonal promotions and giveaways from time to time. Check their site for current offers and opportunities to win special prizes.
Discount Code
OVERTHEFIRECOOKING — use this code at checkout with Mishima Reserve for 10% off (when offered by the vendor).
Smoked Wagyu Beef Back Ribs
Print Recipe
Equipment
- Grill or smoker, wood, fire starters, cutting board, small cast iron skillet, and a sharp knife.
Ingredients
Beef Back Ribs Ingredients:
- 2 Mishima Reserve beef back ribs
- 2 tbsp black sea salt
- 2 tbsp black pepper
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 2 tsp mustard powder
- Your favorite hot sauce (as a binder)
(Optional) Chimichurri Ingredients:
- 1/2 cup chopped parsley
- 3 cloves garlic, pressed
- 3/4 cup olive oil
- 1/4 cup red wine vinegar
- 1 tsp red pepper flakes
- Salt and pepper to taste
Instructions
- Remove the membrane from the back of the ribs with a butter knife and paper towels. Lightly coat the ribs with hot sauce to help the rub adhere. Combine salt, black pepper, garlic powder, onion powder, and mustard powder, then season the ribs thoroughly.
- Preheat your smoker or indirect cooker to a steady 275°F (135°C).
- Place the ribs bone-side down on the smoker. Smoke for 3–4 hours or until all parts of the ribs reach an internal temperature of 205°F (96°C). Check several spots to ensure even tenderness. When done, remove the ribs, wrap them in butcher paper, and let them rest in a cooler or warm spot for about 1 hour.
- While the ribs rest, mix the chimichurri ingredients together in a bowl.
- Unwrap the ribs, flip so the meaty side is up, slice between the bones, and serve with chimichurri or your preferred sauce.
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