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Wagyu beef back ribs

smokingalsmokingal Posts: 537
edited September 2018 in EggHead Forum

I saw some 100% full-blooded Wagyu beef back ribs on the Lone Mountain Wagyu website
and decided to splurge a bit.

Superb marbling.


The ribs were seasoned with Himalayan pink salt, cracked black pepper and garlic and onion
powder.  They went on the BGE at 235 degrees with mesquite and cherry.



I used sourdough starter to make sweet yeast dinner rolls:



The ribs were coming along nicely, so I prepared some tomatoes that were stuffed with
spinach, onions, smoked cream cheese, parmesan cheese, garlic, salt, and pepper.  They 
were topped off with Italian bread crumbs.


About 3 hours in


When the ribs were done, I FTC’d them and placed the stuffed tomatoes on the Egg for about
an hour.  Time to pig out.


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Smoked tomatoes are a favorite of mine and these did not disappoint.  The rolls were buttery,
yeasty, fluffy, cloud-like nuggets of carbohydrate heaven. They had extra brown sugar added
to them, so they were sweet with a slight sourdough finish.  I’m very glad that I kept the rib 
seasoning simple.  These were the best beef back ribs I’ve cooked to date.  The meat was 
very beefy, juicy and tender.  All that being said, they were rather expensive, so I doubt I will 
purchase them again.

For dessert, I chose to make a smoked lemon-lime caramel custard bread pudding with smoked
vanilla bean gelato.  For the gelato, I made a typical french vanilla anglaise – two cups of 
evaporated milk, one cup of heavy cream, 3/4 cup of sugar and the seeds from 3 Indonesian 
vanilla beans.


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I used apple wood chips in the Smoking Gun to add a bit of smokiness to the gelato.  It was
then chilled and later churned in my Gelato pro.


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For the bread pudding,  I made a simple syrup using lemons that had been previously smoked
and some lime juice in which palm sugar was added and then reduced. 


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Coconut cream, palm sugar, evaporated milk, vanilla and coconut extracts and 3 eggs were 
used in making the remainder of the bread pudding’s custard base.  The lemon-lime syrup 
was folded into the custard and some of the sourdough rolls were shredded into this mixture.


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The bread pudding was placed into jars and cooked sous vide for 2 hours at 170 degrees. 
They were then fried in butter on all sides to improve the external texture and color and
topped off with a hefty scoop of the smoked vanilla bean gelato.


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The bread pudding packed a real citrus punch with a velvety smooth texture and the smoked
gelato reminded me of toffee and roasted marshmallows.  

The leftovers I made from this cook made all the effort I put in truly worth it.  I made some
sous vide egg bites using Wagyu rib meat, homemade, dry cured beef naval pastrami, sweet
onions and cheese.  They were served on some sourdough rolls that had been split, buttered
and pan fried.


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The next morning I used some leftover bread pudding to make a Belgian waffle, topped with 
smoked maple syrup and served with a sous vide egg bite.


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I really wish I hadn’t thought to try this. I can’t go back to regular Belgian waffles now, not
after this.  It tasted like a citrus Liege waffle.  A sweet, crunchy exterior due to the caramelized 
sugars, with a light and fluffy custard interior.  The smoked maple syrup to top it off was divine.
I’m glad I’m out of bread pudding or I might have been eating that for every meal.  Good eats.

It's "Smokin Gal", not "Smoking Al".
Egging in the Atlanta GA region
Large BGE, CGS setup, Kick Ash Basket, Smokeware SS Cap,
Arteflame grill grate


  • RRog17RRog17 Posts: 425
    BOOM! A++
    LBGE   Summerfield, NC
  • bgebrentbgebrent Posts: 19,461
    edited September 2018
    Amazing grub brother/sister.  Great cook and photos.  Thanks for sharing that.
    Sandy Springs & Dawsonville Ga
  • dmchicagodmchicago Posts: 1,641
    I'll just shoot myself now.
    Philly - Kansas City - Houston - Cincinnati - Dallas - Houston - Memphis - Austin - Chicago - Austin

    Dennis - Austin,TX
  • lousubcaplousubcap Posts: 19,620
    Now that is quite a banquet and documentation.  Beef back ribs beat their pork cousins every time.  
    Louisville;  L & S BGEs, PBC, Lang 36; Burnin' wood in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer.  
  • WolfpackWolfpack Posts: 2,967
    Smoking good meal right there!

    Thanks for sharing- 
    Greensboro, NC
  • pgprescottpgprescott Posts: 12,044
    Good grief, you are embarrassing the rest of us! Well, most of us anyway. BRAVO AGAIN!
  • GregWGregW Posts: 1,884
    Awesome cook. I've never been able to pull off a spread like that.
    Birmingham, AL
  • YEMTreyYEMTrey Posts: 6,506
    Amazing cooks and even better documentation.  Thanks for sharing!
    XL, Mini Max, and a 22" Blackstone in Cincinnati, Ohio

  • Amazing! And the thread title does not do justice to the actual post/meal lol. 
    Raleigh, NC

  • Can we be best friends?

    2 LBGE, Blackstone 36, Jumbo Joe

    Egging in Southern Illinois (Marion)

  • smbishopsmbishop Posts: 2,405
    Wow, thank you for sharing such a detailed post!  Food looks amazing!
    Southlake, TX, and Cowhouse Creek, Gatesville, TX.  2 Large, 1 Small and a lot of Eggcessories.
  • 20stone20stone Posts: 1,753
    Killer cook and great pics. Thanks!
    (now only 16 stone)

    Joule SV
    GE induction stove
    Gasser by the community pool
    Scale (which one of my friends refuses to use)
    Friends with BGEs and myriad other fired devices
    Charcuterie and sourdough enthusiast
    Prosciuttos in an undisclosed location

    Austin, TX
  • Holy crap. 
    Keepin' It Weird in The ATX
  • Thanks everyone for checking out my post.
    UNCHeels08 Perhaps, but the title can only be so long.  Best to focus on the main course.
    It's "Smokin Gal", not "Smoking Al".
    Egging in the Atlanta GA region
    Large BGE, CGS setup, Kick Ash Basket, Smokeware SS Cap,
    Arteflame grill grate
  • Wow!  Highly suggest you never post your address. 
  • @tarheelforever ; :)  Your comment reminds me of how my neighbors come out on their back decks and watch me like hawks when I'm tending the Egg.
    It's "Smokin Gal", not "Smoking Al".
    Egging in the Atlanta GA region
    Large BGE, CGS setup, Kick Ash Basket, Smokeware SS Cap,
    Arteflame grill grate
  • td66snrftd66snrf Posts: 1,564
    @smokingal ; Well someone's an over achiever. You had me at the waygu ribs.
    Question.  Is your handle smoking AL or smokin gal?
    XLBGE, LBGE, MBGE, SMALL, MINI, 2 Kubs, Fire Magic Gasser
  • td66snrf said:
    @smokingal ; Well someone's an over achiever. You had me at the waygu ribs.
    Question.  Is your handle smoking AL or smokin gal?
    It's Smokin' Gal.
    It's "Smokin Gal", not "Smoking Al".
    Egging in the Atlanta GA region
    Large BGE, CGS setup, Kick Ash Basket, Smokeware SS Cap,
    Arteflame grill grate
  • calikingcaliking Posts: 12,577
    What the...

    I'll need to pour another beverage and let all of that sink in. So many ideas I would like to steal :)


    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
  • FoghornFoghorn Posts: 7,249
    I feel the need to type and commend you, but I can't really find the words.  This may be the best post ever.

    XL BGE, Klose BYC, ProQ Excel, Weber Kettle, Firepit, Grand Turbo gasser, and a portable Outdoor Gourmet gasser for tailgating

    San Antonio, TX

  • Bow Down! Amazing!
  • That is some good looking chow.  Way to set the bar high for the rest of us slobs.  :-)


    1 Large BGE

    Boston, MA

  • The_StacheThe_Stache Posts: 1,142
    Great cook!!!  Love the web site as well...
    Kirkland, TN
    2 LBGE, 1 MM

  • Matt86mMatt86m Posts: 246
    What the hell did I just read & see?!?!?! 

    I'll just go back to roasting hot dogs on a stick
    Cows eat grass therefore I am Vegan
    IG -->  matt_86m
  • lkapigianlkapigian Posts: 5,067
    Good Lord WTF !!!!I'm with @Matt86m
    Visalia, Ca
  • I am speechless. Great job.  

    Bucks County, PA
    Minimax, XL, Flameboss 200, Roccbox

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