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Wagyu beef back ribs
smokingal
Posts: 537
I saw some 100% full-blooded Wagyu beef back ribs on the Lone Mountain Wagyu website
and decided to splurge a bit.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
Egging in the Atlanta GA region
Large BGE, CGS setup, Kick Ash Basket, Smokeware SS Cap,
Arteflame grill grate
http://barbecueaddict.com
Comments
Dennis - Austin,TX
Thanks for sharing-
XL, Mini Max, and a 22" Blackstone in Cincinnati, Ohio
LBGE
2 LBGE, Blackstone 36, Jumbo Joe
Egging in Southern Illinois (Marion)
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
UNCHeels08 Perhaps, but the title can only be so long. Best to focus on the main course.
Egging in the Atlanta GA region
Large BGE, CGS setup, Kick Ash Basket, Smokeware SS Cap,
Arteflame grill grate
http://barbecueaddict.com
Egging in the Atlanta GA region
Large BGE, CGS setup, Kick Ash Basket, Smokeware SS Cap,
Arteflame grill grate
http://barbecueaddict.com
Question. Is your handle smoking AL or smokin gal?
Egging in the Atlanta GA region
Large BGE, CGS setup, Kick Ash Basket, Smokeware SS Cap,
Arteflame grill grate
http://barbecueaddict.com
I'll need to pour another beverage and let all of that sink in. So many ideas I would like to steal
Bravo!
XL BGE, Klose BYC, ProQ Excel, Weber Kettle, Firepit, Grand Turbo gasser, and a portable Outdoor Gourmet gasser for tailgating
San Antonio, TX
------
1 Large BGE
Boston, MA
I'll just go back to roasting hot dogs on a stick
IG --> matt_86m
Minimax, XL, Flameboss 200, Roccbox