How To Smoke Beef Ribs (Wagyu) On The Pit Boss Austin XL

hey guys welcome to ash kickin barbecuetoday we’re cooking up some beef shortribs these aren’t just any beef shortribsthese are weight American Wagyu shortribs I got them from crowd Cal it sayson here they’re from TevinWagyu ranches and they’re chuck shortribs I’ve never cooked Wagyu short ribsbefore the marbling and the striationsand the meat looks absolutely wonderfulso this is what we’re gonna do todaywe’re gonna be cooking on our pit boxAustin XL we’re gonna be cooking at 275degrees and we’re just gonna let thesethings roll until they’re done we maywrap if we do wrap we’re gonna use somebutcher paper just because I don’t wantto do anything to jeopardize the qualityof this meat I mean it it looks amazingso I’m gonna get you in here show youwhat I’m doing for prep show you howincredible these look and we’ll getcooking okay guys so to trim you can seewe kind of got this a little bit hangingon we’re just gonna go ahead and takethat off it’s just gonna burn up whilewe’re cooking the other thing whatyou’re gonna do is just take a littlebit of this silver skin fat off don’twant to get too much off I just want toget down to me that actually lookspretty goodI don’t want it like I said I don’t wantto go crazy with these I don’t thinkthere’s any reason to go nuts trimmingthese I think that the quality of thismeat is really gonna speak for itself solike I said we’re just gonna go aheadand take the silver skin off here I’mgonna call this good and we’re gonna getthese bad boys seasoned up all right soto season these I’m just gonna use alittle bit of Worcestershire sauce as abinder I know a lot of people don’tseason the bottom of the ribs that’sfine that’s up totally up to youI do I’m not gonna remove the membranedown here because I want to keep theribs together so I’m just gonna do alight coating of the Wurster sauce andI’m gonna take my rub here this is rub abuddy from Texas sent to me that he’sbeen working on it’s not commerciallycommercially available yet but it willbe soon andit is I will go ahead and link it belowhe’s a great guyhe is a competition cook he has a foodtrailer he’s just he’s helped me a tonwith my competition cooking and so Iwill definitely be sure to link hisproduct is so we’re just gonna go aheadwe’re just gonna quote up the bottomwe’re not gonna go super-heavy justbecause it is the bottom but we aregonna give it a nice coat here so goahead and press that in and that’s aboutall we’re gonna do to that side and thisrub is very similar to an SPG it has afew more spices and such in there butit’s it’s similar and it’s wonderful Imean I’ve used it on brisket so farsince he sent it to me I’ve used it onsteak every application that I’ve usedit in it’s wonderful so we’re gonna goahead and we’re gonna go a little bitheavier on the top here the nice thingabout this rub is you can go heavy sowe’re gonna go ahead and just Pat thatin we will hit our sides with the excesson the board so I’ll let these hang outhere for a little while start sweatingand go and check on the smoker and pickback up when we put it out on the out onthe pit bus okay guys we’ve got the ribson the smoker running at 280 degreesit’ll drop down here a little bit but uhLighting’s not the best out here but gota mine here we’re gonna let him rollwhen come back and check him in about anhour if they start drying out I’m gonnaspritz them with a 50/50 mixture ofapple cider vinegar and water but wereally want the seasoning to startcresting up on here in forming a bark sowe’re gonna really just hit it if itstarts looking dry and any spotsotherwise we’re just gonna let it gountil I crusts up and then we’ll sprayto keep it moist so we’ll check back inabout an hour and we’ll see where we’reat we got some nice bark forming we gotsome nice color if you look over here wegot some pull backthe bones but so far they’re lookingreally good we’re just gonna keeprocking at 275° and check out them in anhour so we’ll see you thenall right guys it’s been another hourand running at 275 pull back on thebones it’s looking awesomecan tell that’s the moisture on top herethe bark still is you know pretty looseup top here so we’re not gonna spritzwe’re just gonna keep letting it go seewe got a nice color coming on we’re justgonna keep letting these go I’m gonnacheck them in about another hour I’llcheck back in with you when it’s time towrap and we’ll pick it up from there[Music]looking pretty good due to the lightingit looks a little bit lighter than it isbut we do have some nice dark barks warmin herepull back is incredible looking awesomewhat I’m gonna do is I’m going to getthese inside and I’m gonna get themwrapped up and some butcher paper so I’mgonna bring these inside get them allset up and I’ll show you how we wrapthem up what I do what I like to do isis I like to spray it on my paper herewith a little bit of apple cider vinegarjust helps it with folding itwhat moistens it up a bit and then whatI do because I start here take the endpiece and I fold it over and tuck itunder so it has a nice little seal hereand I’ll fold in the side take wrap itagain get my sides in wrap it again tomy sides and flip it over we got a nicelittle package there so I’m gonna getthese back out there and then I’m gonnacheck on them in an hour I’m not goingto show you guys when I put them back onbut I’m gonna get them out there checkabout an hour see where the temp is butmost importantly I’m gonna see how theyfeel these should be problem like butterthen I know they’re gonna be done soI’ll check back in with you when it inabout an hour when I check the temps heyguys it’s been another hour I’m gonna goahead and check the temps hereso right there we’re sitting at about207 back here we’re sitting at about 208207 208 if you can see that moreimportantly though I mean it is it’slike butter there’s no resistance so I’mgonna go ahead and get these inside andI’ll show you what we do with them whenwe get them inside all right guys youcan see we got the beef ribs inside herewhat I’m gonna do is I’m just gonna goahead and leave them in this pan hereand I’m gonna just wrap it in a toweland let it hang out on the counter foran hour if you were cooking this forguests and you need another hour or twoand rest you know you can leave it onthe counter for an hour or you can wrapit at all and put it in your cooler letit hang out there for probably at leasttwo hours um so I’m gonna let these restand I will bring you guys back whenwe’re slicing into them and giving thema test so we’ll see you guys in a littlebit all right guys you can see we havethem out of the wrap here they’re doneresting looking nice and juicy got somegood bark and crust on there we’re gonnaget these sliced up I’m gonna set thecamera up so you can see me slice themand see me taste them and they lookamazing they smell wonderful so I’mgonna get this camera set up and we’llslice into them alright guys so a littletrick here when you’re slicing thesethings flip it over you can see thebones and then just go ahead and justslice right through them through thatmembrane open here oh yeah you’relooking juicy a little bit of a smokering let’s go ahead and shape it downand give it a little test here we’lltaste test take a nice alignment pieceovenfeels nice cutting it so give it alittle taste oh you do incrediblethey’re tenderjust pull apart we got a nice bite thecrust on there so good very nice andsavory nice smoke flavor we go ahead andcut off another little piece here yeahyeah that looks nice I don’t know if youguys can see that but it’s just drippingjuice everywhere like I said it’s niceand tender pulls apart and get meanother biteso first time ever having Wagyu beefribs I gotta save they’re awesomeI can’t believe how how moist they arethey’re just there’s juice everywhere umthe flavor is there it’s really uniqueit’s not quite like a beef rib that I’vehad before I’m used to the big racks youknow that take 8 9 hours to cook thiswas a little bit quicker this was abouta 5 hour cook but it’s it’s really goodit’s almost like a dry aged taste to itso yeah these are the beef ribs go aheadand get me a try organ from crowd cow ifyou do order a subscription box fromcrown Cup you can use my promo code ashchicken for $25 off your firstsubscription box another thing I wantedto mention is I am partnered up withsucker Buster’s team sucker Buster’sthis was a hat I was wearing backwardsno you can’t see the logo but if you goto their website use my code ash kickinfor 10% off your ordertheir rubs are top-notch I’m gonna bedoing a few videos here coming up usingtheir products I’m gonna doing an SC astate competition video using theirproduct that’ll probably my next videobut sucker busters is awesome so head onover to suckle Buster’s calm try out theSPG the 18:36 the clock or does hog wallor honey barbecue any of them they’rethere they’re awesome but make sure youuse code ash kickin for 10% off so ifyou liked this video be sure to hit thelike button subscribe to my channel Igot a lot more videos coming out I wason a brief hiatus there for makingvideos but I’m diving back into it sowhat do you guys want to see me do I gota brisket cook plan I got a statecompetition video planI’m gonna be doing these videos to tryand help you guys I cook on a lot ofpit-boss I have some cans out in thegarage two cans smokers I got three ofthose Weber a little Smokey Joe that Iuse for state competitions it’s awesomebut what do you guys wanna see me dodrop some comments below let me know andwe’ll make it happen so I hope you guysenjoyed this video and you guys have anawesome day