Overview

Our Back Ribs come from 100% Akaushi Wagyu cattle—raised on West Texas pasture and
celebrated for their extraordinary marbling and tenderness. Cut from the top portion of the
rib primal, these ribs feature long, curved bones with generous meat clinging between and
around each one. Ideal for slow smoking or braising, back ribs deliver that perfect
combination of chewy bark, melt-in-your-mouth beef, and full-on bone-in flavor.

Flavor Profile

First bite: crusty bark gives way to smoke-kissed beef richness.
Mid-palate: fat melts into the meat, releasing buttery umami and bold beef depth.
Finish: clean pull from the bone with lingering mesquite smoke and savory satisfaction.

Pairs beautifully with classic barbecue sides, zinfandel or cabernet, or an ice-cold Texas lager.

Best Uses

• Low & Slow: Smoke at 250 °F for 4–6 hours with your favorite rub,
  spritzing with apple cider vinegar or beef stock.
• Oven Braised: Bake low and slow in a Dutch oven with garlic, onion, and broth
  until fork-tender—finish under the broiler for crisped bark.
• Grill Finish: Smoke or bake until tender, then glaze and char over direct heat
  for 3–5 minutes per side.
• Dry Rub Masterpiece: Keep it simple with salt, pepper, garlic, and let
  the Wagyu do the talking.

Cooking Tips

Remove the silver skin from the bone side for maximum tenderness. Let ribs come to room
temperature for 30–45 minutes. For smoking, maintain a low and steady heat and wrap with
butcher paper once bark sets. Internal temperature should reach at least 200 °F (93 °C)
for a perfect, clean pull. Rest for 15–20 minutes before slicing between the bones.

Product Details

Cut from the upper rib section of our premium Akaushi cattle, each rack of back ribs is
expertly trimmed and flash-frozen to preserve peak flavor. Packed in matte-black,
gold-embossed pouches and delivered cold on dry ice, these ribs are your pit’s next
statement piece—rustic, luxurious, and deeply satisfying.