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Smoked HHR Wagyu Beef Back Ribs

Updated: May 28

This recipe uses a smoker. You can find oven baking alternatives on the web.

Rack of Hawks Hill Ranch Wagyu Beef Ribs

Smoked Wagyu Beef Back Ribs


5 pounds, serves 5 people, two ribs each


Twelve to twenty-four hours prior to cooking the ribs, remove the thin membrane from the backs of them. Season both sides generously with coarse salt and pepper, ½ to 1 tsp each, and allow the ribs to dry brine, covered, in the refrigerator.


To cook, set the smoker to 225 degrees, place ribs on the smoker rack, bone side down, and close the lid. After one hour on the smoker, baste the ribs generously with beef stock, then repeat every 20-30 minutes until finished cooking. Continue to cook for roughly 2 to 3 hours more, or until an internal temp of 165 degrees has been reached. 


While smoking, make up your barbeque sauce of choice.  For these ribs, we made the recipe below:




1/2 yellow onion, minced 

4 cloves garlic, minced

6 ounces of Tomato paste

2 cups of water

½ cup brown sugar

½ cup honey

¼ cider vinegar

1 tbsp of lemon juice

2 tbsp of Worcestershire sauce

2 tbsp of Dijon or spicy mustard

1 tbsp of spicy chili powder

2 tsp of celery salt

2 tsp of salt

2 tsp of cracked black pepper

1 tsp of ground coriander


In a medium saucepan, sauté the onions and garlic in butter until fragrant and the onions have turned translucent. Add the remaining ingredients and simmer the sauce on low heat for 45 minutes to 1 hour, stirring occasionally.


When the internal temperature of the ribs has reached 165 degrees, remove them from the smoker, and place them on aluminum foil, bone side up. Mix together 1/2 cup of BBQ sauce and 1/2 cup of beef stock, then pour the mixture over the ribs.  Seal the foil up tightly around the ribs and put them back on the smoker for another 3-4 hours, or until internal temp reaches 200 degrees or desire tenderness is reached.


You can prepare these ribs the day before and allow them to cool, and then store overnight in the fridge. Just allow about 2 hours to reheat them on the smoker at 225 degrees, wrapped, until the internal temperature reaches 165 degrees.


Pictured here with the marcaroni and cheese from the Santa Maria tri-tip recipe and Asian slaw. Enjoy!

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