Wagyu Boneless Chuck Rib Burnt Ends
Serves 480 mins prep210 mins cook
A fun, quick, and delicious recipe for making "burnt ends" from Wagyu Boneless Chuck Ribs, seasoned and slow-smoked on a Traeger grill until tender.
0 servings
What you need
Instructions
1. Trim any hard fat or silver skin from the Wagyu Boneless Chuck Ribs. 2. Season the ribs generously with Cookin' with Swiss Ranch House seasoning. 3. Place the seasoned ribs into BBQ Dripez for a dry brine for approximately one hour. 4. Preheat your Traeger grill (e.g., Woodridge model) to 275°F using Bear Mountain BBQ Sweet BBQ pellets. 5. Cook the ribs on the grill until the internal temperature, monitored with a MeaterMade thermometer, reaches 175°F. 6. Wrap the ribs with your favorite BBQ sauce and continue cooking until the internal temperature is over 200°F. The goal is for them to be tender but firm, not shredding. 7. Rest the cooked ribs with the foil vented for 10 minutes to stop the cooking process. 8. Slice the ribs and pour the braising liquid from the wrap over the slices. 9. Serve and enjoy!View original recipe