WAGYU RIBS
 2/5
|
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4 hours |
4-6 |
Wagyu Ribs offer a masterclass in slow-grilled indulgence, combining luxurious marbling with primal fire. Cooked bone-side down on a clamp grill for three hours, then flipped for a final hour of perfection, this method lets the rich fat render slowly, infusing every bite with intense, buttery flavour. The only tools you’ll need: fire, patience, and your trusty shovel and poker to keep those embers alive. These ribs don’t just feed the body—they command reverence. Read the full recipe to unlock the secrets of grilling Wagyu Ribs like a true fire pit artisan.
INGREDIENTS
Wagyu rack rib
Salt to taste
PREPARATION
- Place the rack rib on the clamp grill (bone side first). Let it cook for 3 hours.
- Keep the fire going all the time. Use the shovel and the poker included with your TAGWOOD grill.
- Turn the clamp grill over and let it cook for about 1 more hour. Enjoy!
🔥 Watch how to grill WAGYU RIBS low and slow over open fire—rich, smoky, and unforgettable.
