A friend of mine came over today to learn some BBQing. He works for the biggest beef exporter in Australia, so has access to top quality Wagyu beef.
Decided that pork ribs were an easy starting point so did a couple of racks and he also brought over a 500g piece of Wagyu rib fillet steak.
I made a rub for the ribs from:
- salt
- pepper
- onion powder
- garlic powder
- hot paprika
- cayenne pepper
- celery salt
Coated them good and cooked them for 2 hours at about 130C (took them off at internal temp of about 74C).
Then I wrapped them in foil with a knob of butter and some Lillie's Eastern North Carolina BBQ sauce (vinegar, brown sugar and mustard based).
Cooked for about an hour more.
Then unwrapped them and basted them in the sauce to get some stickiness going. Cooked for another hour, basting every 15 minutes or so.
With the beef, I made a rub from:
- salt
- pepper
- garlic powder
- onion powder
We decided to reverse sear it because it was thicc.
Got it to about 50C internal temp indirect cooking and then seared it directly over the coals for a few minutes each side until there was a good crust.