Slaps BBQ x KC Cattle Company Wagyu Short Ribs

Welcome to your next obsession: Wagyu Short Ribs brought to life by a legendary Kansas City collaboration between KC Cattle Company and Slaps BBQ. This low-and-slow recipe brings together our insanely tender, flavor-packed Wagyu Beef Back Ribs with the pitmaster magic of Slaps BBQ. The result? Fall-off-the-bone perfection with a bold bark and a juicy, beefy interior that only American Wagyu can deliver.

Whether you're a backyard BBQ hero or just getting your smoker dialed in, this recipe will set the bar for what ribs should taste like.

Ingredients

• 1 rack KC Cattle Company Wagyu Beef Back Ribs

• Course Kosher Salt

• Course Ground Black Pepper
• Optional: Slaps Spicy BBQ Sauce for finishing

Instructions

1. Prep the Ribs
   Remove the membrane from the bone side of the ribs and trim the fat from the edges of the ribs and any excess from the top to about 1/4 of fat on top.

2. Season Liberally
   Coat all sides of the of the ribs with a 50/50 blend of course Kosher Salt and Course Ground Black Pepper or your favorite beef rib seasoning. Let sit at room temp for 30 minutes.

3. Fire Up the Smoker
   Preheat your smoker to 180-190°F using hickory or oak wood for that rich smoke flavor.

4. Smoke Low and Slow
   Place ribs bone side down / fat side up and smoke for 11 hours at 180-190

5. Turn Up The Heat
   For the last hour of the smoke turn your heat up to 275°F to help render the rest of the intermuscular fat and let your bark set up perfectly

6. Rest and Sauce
   Let rest for at least 30 minutes. Optional: glaze with Slaps Spicy BBQ sauce and caramelize for 5 minutes on the smoker.

7. Slice & Serve
   Cut between the bones and serve with your favorite sides.  At Slaps they take it off the bone entirely and slice big wide chunks to be dipped in the Slap's BBQ sauce on request.

Watch the full cook with Slaps BBQ here: YouTube Recipe Video