Boneless, Tender Short Ribs

Zubereitung

1. Prepare the meat for cooking while you heat the grill and smoker to 82°C.
2. Trim the excess fat off the meat so the smoky aroma can penetrate it more easily. Then brush it with the sauce on all sides so the seasoning sticks nicely.
3. Next comes the seasoning blend specifically recommended for wagyu, which adds just enough flavor to the meat without overpowering its original aroma.
4. Put the meat prepared this way on the grill and smoke it at the low temperature for 2 hours.
5. Now raise the grill temperature to 105°C and continue cooking until the meat's internal temperature reaches 75-83°C.
6. When you see a pronounced, dark crust on the meat, take it off the grill.
7. Put the tallow on top of the meat, then wrap it in parchment paper and put it back on the grill, now cooking at 120°C.
8. When the meat turns tender (at around 93-94°C internal temperature), take it off the grill for good.
9. Without unwrapping it, rest it for 1-2 hours before slicing.
10. Then you can cut it and serve it even on its own.