Wagyu meets Manuka smoke: a match made in BBQ heaven. Tender ribs infused with earthy, floral notes for a flavour fiesta. Forget ordinary, embrace smoky Wagyu magic. My grill just had an epic smoke sesh and the resulting beefy, smoky symphony? Next-level deliciousness Who needs a steakhouse when you can make magic at home? #WeekendGrillVibes #SmokinHot
Let’s talk barbecue, let’s talk indulgence, let’s talk about the symphony of flavours that happens when Wagyu beef ribs meet the seductive whisper of Manuka smoke. This, my friends, wasn’t just a meal; it was an epicurean expedition, a smoke-infused journey that left me grinning like a possum in a honey jar.
Now, I’m no stranger to smoking. Living in New Zealand, the fragrance of Manuka wood hangs in the air like a culinary siren song. It infuses our bacons with an earthy depth, our salmons, whiskeys and honey, oh, that honey, is liquid gold with a floral kick. So, when these Wagyu ribs, marbled like dreams and tender enough to melt on your tongue, landed in my kitchen, I knew their destiny – a baptism by Manuka smoke.
No Smoker? Challenge accepted. Armed with my trusty hooded grill and a healthy dose of ingenuity, I transformed it into a smoke chamber worthy of kings (or at least hungry bloggers). Low and slow they baked in the oven, the oven rack becoming a launchpad for succulent slow-cookery. Then, once kissed by tender perfection, they hit the grill, enveloped in the fragrant embrace of Manuka smoke. Two glorious hours later, a masterpiece emerged – ribs glazed with a mahogany sheen, the air thick with the promise of smoky, melt-in-your-mouth bliss.
And the first bite? Pure. Revelation. The Wagyu, bathed in a smoky symphony, surrendered with each pull, each shred oozing juiciness and flavour. The Manuka smoke, subtle yet profound, wove its magic, adding an earthy complexity that danced on the palate. It wasn’t just barbecue; it was a love letter to fire, smoke, and the undeniable magic of wagyu.
So, the next time you see those marbled beauties at the butcher, don’t hesitate. Embrace the smoke, channel your inner caveman, and get grilling. With a little ingenuity and a sprinkle of Manuka magic, you too can unlock the secrets of these smoke-kissed treasures. Just be warned, there’s no turning back. Once you’ve tasted Manuka-smoked Wagyu, all other barbecues will pale in comparison. You’ve been officially spoiled, and frankly, it’s a privilege worth enjoying.
Generously coat the entire beef ribs with the dry rub.
Place the seasoned beef ribs rib side down in a large roasting pan.
Cover the pan tightly with aluminium foil.
Bake the beef ribs for 4 hours, or until it reaches an internal temperature of 90°C – 96°C.
Remove the beef ribs from the oven, discard the foil and reserve the liquid from the baking process. Place ribs on a hardwood plank.
Strain the liquid using a fine sieve and place it in a spray bottle.
Prepare your hooded grill, place 8 pcs of large charcoal chunks on the farthest side and once its fully amber, place the hardwood with ribs on the other side far from the heat. Sprinkle some manuka wood chips on top of the charcoal then cover the hood. Leave it inside the grill for 2 hours monitoring the temperature making sure it does not exceed 120C.
Spray it with the liquid every 15 minutes so it does not dry out, also don’t forget to add more wood chips once in a while if smoke stops.
After 2 hours, remove the beef ribs from the grill, let it rest for at least 30 minutes before slicing.
This allows the juices to redistribute throughout the meat, resulting in a more flavourful and juicier final product.