Page 43 - Let´s Make Waves - November 2018

TEXAS

SELECT

R R R R R
SEASONINGS Recipe of the Month eeeeeeecccccciiipppppppeeeeeee oooooooooffffff tttttthhhheeeeeee MMMMMMooooooooonnnntttttthhthh

Wagyu Beef Short Ribs
W

hen Rick Dixon from R-C Ranch
stopped by our retail store in La
Marque to drop off some of their
craft wagyu beef raised in Brazoria
County, my eyes first locked on those huge beef
short ribs; wow! I could see the beautiful color and
marbling of wagyu beef and knew they would be
something special and could not wait to fire up a
grill.

At Wild Bill’s, we sell several brands of wood pellet
and charcoal grills along with the entire line of
award-winning gourmet food products from Texas
Select Seasonings, including specialty seasoning
blends, BBQ rubs, wild game blends, pepper jelly,
BBQ finishing glazes, red & green salsas and fish
fry.

I decided on the Pitts & Spitts All pits, seasonings & tools used in this recipe available at Wild Bill’s Store. See page 5 for the advertisement.
Maverick because it is built to
the same standards as all their offset smokers and knew it would deliver a finished product that emulates a stick
burning smoker.

After loading up with 100% hickory pellets, I set it to 325 degrees for a hot and fast cook session. After apply-
ing a coat of Duck Fat spray that makes a perfect rub binder with a light buttery flavor, I sprinkled a light coat
of my Texas Chili Pequin Garlic Salt for a little pop then the main coat was the TSS Basic Beef competition version.

Once the grill reached temperature, I set the beef ribs on the lowest rack and used an iGrill probe to monitor internal temp. At 150
degrees, I sprayed another light coat of duck fat spray on the ribs and let em keep cooking bone side down. At 175 degrees inter-
nal, the bark was set and had beautiful color, so I wrapped in peach butcher paper and set on the top rack to finish bone side
down. I always keep the meat side up until the ribs are done. Once they hit 203 degrees in the middle, I checked between each
bone and the probe went in and out like soft butter and I pulled them off to rest.

Duck Fat Spray & While resting is when I turn these ribs meat side down to let the fat work back through the
Basic Beef Seasoning meat while it rests inside the fat-soaked butcher paper. After a 20 min rest, we could not wait
available at Wild Bill’s Store. any longer!! The meat was like perfectly rendered down brisket point meat that exploded with a
deep, rich wagyu beef flavor that was complimented by the TSS rubs and no sauce was needed!

Be sure and visit Wild Bill’s retail store located at 11001 Delany Road Suite 12001 in La
Marque and check out R-C Ranch for the finest craft wagyu beef in Texas!

S S S S S
See the video for this recipe at: ee the video for this recipe at:ee the video for this recipe at:ee the video for this recipe at:ee the video for this recipe at:ee the video for this recipe at:
W
www
www
www.wavesgalveston.com/cookin .wavesgalveston.com/cookin.wavesgalveston.com/cookin.wavesgalveston.com/cookin.wavesgalveston.com/cookin.wavesgalveston.com/cookin.wavesgalveston.com/cookin.wavesgalveston.com/cookin.wavesgalveston.com/cookin
www Wild Bill’s Storeild Bill’s Store
www
www
www
www
www
11001 Delany Rd. Suite 12001 | LaMarque, Texas 77568 | (409) 392-8199
www.texasselectseasonings.com
Waves Magazine | November 2018 Issue | 43