American Wagyu Back Ribs

American Wagyu Back Ribs

The Ranch Difference

Our American Wagyu Back Ribs are lean, tender ribs that deliver impressive flavor with every bite. This is the cut for those who appreciate tenderness and smoke—ribs that cook quickly, render beautifully, and reward patient grilling or smoking with exceptional results.

What Makes It Special

Pure Bloodline Excellence

• Cross of Japanese Wagyu and Black Angus
• Decades of selective breeding for optimal marbling and flavor

Naturally Raised

• 100% pasture-raised on Florida pasture
• No industrial shortcuts
• Finished with feed in pasture for balanced beefy flavor and a tender bite

The Back Rib Advantage

Back ribs are leaner than short ribs with tender, succulent meat that cooks faster over high heat. Our Wagyu genetics add marbling and richness, creating back ribs that are more flavorful than conventional options. These ribs are perfect for smoking, grilling whole, or cutting into individual bones for variety and faster cooking.

Key Features:

• Lean with tender, succulent meat
• Enhanced marbling from Wagyu genetics
• Perfect for smoking or grilling
• Quick-cooking for weeknight meals
• Individual bones for portion flexibility
• Impressive presentation when cooked whole

Recommended Preparation: Smoked Back Ribs (3-2-1 Method)

What You'll Need:

• 1 Everglades Ranch Wagyu Back Ribs rack (1.75 lbs)
• Dry rub (brown sugar, paprika, garlic powder, onion powder, black pepper, salt)
• Butter
• Your favorite BBQ sauce
• Wood for smoking (hickory, oak, or apple)

Instructions:

1. Remove membrane from back side of ribs
2. Apply dry rub generously on both sides
3. Let ribs sit 30 minutes at room temperature
4. Smoke at 225-250°F for 3 hours (bone side down)
5. Wrap ribs in foil with butter and brown sugar, return to smoker for 2 hours
6. Remove from foil, brush with BBQ sauce, smoke unwrapped for 1 hour
7. Ribs are done when meat pulls back from bones and bends easily
8. Rest 10 minutes before serving

Alternative: Grilled Back Ribs

• Season with dry rub
• Grill over medium heat 4-5 minutes per side
• Brush with sauce during last few minutes
• Cut into individual bones and serve

Pro Tips:

• Remove the membrane on the back side—it prevents seasoning penetration
• Don't overcook—back ribs are lean; medium is ideal
• The 3-2-1 method works perfectly for these ribs
• Individual ribs cook faster if you're in a hurry
• These ribs are excellent for sauces and bold flavors

Serving Weight: 1 rack, approximately 1.75 lbs (serves 2)
Recommended Internal Temperature: Meat should pull back from bones, bend easily

Price: $24.00

This is beef with nothing to hide and everything to prove. Back ribs prove that the best smoking results come from superior genetics and proper technique—where Florida pasture raising and patience create ribs worth every moment of smoke.

Contact Information:

• Location: Fort Pierce and Vero Beach, FL
• Email: info@evergladesranch.com
• Website: evergladesranch.com