Burnt Ends with Boneless Wagyu Short Ribs

Beef Burnt Ends are traditionally from the brisket but we are in love with the Wagyu Short Rib Slabs for these! The flavor is undeniable, and the moisture is incomparable. Give these a try for your next party or just to snack on for yourself, they will not disappoint!!

ingredients:

2-3 lb Boneless Short Rib Slab
Mustard For Binder
G5 SPG
Other Seasoning of Choice (We use Meat Church, Honey Hog or Texas Sugar)
G5 Wagyu Tallow for basting if necessary
1-1.5 Cups BBQ Sauce
2 TBSP Honey
2-3 TBSP Maple Syrup
1/2 Stick of Butter
1/4 Cup of Beef Broth (optional)

Instructions:

Set your smoker to 275 degrees. Trim your G5 Short Rib Slab to your liking (We like to trim down the fat a bit). Pat dry and rub mustard all over the slab for a binder. Season with a little G5 SPG and then seasoning generously (we mean ALOT) with another seasoning of your choice, we like it sweet so we use Meat Church Honey Hog or Texas Sugar. When your smoker is up to temp, load up your Short Rib Slab and cook until internal temp reaches 180-190 degrees. When checking your temps, if some of the slab looks like it needs some moisture, brush on some G5 Wagyu Tallow. When you reach your desired internal temperature, pull the slab off of the smoker and let it rest (wrap it or cover it in a dish).

Once the slab has cooled down a bit, cut the slab into cubes (about 1.5-2 inch cubes). Place the Short Rib cubes in a foil pan and coat with a little more of your desired seasoning. Mix together your BBQ sauce, honey, maple syrup and butter and simmer until thickened. The measurements above are approximate, you can adjust to your desired sweetness. The beef broth is optional at this point, if you want a little extra moisture add it to the short rib cubes. Pour the BBQ sauce mixture over the cubes and coat them evenly. Cover the foil pan and place it back on your smoker set to 225 degrees. Cook for approx 2 hours, checking on them and stirring them periodically. After about 2 hours, uncover them and finish letting them glaze up for another 1/2 - 1 hour, being careful not to burn them. Once the glaze is set, you may need to pull some of the liquid gold out of the pan. Serve them up as an appetizer, snack or even as a meal on their own.

These are a crowd pleaser!!

Recipe Short Rib

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Short Rib, Boneless Slab | Wagyu G FIVE Cattle & Meats

Short Rib, Boneless Slab (2 pack) | Wagyu

Short Rib, Boneless Slab (2 pack) | Wagyu

$71.50

Variant 5 lbs (2 pack)

4.5 lbs (2 pack) 5 lbs (2 pack) 6 lbs (2 pack) 7 lbs (2 pack) 8 lbs (2 pack)

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Description Description

Texas Wagyu Short Ribs

The undisputed pinnacle of rich, slow-cooked decadence. Revered equally by competition pitmasters and Michelin-starred chefs, beef short ribs possess the deepest concentration of savory umami and lush collagen on the entire steer.

By crossing champion Japanese Wagyu with heritage Black Angus, the G Five Texas Wagyu Short Rib elevates this legendary cut to extraordinary heights. As it bathes in wood smoke or gently simmers in a Dutch oven, the dense network of low-melting Wagyu fat and natural connective tissue liquefies, continuously basting the meat from the inside out. The result is unctuous, fork-tender beef with a rich, glossy finish that redefines comfort food and barbecue alike.

The G Five 50/50 Heritage Advantage

50% Texas Angus Backbone: Provides the robust, mineral-rich beef profile and muscular depth required to stand tall against heavy hardwood smoke (post oak and pecan), coarse black pepper, and rich red wine reductions.
50% Japanese Wagyu Lineage: Significantly lowers the melting point of the fat, ensuring the meat self-bastes throughout long cooks and finishes with a velvety, melt-in-your-mouth tenderness rather than drying out.

Specifications

Cut Options: Boneless Slabs
Genetics: 50% Wagyu / 50% Angus (Pasture-Raised in Texas)
Grading Options: Texas Wagyu (BMS 6–8) | Texas Wagyu Platinum (BMS 9–12)
Packaging: Individually vacuum-sealed, flash-frozen
Shipping: Delivered rock-solid in an insulated cooler with dry ice

Pitmaster & Chef’s Cooking Guide

For the Boneless Slabs (Smoker):

Prep & Season: Thaw completely in the refrigerator over 24 to 48 hours. Pat completely dry. Season generously on all sides with G5 SPG Seasoning (or coarse salt and 16-mesh butcher-grind black pepper).
Smoke Low & Slow: Smoke at 250°F over Texas post oak or pecan. Cook undisturbed until the bark sets into a dark, mahogany crust (approx. 5 to 6 hours, internal temp around 175°F).
Wrap & Tenderize: Wrap tightly in pink butcher paper with a spoonful of G5 Wagyu Beef Tallow and return to the smoker until an internal thermometer slides in like warm butter with zero resistance (approx. 203°F–205°F). Rest in a cooler for at least 1 hour before slicing.

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