Average weight: 4 lbs. Wagyu Plate Ribs are cut from the lower section of the short ribs and are known as Dino Ribs. They’re a barbecue favorite for a reason. They have a rich beefy flavor that only gets better when smoked For best results, run them low and slow on the smoker at around 225-250°F. Give them plenty of time to render so the fat melts into the meat and you build a dark bark on the outside. Once they’re probe-tender, let them rest before slicing between the bones for serving. BC20: 20–29% intramuscular fat. Noticeable Wagyu marbling with balanced beef flavor and richness that doesn't eat too heavy. BC30: 30–39% intramuscular fat. More marbling, more tenderness, and a richer eating experience. A strong middle ground for customers who want a clear step up. BC40: 40%+ intramuscular fat. Our highest-marbling tier. Richer, softer, and more tender, delivering the fullest Wagyu experience we offer. Learn more about our marbling grade here.
