Title
Standing Stone American Wagyu Beef Rib
The price shown is an estimated deposit based on average weight. We will weigh your specific cut and adjust the final charge (up or down) at fulfillment.
Standing Stone American Wagyu Beef Back Ribs (Avg Weight 3.0 - 4.0 lbs / Whole Rack)
The "Ribeye on a Stick" — Sweet Meat, BBQ Ready. Often overshadowed by their larger cousins (the Short Ribs), Beef Back Ribs are the hidden gem of the barbecue world. Sourced from our partners at North Georgia Meat Company (NGM), these are the ribs harvested from the Rib primal when creating our Boneless Ribeye Roasts. Because of this location, the meat found between these bones is technically Ribeye meat. In our American Wagyu cattle, this "intercostal" meat is incredibly rich, sweet, and nutty, packed with soft fat that renders down beautifully. While they don't feature the massive meat "cap" of a short rib, the meat they do possess is arguably the most flavorful on the entire animal.
Why It’s a Staple: It is a BBQ pitmaster's favorite for a manageable cook. They cook much faster than brisket or plate ribs, making them perfect for a weekend smoke session that doesn't require an overnight shift. They offer a primal "finger food" experience with a high-end steak flavor profile, ideal for game days or backyard cookouts where you want quality over quantity.
The Specs:
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Brand: Standing Stone (in partnership with NGM)
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Cut: Beef Back Ribs (Rib Primal / Intercostal)
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Source: North Georgia Meat Company
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Diet: American Wagyu (Angus/Wagyu Cross)
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Portion Size: Avg 3.0 - 4.0 lbs (Whole Rack)
💡 The Chef’s Method: Peel, Smoke, and Glaze.
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The Prep: Like pork ribs, there is a tough membrane (silverskin) on the back of the bone side. Use a paper towel to grip it and peel it off before cooking; this allows the smoke to penetrate and ensures a clean bite.
-
The Rub: Use a savory, beef-forward rub (lots of coarse black pepper, salt, and garlic). Avoid high-sugar rubs initially as they can burn.
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The Cook: Smoke low at 250°F. Unlike tough brisket, these are relatively tender to start with. They typically take 3 to 4 hours.
-
The Wrap: You can wrap them in butcher paper halfway through to preserve moisture, or leave them unwrapped for a crunchier "bark."
-
Target Temp: Probe Tender (approx 200°F - 205°F). You want the meat to pull back from the bone tips about half an inch. The meat should be tender enough to pull cleanly off the bone with a bite.
Standing Stone American Wagyu Beef Back Ribs (Avg Weight 3.0 - 4.0 lbs / Whole Rack)
The "Ribeye on a Stick" — Sweet Meat, BBQ Ready. Often overshadowed by their larger cousins (the Short Ribs), Beef Back Ribs are the hidden gem of the barbecue world. Sourced from our partners at North Georgia Meat Company (NGM), these are the ribs harvested from the Rib primal when creating our Boneless Ribeye Roasts. Because of this location, the meat found between these bones is technically Ribeye meat. In our American Wagyu cattle, this "intercostal" meat is incredibly rich, sweet, and nutty, packed with soft fat that renders down beautifully. While they don't feature the massive meat "cap" of a short rib, the meat they do possess is arguably the most flavorful on the entire animal.
Why It’s a Staple: It is a BBQ pitmaster's favorite for a manageable cook. They cook much faster than brisket or plate ribs, making them perfect for a weekend smoke session that doesn't require an overnight shift. They offer a primal "finger food" experience with a high-end steak flavor profile, ideal for game days or backyard cookouts where you want quality over quantity.
The Specs:
-
Brand: Standing Stone (in partnership with NGM)
-
Cut: Beef Back Ribs (Rib Primal / Intercostal)
-
Source: North Georgia Meat Company
-
Diet: American Wagyu (Angus/Wagyu Cross)
-
Portion Size: Avg 3.0 - 4.0 lbs (Whole Rack)
💡 The Chef’s Method: Peel, Smoke, and Glaze.
-
The Prep: Like pork ribs, there is a tough membrane (silverskin) on the back of the bone side. Use a paper towel to grip it and peel it off before cooking; this allows the smoke to penetrate and ensures a clean bite.
-
The Rub: Use a savory, beef-forward rub (lots of coarse black pepper, salt, and garlic). Avoid high-sugar rubs initially as they can burn.
-
The Cook: Smoke low at 250°F. Unlike tough brisket, these are relatively tender to start with. They typically take 3 to 4 hours.
-
The Wrap: You can wrap them in butcher paper halfway through to preserve moisture, or leave them unwrapped for a crunchier "bark."
-
Target Temp: Probe Tender (approx 200°F - 205°F). You want the meat to pull back from the bone tips about half an inch. The meat should be tender enough to pull cleanly off the bone with a bite.