10/08/2025
We were planning on firing up the smoker for sunday lunch, we were given some Lone Pine Wagyu ribs to cook for a mate.
So these big Wagyu ribs, well wrapped, got a dose of Kosher salt and 16 mesh black pepper.
3 hours of ironbark smoke, just under 2 hours wrapped with red wine and butter.
1 hour rest.
Full of flavour, came off the bone nicely.
Would recommend. 😎👊🍻🥃🔥