JAPANESE BBQ WAGYU SHORT RIBS

Atlanta chef Kevin Rathbun has kept this sharable starter on the menu at Kevin Rathbun Steak for six years because he loves it, and so does everyone else. At the restaurant, it’s braised in stock after it’s smoked. But for this simplified recipe, the boneless ribs get wrapped in foil and put back on the grill to tenderize.

3 pounds Wagyu or other boneless short rib (chuck

flap)

1 cup togarashi Japanese pepper blend

1/4 cup kosher salt

Heat the Big Green Egg to 200 degrees

Mix the rub of togarashi and salt, coat the short ribs and press into the meat. Smoke the short ribs for 2 hours at 200 degrees.

Wrap the short ribs in heavy duty foil packets and braise for 1 hour (or until tender) at 200 degrees on the Big Green Egg.