Uploaded May 2026 | Updated September 2026, 2 weeks ago
miso dino ribs
umami • caramelized • lux bbq
made by @chefemaristevens
a lacquered miso finish over smoked wagyu plate ribs. bold hickory smoke, deep bark, and glossy umami sweetness. couldn’t have done it without @pitbossgrills navigator 1600😮💨
⸻
ingredients
ribs
• 1 rack american wagyu beef plate short ribs
• baja gold sea salt • kampot black pepper • flaky sea salt
wrap (braise)
• ½ cup beef stock
• 1–2 tbsp chef’s gold
miso lacquer
• ¼ cup white miso
• 2 tbsp mirin
• 1 tbsp sake
• 2 tbsp honey
garnish
• sesame seeds
⸻
instructions
• season ribs generously with baja gold + kampot pepper
• let sit 20–30 min (or overnight uncovered for deeper bark)
• preheat smoker to 275°F (hickory pellets)
• place ribs bone-side up (membrane down on grates)
builds a strong bark on the meat side while fat renders downward into the meat
• smoke until 165–175°F internal (≈ 3.5–4.5 hours)
bark should be dark, set, and slightly crusty
• transfer ribs to foil pan
• keep ribs bone-side up
• add beef stock + chef’s gold around the ribs (not over the bark)
preserves the bark you built
• cover tightly with foil
• return to smoker
• cook until probe tender (200–205°F, ~1.5–2.5 hours)
probe should slide in like warm butter everywhere
• once tender, rest wrapped 30–45 minutes minimum
essential for wagyu—locks juices back in
⸻
miso glaze
• combine miso, mirin, sake, honey
• simmer on low heat until smooth, glossy, slightly thickened
consistency: coats the back of a spoon (nappe)
⸻
finish (money step)
• remove ribs from wrap
• gently pat surface dry (don’t damage bark)
• brush a thin layer of miso glaze
• return to smoker or broiler for 5–8 min
• repeat 2–3 light layers
thin layers build a lacquered crust without burning
#dinoribs #bbq #luxbbq #foodporn #wagyu #outdoorcooking #ribs
Learn more at: pitboss-grills.com
For more Bigger, Hotter, Heavier content follow us at:
Instagram: instagram.com/pitbossgrills
Facebook: facebook.com/PitBossGrills
Twitter: twitter.com/PitBossGrills
miso dino ribs
umami • caramelized • lux bbq
made by @chefemaristevens
a lacquered miso finish over smoked wagyu plate ribs. bold hickory smoke, deep bark, and glossy umami sweetness. couldn’t have done it without @pitbossgrills navigator 1600😮💨
⸻
ingredients
ribs
• 1 rack american wagyu beef plate short ribs
• baja gold sea salt • kampot black pepper • flaky sea salt
wrap (braise)
• ½ cup beef stock
• 1–2 tbsp chef’s gold
miso lacquer
• ¼ cup white miso
• 2 tbsp mirin
• 1 tbsp sake
• 2 tbsp honey
garnish
• sesame seeds
⸻
instructions
• season ribs generously with baja gold + kampot pepper
• let sit 20–30 min (or overnight uncovered for deeper bark)
• preheat smoker to 275°F (hickory pellets)
• place ribs bone-side up (membrane down on grates)
builds a strong bark on the meat side while fat renders downward into the meat
• smoke until 165–175°F internal (≈ 3.5–4.5 hours)
bark should be dark, set, and slightly crusty
• transfer ribs to foil pan
• keep ribs bone-side up
• add beef stock + chef’s gold around the ribs (not over the bark)
preserves the bark you built
• cover tightly with foil
• return to smoker
• cook until probe tender (200–205°F, ~1.5–2.5 hours)
probe should slide in like warm butter everywhere
• once tender, rest wrapped 30–45 minutes minimum
essential for wagyu—locks juices back in
⸻
miso glaze
• combine miso, mirin, sake, honey
• simmer on low heat until smooth, glossy, slightly thickened
consistency: coats the back of a spoon (nappe)
⸻
finish (money step)
• remove ribs from wrap
• gently pat surface dry (don’t damage bark)
• brush a thin layer of miso glaze
• return to smoker or broiler for 5–8 min
• repeat 2–3 light layers
thin layers build a lacquered crust without burning
#dinoribs #bbq #luxbbq #foodporn #wagyu #outdoorcooking #ribs
Learn more at: pitboss-grills.com
For more Bigger, Hotter, Heavier content follow us at:
Instagram: instagram.com/pitbossgrills
Facebook: facebook.com/PitBossGrills
Twitter: twitter.com/PitBossGrills
