If you’re a brisket lover, these smoked Wagyu beef short ribs might have you questioning your loyalty. We’re talking massive beefy flavor , a bark that gets dark and crusty without wrapping, and tenderness so rich it basically eats like BBQ butter. The method is simple: season heavy, smoke at 275°F with hickory (or oak), spritz once the bark sets, then rest/hold low and slow with beef tallow to lock in that Wagyu goodness. Why This Recipe Is Worth a Try: No wrap = better bark