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Jorge Hernandez

Smoked in Texas: Wagyu Shortrib at Qui

Jan 4, 2016 By Daniel Vaughn

There’s little room for variety in the smoked beef ribs you find at Texas barbecue joints—salt, black pepper, and smoke are doled out in big doses on impressively large hunks of beef and bone. They make for an imposing sight, and are a far cry from what anyone would consider refined.