1. Heat smoker to 250°F to 275°F
2. Apply rub and smoke fat-side up until internal temp hits 165°F (about 5 hours)
3. Wrap in foil with a few cups of apple juice
4. Continue cooking until 200°F and it probes like soft butter
5. Rest in a cooler for at least 1 hour, then pull

Looking for more guidance? Check out: Pork Collar vs. Pork Shoulder: What’s the Difference

American Wagyu Tri-Tip: The Perfect Gift for Meat Smokers

When it comes to gifts for meat smokers, the American Wagyu Tri-Tip stands out as a top choice. Known for its marbling and flavor, this cut is perfect for slow smoking, offering a satisfying cook and a rich, smoky flavor profile that meat smokers love to showcase.

Barbecue champion Steph Franklin, who owns Simply Marvelous BBQ in Southern California, swears by tri-tip as a crowd favorite:

“Tri-tip is the No. 1 protein requested from my catering company. I cook it the best of anyone.” - Steph Franklin, Simply Marvelous BBQ

To shake up your routine, try pairing the tri-tip with SRF BBQ Brisket Rub, a blend of cayenne, cumin, and paprika that Franklin developed. This combination adds a complex flavor and a touch of heat that complements the tri-tip beautifully.

Franklin’s preferred method for cooking tri-tip? High heat, between 300°F and 350°F, allowing the smoker to work its magic in under an hour. He pulls the tri-tip out when it hits an internal temperature of 135°F, yielding a perfectly cooked roast.

Looking for an unforgettable gift for a serious meat smoker? Pair this incredible tri-tip with Santa Maria Style Seasoning for an extra flavor boost, or leave it up to the smoker’s creativity with their favorite rub.

Smoking Tips to Include with Your Tri-Tip Gift

If you’re gifting a Wagyu Tri-Tip, here’s a simple smoking method to ensure perfect results:

1. Preheat your smoker to 250°F
2. Generously season the tri-tip with salt, pepper, or your preferred rub.
3. Place the tri-tip on the smoker grates and smoke until the internal temperature reaches 120°F (around 1 hour).
4. Sear the tri-tip in a hot skillet with neutral oil until the internal temperature reaches 130°F and the roast has a nice brown crust.
5. Let the tri-tip rest for 10 minutes before slicing.

Pro Tip: When slicing, be sure to cut against the grain. Tri-tip has a changing grain direction, so slicing at the correct angle ensures maximum tenderness.

For detailed smoking instructions and other helpful tips, you can check out our full Tri-Tip Guide here.

American Wagyu Plate Short Ribs: A Gift for Meat Smokers Who Love Rich, Tender Cuts

Short ribs are a crowd-pleaser for any meat smoker who enjoys tender, flavorful cuts. Known for their rich marbling and depth of flavor, American Wagyu Short Ribs are a must-have for serious smokers who want to impress guests and create mouthwatering meals. These ribs are perfect for slow-smoking, where the fat breaks down, turning each bite into a melt-in-your-mouth experience. For extra flavor, season with Jacobsen Black Pepper Garlic Salt, which adds a savory depth and kick to the ribs.

Whether you choose to smoke them low and slow or finish them with a sear for crispy, caramelized edges, these short ribs will stand out in any BBQ spread.

Cooking Tips to Include with Your Short Ribs Gift

1. Smoking short ribs is a rewarding experience that results in a tender, flavorful cut that will have everyone coming back for more. Here’s how to achieve perfect short ribs every time:
   Preheat smoker to 225°F.
2. Trim excess fat from the ribs, but leave a thin layer for flavor.
3. Season generously with your favorite rub, or go simple with salt and pepper. For an added kick, use Jacobsen Black Pepper Garlic Salt.
4. Smoke the ribs for about 4 to 5 hours, or until they reach an internal temperature of 190°F to 200°F.
5. Wrap the ribs in foil and let them rest for 30 minutes after removing them from the smoker.
6. Slice between the bones for tender, juicy ribs.

Pro tip: You can finish the ribs with a quick sear on the grill to caramelize the exterior for added texture and flavor.

For a step-by-step recipe, check out our How to Smoke Short Ribs.

American Kurobuta Baby Back Ribs: A Rib Lover’s Dream Gift

Looking for gifts for meat smokers who love ribs? Shower them with something truly special — American Kurobuta Baby Back Ribs. These ribs come from 100% purebred Berkshire pork and are known for their deep pink color, rich marbling, and juicy tenderness. They’re smaller and more delicate than spare ribs, making them perfect for the smoker who appreciates a refined, flavorful rack.

Each rib is infused with the natural marbling Kurobuta pork is famous for, delivering unbeatable flavor with every bite. Pair with our Perfect Pork Rub to create a standout gift that’s ready for the smoker.

Cooking Tips to Include with Your Baby Back Ribs Gift

These baby back ribs are ideal for the 3-2-1 rib method — a foolproof technique that delivers tender, fall-off-the-bone results:

1. Preheat smoker to 225°F.
2. Apply rub generously and place ribs in the smoker, bone-side down.
3. Smoke for 3 hours uncovered.
4. Wrap ribs in foil with a splash of apple juice or your favorite liquid, then return to the smoker for 2 hours.
5. Unwrap and cook for 1 final hour to set the bark and glaze if desired.
6. Rest for 15–20 minutes before slicing and serving.

Pro Tip from a World Champion

This is the most viewed rib recipe on our site — and for good reason. Learn how to make pork ribs just like 5X World BBQ Champion Tuffy Stone.

“These ribs are going to take you a day. But if you’re up to put in the sweat, you’ll be rewarded with better tasting ribs than you ever thought would be possible.” - Tuffy Stone

Get the step-by-step recipe here: Tuffy Stone’s Legendary Ribs

American Wagyu Picanha: A Bold Gift for the Smoke Master

If you're shopping for gifts for meat smokers who love bold flavors and crave something a little different, American Wagyu Picanha is a stunning choice. Also known as the coulotte or sirloin cap, this cut features a rich fat cap and abundant marbling that makes it ideal for the smoker. It bastes itself as it cooks, staying moist and delivering savory depth in every bite.

This impressive roast is often the centerpiece of Brazilian-style barbecue, but it's just as unforgettable when smoked low and slow and served with a side of chimichurri. Want to make your gift extra special? Include our Just a Taste Chimichurri Seasoning; it's a bright, herbaceous blend that balances the richness of the picanha perfectly. Shop Chimichurri Seasoning.

“This is our favorite steak, and it’s delicious no matter how you prepare it! Score the fat cap, salt all sides, and grill it, smoke it, or roast it to medium rare, and you’ll have everyone crowning you Top Chef. This was a great size for 4 adults, and far less expensive than eating out. Looking forward to our next one!”-  Laura M., Verified Buyer

Cooking Tips to Include with Your Picanha Gift

This cut is large, versatile, and made for the smoker. You can roast it whole or cut it into steaks depending on the occasion. Either way, make sure it’s completely thawed and prepped for success.

Here’s a go-to method for smoking picanha to perfection:

1. Thaw completely in the fridge before cooking
2. Leave the fat cap intact for built-in flavor and moisture
3. Preheat smoker to 275°F
4. Season generously with salt, pepper, or your favorite beef rub
5. Smoke fat-side up until the internal temperature reaches 125°F to 130°F
6. Rest at least 15 minutes before slicing

Pro tip: To slice correctly, place the fat side down and locate the direction of the grain. Cut with the grain before cooking if you're portioning into steaks. Once cooked, slice against the grain for optimal tenderness.

Need help identifying the grain and slicing picanha like a pro? Watch: How to Slice Picanha Correctly.

American Wagyu Prime Rib: The Ultimate Showstopper

When it comes to gifts for meat smokers, few cuts deliver the same level of “wow” as our American Wagyu Prime Rib. With its deep marbling, bold beefy flavor, and luxurious tenderness, this centerpiece roast is made for moments that matter — from holiday dinners to milestone celebrations.

There are two exceptional options to choose from:

1. Bone-In Prime Rib: A classic choice with added flavor and dramatic presentation. The bone helps insulate the meat for a juicy, evenly cooked roast.
2. Boneless Prime Rib: Easier to prepare and carve, while still delivering that unmistakable Snake River Farms quality.

Want to make your gift even more impressive? Include our Rosemary Roast Seasoning - a savory blend of rosemary, thyme, garlic, and black pepper that complements every bite.

“Snake River Farms is beautifully marbled. It’s Wagyu; it’s just stunningly beautiful American beef.”
 — Chef Hugh Acheson, James Beard Award-Winning Chef and Writer

Cooking Tips for Wagyu Prime Rib

Boneless Prime Rib

1. Thaw completely: Remove your prime rib from the freezer 2-3 days before cooking to allow for even thawing in the fridge.
2. Season well: Season generously on all sides the night before cooking. Let the roast rest uncovered in the fridge overnight to dry out the exterior, which helps create a flavorful crust.
3. Bring to room temperature: Before roasting, remove the prime rib from the fridge and allow it to come to room temperature for 1-2 hours.
4. Roast to perfection: Cook in a preheated oven at 350°F until the desired internal temperature is reached. Let the roast rest for 20-30 minutes to reabsorb the juices before carving.

Bone-In Prime Rib

1. Thaw completely: As with the boneless version, plan ahead and thaw your bone-in prime rib in the fridge for 2-3 days.
2. Season and rest overnight: Season the roast generously on all sides the night before and leave it uncovered in the fridge to allow the exterior to dry, which results in a flavorful crust.
3. Bring to room temperature: Allow the roast to sit at room temperature for 1-2 hours before cooking.
4. Roast to perfection: Roast in a preheated oven at 350°F. Because of the bone, you may need a little more cooking time than with boneless. After roasting, rest the prime rib for 20-30 minutes to ensure the juices stay locked in.

Pro Tip: Smoking bone-in and boneless prime rib is essentially the same process, but there are a few small differences. The bones in a bone-in prime rib provide protection from direct heat, but they don’t change the flavor. To ensure optimal results, place the roast with the bones facing down toward the heat source. Remember to smoke the roast at a low temperature, around 225°F, for a slow, even cook that brings out the best flavors.

For more tips on smoking prime rib, check out our full guide: How to Smoke Prime Rib.

Need help smoking a prime rib like a pro? Watch: How to Smoke Prime Rib

Wrap Up the Perfect Gift for Meat Smokers

Whether you’re shopping for a seasoned pitmaster or a grilling enthusiast, our premium cuts and thoughtful gifts are sure to impress. From Kurobuta pork to American Wagyu, every gift is a guaranteed hit for meat smokers. Plus, with E-gift cards and express shipping, finding the perfect gift has never been easier.