What are beef finger ribs
Boneless ribs called “beef fingers” are taken from the cow’s rib primal, which is also where prime rib is derived. They’re a little hard to come by, but when you do, they’re a real treat in your neighborhood grocery store.
Tomahawk ribeye steaks are made by butchers by removing the intercostal meat, or the rib meat strips, from the long tomahawk bones. These boneless strips are called beef fingers.
If the cartilage is still attached, you should remove it before cooking the individual ribs because it is chewy and does not decompose during cooking.
Their big, beefy flavor can be improved most easily by marinating them for a few hours. There is no need to use barbecue sauce because a little sugar can be added to the marinade. The sugar will cook right in, giving similar results.
These ribs can be quickly and hotly cooked on an outdoor grill, similar to a ribeye steak. However, I prefer slow cooking ribs over indirect heat at a low temperature for really tender ribs. This allows the muscle fibers and marbling to break down.
This recipe also calls for beef ribs and a straightforward BBQ teriyaki marinade.
- One 6-ounce can of pineapple juice is sufficient for this recipe.
- Soy Sauce: This provides both salty and umami flavor notes.
- White Vinegar: Break the sweetness with acidic white vinegar. This also helps tenderize the beef.
- Brown Sugar: Choose dark brown sugar for more richness.
- Garlic: Use roughly chopped fresh garlic. No need to fully mince it.
- Water, Kosher Salt, Black Pepper and Chili Flakes
Substitutions: I use gochugaru Korean chile flakes for this recipe. Cayenne pepper, red pepper flakes, and hot sauce are additional options.
For serving sizes and a complete list of ingredients, see the full recipe card below.
How to cook beef finger ribs
- The beef finger ribs must first be prepared by removing them from their packaging and patting them dry with a paper towel. The hard layer of cartilage on one side should then be carefully removed using a sharp filet knife. The ribs can either be left whole or cut in half.
- Place the trimmed ribs in a sizable zip-top bag in step two. Pour in the marinade ingredients. Remove the air from the bag. Seal and massage the liquid into the meat. Refrigerate for 4-8 hours.
- STEP THREE: Set an indirect heat zone on your grill or smoker and preheat it to 250–275°F. The ribs should be taken out of the bag and placed on the grill over indirect heat. Cook the beef until its internal temperature reaches 200–205F degrees. This will take around 3 hours. For a smoky flavor, add wood chips or chunks at the beginning of the cooking process.
ADVICE: Insert a digital meat thermometer through the short end of the rib and toward the center to determine the internal temperature of the ribs.
How to serve BBQ beef finger ribs
Remove the grilled BBQ ribs when they are tender. Garnish with sesame seeds and sliced green onions. Serve with a bowl of sticky white rice.
Plan on two ribs per person or, if you cut the ribs in half, three to four.
You can serve these with your favorite BBQ sauce in addition to the flavorful marinade in this recipe.
For up to five days, barbecued beef rib fingers can be kept in the refrigerator in an airtight container. They can also be frozen for up to six months.
GCG Pro Pitmaster Tips
- Remove the cartilage from the ribs
- Marinate for 4-8 hours
- Cook to an internal temperature of 200-205F degrees
Start at your local grocery store or butcher. Ask your butcher if they can special order cut 124A if they are not on the shelf. You can even ask them to remove the costal cartilage for you if you’re placing a special order.
Follow the first two steps of this recipe to make oven-baked ribs. Put the ribs on a rack and set them on a lined, rimmed baking sheet or cookie sheet. Bake in a 250F-degree oven, until the ribs are tender.
They are not cow fingers. The actual finger meat comes from a cow’s rib cage, in between the rib bones. Because they are long and narrow, like a finger, the boneless beef strips are known as fingers.
More BBQ beef ribs recipes
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BBQ Teriyaki Beef Rib Fingers
- ▢ 2 lbs beef finger ribs
- ▢ 1/2 cup brown sugar
- ▢ 1/2 cup soy sauce
- ▢ 1/2 cup white vinegar
- ▢ 1/2 cup water
- ▢ 6 oz can pineapple juice
- ▢ 3 cloves garlic chopped
- ▢ 1 tsp kosher salt
- ▢ 1 tsp coarse black pepper
- ▢ 1/2 tsp Korean chile flakes
- Trim: Cut each rib finger’s cartilage with a sharp knife. Cut each rib in half.
- Marinate: Place the trimmed ribs in a large zip-top bag. Pour in the remaining ingredients. Seal the bag, removing as much air as possible. Massage the marinade into the meat. Refrigerate for 4-8 hours.
- Grill: Set your grill or smoker to a temperature between 250 and 275 °F. Remove the ribs from the marinade. Place ribs on the grill over indirect heat. Cook for approximately 3 hours, or until the internal temperature reaches 203F degrees.
This estimate was created using an online nutrition calculator
This is the tastiest BONELESS BBQ RIB – Beef Rib Fingers
FAQ
Is beef rib finger meat good?
Although finger meat has a somewhat tough texture, it has a nice rib flavor. These rib-strips will be incredibly satisfying if you tenderize them, marinate them, and use the right cooking technique.
Are beef finger ribs the same as short ribs?
Usually, the portion of the ribs with the least amount of meat on top of the bones is cut away from the bones to reveal this fatty, juicy meat. So, consider a dish that is halfway between short plate ribs and ribeye. The beef strips used to make finger meat come from the space between each individual rib in the rib primal.
What are beef short rib fingers?
Also Known As: Finger Meat. beef cut into thin strips from between each rib in the rib primal. Butcher’s Note. includes the intercostal muscles that are taken out from between the back ribs.
What temperature should rib fingers be?
3. Cook for two hours at 300 degrees, or until the internal temperature reaches 200 degrees. Enjoy!.