Rib fingers are the BBQ trend of 2020

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Rib fingers are the BBQ trend of 2020

What if you could make the best part of spareribs in a third of the time? We are talking about just the meat between the bones. That meat is rib fingers.

Rib fingers seem to be the newest trend in BBQ. Surely I had to make my own version of it.

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Ingredients

  • 1 kilo of rib fingers
  • Apple cider vinegar

For the dry rub

  • 2 tbsp of paprika powder
  • 2 tbsp of onion powder
  • 1 tbsp of garlic powder
  • 1 tbsp of fresh ground black pepper
  • 1 tbsp of sea salt
  • 2 tbsp of raw cane sugar

How to

  1. Mix the ingredients for the dry rub. Take the rib fingers out of the package and sprinkle them with the dry rub.
  2. Start up your smoker with a temperature of 120°C (248F) and some smoke wood. Think of apple or cherry wood. Every wood of a fruit-bearing tree is good. Let them smoke for half an hour so they get some great smoke flavor.
  3. Raise the temperature in the smoker to 170°C (338F) and smoke them for another hour. Halfway through spritz them with some apple cider vinegar.
  4. Let them rest for 10 minutes before you dive in.

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BBQ gear used

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