We all know rib fingers that are cut from spareribs. It’s the easiest way to eat spareribs. But what about beef rib fingers. I found some wagyu rib fingers at the butcher that he had left after he cut out the brisket.
Beef rib fingers are not the prettiest cut of beef, but that is not the point. We are going to make the most deliciously tender beef that’s not pulled beef that you have ever had.
- 500 grams of beef rib fingers
- 50 grams of butter
- 1 tbsp of raw cane sugar
For the rub
- 1 part fleur de sell
- 1/4 part of ground black pepper
- 1 part of onion powder
- 1/8 part of garlic powder
- Fire up your smoker with a temperature of 120°C (248F) and a couple of chunks of smoke wood.
- Mix up the rub and sprinkle it lightly over the beef rib fingers.
- Put the rib fingers in the smoker with some space between them so they can all can pick on some smoke. Close the lid for at least one hour.
- Wrap the rib fingers in aluminum foil with the butter and the sugar. Put the package back in the smoker for 3 to 4 hours or a core temperature of 95°C (203F). Take them out and dig in.
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BBQ gear used
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