Smokey beef rib fingers recipe

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Smokey beef rib fingers recipe

Meat is getting expensive, and in the search for cheaper cuts, I found beef rib fingers. These are the pieces of meat that sits in between the ribs that the butcher cuts away. They use this stuff to make burgers and sausages.

It’s usually the cheapest cut of beef you could find at the butcher, but it is pure gold for me. Especially if it’s wagyu beef. Let me show you what I made with these rib fingers.


For the dry rub

  • 1 part fleur de sell
  • 1/2 part ground black pepper
  • 1/4 part garlic powder
  • 1/2 part onion powder

How to

  1. Make the dry rub and sprinkle a thin layer on all sides of the rib fingers.
  2. Fire up your grill with an indirect temperature of 120ºC (248F) and some smoke wood. I used beech, but every kind of fruitwood is excellent.
  3. Place the rib fingers on the grates with some space between them so the smoke can reach all the sides of the meat.
  4. Now close the lid and smoke the rib fingers for an hour.
  5. Take the rib fingers out and place them on a large sheet of butchers paper. Sprinkle the smoked meat with vinegar, Worcestershire and sugar. Then you wrap them tightly.
  6. Put the package back in the grill and cook the fingers to a core temperature of about 96ºC (205F), or the beef fingers are tender and juicy.

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BBQ gear used

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