Are you a fan of tender, juicy beef finger ribs?
Do you want to know how long it takes to smoke them to perfection?
Look no further!
In this article, we’ll explore different methods and techniques for smoking beef finger ribs, including recommended wood types and cooking temperatures.
Whether you’re a seasoned pitmaster or a beginner, we’ve got you covered.
So grab your apron and let’s get smoking!
How Long To Smoke Beef Finger Ribs?
The answer to this question depends on a few factors, such as the cooking temperature, the size of the ribs, and the desired level of tenderness.
Generally speaking, beef finger ribs take around 4-6 hours to smoke at a temperature of 225-275°F. However, some pitmasters prefer to use the 3-2-1 method, which involves smoking the ribs for 3 hours uncovered, wrapping them in foil with liquid for 2 hours, and then smoking them uncovered again for 1 hour.
It’s important to note that the internal temperature of the meat is a better indicator of doneness than the cooking time alone. The ideal temperature for beef finger ribs is around 195-205°F, at which point the meat should be tender and juicy.
What Are Beef Finger Ribs?
Beef finger ribs are a cut of meat that comes from between the bones of beef ribs. This fatty and juicy meat is typically removed from the section of the ribs where there is not much meat on top of the bones. It consists of finger-like strips of beef that come from between the individual ribs in the rib primal. While beef finger ribs offer nice rib flavor, they have a somewhat tough texture. However, with the right cooking method, they can be made quite satisfying.
Beef finger ribs are full of collagen, which makes them full of flavor but also very chewy. However, if you can break down the collagen, you have the most flavorful and tender rib meat you will ever eat! Collagen breaks down at 160 degrees Fahrenheit, so it is important to cook above this temperature. But don’t go too high, in order to prevent drying out the meat too much. If you are short on time, you can raise the temperature to 172°F and cook for 6 hours, with similar results (the meat may be a bit dryer and not as tender).
Choosing The Right Wood For Smoking Beef Finger Ribs
When it comes to smoking beef finger ribs, choosing the right wood can make a big difference in the flavor profile of the meat. While there are many types of wood that can be used for smoking, some are better suited for beef than others.
Mesquite and hickory are two popular choices for smoking beef ribs. Mesquite has a strong, bold flavor that pairs well with the rich, beefy flavor of the meat. Hickory, on the other hand, has a slightly sweeter flavor and can add a nice smoky aroma to the ribs.
Another wood that can work well for smoking beef finger ribs is cherry wood. This wood has a mild, fruity flavor that can complement the beef without overpowering it. Some pitmasters even prefer cherry wood over other options because it creates a beautiful mahogany color on the meat.
Ultimately, the choice of wood will come down to personal preference and availability. It’s important to use a high-quality wood that is free from chemicals or additives, as these can affect the flavor of the meat.
When using wood for smoking, it’s important to go easy on the amount used. Too much smoke can overpower the meat and make it bitter. As a general rule, no more than 2-4 ounces of wood should be used on a tight cooker, and double that if it leaks a lot.
Preparing Beef Finger Ribs For Smoking
Before smoking beef finger ribs, it’s important to prepare them properly to ensure optimal flavor and tenderness. Start by making a dry rub and sprinkling a thin layer on all sides of the rib fingers. You can use any type of fruitwood for smoking, but beech is a popular choice.
Next, fire up your grill with an indirect temperature of 120°C/248°F and add some smoke wood. Place the rib fingers on the grates with some space between them so the smoke can reach all sides of the meat. Close the lid and smoke the rib fingers for an hour.
After smoking, 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 wrap them tightly. Put the package back on the grill and cook the fingers to a core temperature of about 96°C/205°F or until they are tender and juicy.
Before smoking, remove excess fat from beef strips and use a sharp knife to remove the tough white membrane on one edge of the beef finger meat. Turn beef finger meat around by 180 degrees and remove the other side of the membrane. This will ensure that the meat is tender when cooked.
Once you have removed the membrane, season generously with a mixture of black pepper and kosher salt. You can also use SmellaQue’s Kitchen Pantry Rub if desired. Place beef finger meat strips onto grill/smoker or BBQ for 45 minutes or until rub is set. Rotate on cooking surface about halfway to avoid hot spots.
Finally, place strips of beef finger bones into a disposable pan and add in 2 cups of beef broth. Cover pan tightly with aluminum foil and return pan of beef finger meat back to the grill/smoker/BBQ to braise for at least 45 minutes or until probe will smoothly insert into meat without resistance. Rotate pan on grill/smoker/BBQ at halfway in the time.
By following these steps, you can prepare beef finger ribs for smoking that are tender, juicy, and full of flavor. Remember to monitor the internal temperature of the meat to ensure that it’s cooked to perfection.
Smoking Beef Finger Ribs On A Smoker
Smoking beef finger ribs on a smoker is a delicious way to enjoy this cut of meat. Here is a step-by-step guide to smoking beef finger ribs on a smoker:
1. Prepare the ribs by removing the membrane from the back. Use a sharp knife to insert the tip of the knife under the shiny, tough, white membrane on one edge of the beef finger meat and push the blade away from yourself to release the membrane. Turn the beef finger meat around by 180 degrees and remove the other side of the membrane. Removing the membrane ensures tender bites.
2. Remove excess fat from beef strips and place them into a pan. Generously season with 40% black pepper and 60% kosher salt. You can also use SmellaQue’s Kitchen Pantry Rub for added flavor.
3. Place beef finger meat strips onto the grill, smoker, or BBQ for 45 minutes or until the rub is set. Rotate on cooking surface about halfway, especially if your grill/smoker/BBQ has hot spots.
4. Place strips of beef finger bones into a disposable pan and add in 2 cups of beef broth. Cover the pan tightly with aluminum foil.
5. Return pan of beef finger meat back to the grill/smoker/BBQ to braise for at least 45 minutes or until a probe will smoothly insert into meat without resistance. Ideally, rotate the pan on grill/smoker/BBQ at an out halfway in the time.
6. Set your smoker to 225°F and place the meat in the center of the grates. Allow it to smoke for 2 1/2 hours or until there is visible pull-back from the bone and a mahogany color.
7. After 2-3 hours, wrap the ribs in butcher paper for another hour. Check both the internal temperature and probe tenderness. Typically at 195 – 205°F, the meat collagens will be broken down and the fat will be rendered.
8. Allow the beef ribs to rest inside the butcher paper for another 30 minutes before serving.
By following these steps, you can smoke delicious and tender beef finger ribs on your smoker. Remember to check for internal temperature and probe tenderness to ensure perfect results every time.
How Long To Smoke Beef Finger Ribs For Optimal Tenderness
For optimal tenderness, it’s recommended to smoke beef finger ribs for 4-6 hours at a temperature of 225-275°F. During the smoking process, it’s important to monitor the internal temperature of the meat using a meat thermometer. Once the temperature reaches around 195-205°F, the meat should be tender and juicy.
Some pitmasters prefer to use the 3-2-1 method, which involves smoking the ribs for 3 hours uncovered, wrapping them in foil with liquid for 2 hours, and then smoking them uncovered again for 1 hour. This method can result in even more tender and flavorful meat, but it also requires more time and attention.
It’s worth noting that the size of the ribs can also affect the cooking time and tenderness. Larger ribs may require more time in the smoker to reach optimal tenderness, while smaller ribs may cook faster. As with any cooking method, it’s important to adjust the cooking time and temperature based on the specific cut of meat being used.
Tips For Achieving The Perfect Smoke Ring And Bark On Beef Finger Ribs
Achieving the perfect smoke ring and bark on beef finger ribs is an art that requires some knowledge and skill. Here are some tips to help you get that delicious smoky flavor and beautiful pink ring:
1. Remove the fat cap: Fat does not contain myoglobin, which is responsible for the smoke ring. Removing the fat cap will expose more meat to the smoke, allowing for better penetration of nitric oxide and carbon monoxide.
2. Keep your meat moist: Spritzing or mopping the meat with a liquid such as apple cider vinegar and water will help keep the surface of the meat cool and aid in the condensation of nitric oxide. It will also delay the formation of a bark until later on in the cook, which can hinder the smoke ring formation. A moist, sticky surface will also hold more nitric oxide.
3. Keep it low and slow: Cooking at high temperatures will cause the myoglobin to break down before nitric oxide and carbon monoxide have a chance to penetrate the surface of the meat and create the smoke ring.
4. Use the right type of smoker: Not all types of smokers are created equal when it comes to achieving a smoke ring. Electric smokers, for example, produce less nitric oxide and are not ideal for creating a smoke ring.
5. Choose the right wood: Water-soaked wood produces more nitrogen dioxide in the smoke than dry wood. Fruit woods such as cherry or applewood are ideal for beef finger ribs because they produce a mild smoke flavor and a rich red color.
6. Avoid acidic components: Vinegar or lemon juice can prevent the smoke ring from developing, so it’s best to avoid using them.
7. Coat with salt tenderizer: If you want to cheat a little, coating your meat with a salt tenderizer like Morton’s Tender Quick will load up the surface of the meat with nitrogen dioxide and give you a great smoke ring.
8. Build up bark after 140°F: Once your meat reaches 140°F, it stops taking in smoke. Wrapping your meat at this point will not affect your smoke ring but will affect your bark. Smoke will continue to build up on the outside of the meat as long as it is exposed, creating a thicker, crispier bark.
By following these tips, you’ll be well on your way to achieving that perfect smoke ring and bark on your beef finger ribs. Remember, practice makes perfect, so don’t be afraid to experiment and try new things until you find what works best for you.