Are you looking for a new and exciting way to cook beef ribs on the grill?
Look no further than beef finger ribs! These succulent and flavorful cuts of meat are perfect for grilling, but can be a bit tricky to cook just right.
In this article, we’ll explore several different methods for cooking beef finger ribs on the grill, including tips for seasoning, marinating, and smoking. Whether you’re a seasoned grill master or a beginner, you’re sure to find a method that works for you.
So fire up the grill and get ready to impress your friends and family with some delicious beef finger ribs!
How To Cook Beef Finger Ribs On The Grill?
Before we dive into the different methods for cooking beef finger ribs on the grill, it’s important to understand what they are. Beef finger ribs are a cut of meat that come from the lower portion of the cow’s ribcage. They are smaller and thinner than traditional beef ribs, making them perfect for grilling.
When it comes to seasoning beef finger ribs, there are a variety of options. Some people prefer a dry rub, while others like to marinate their meat. No matter which method you choose, be sure to season both sides of the meat generously for maximum flavor.
One popular method for cooking beef finger ribs on the grill is smoking. To smoke your ribs, start by applying a thin layer of dry rub to all sides of the meat. Fire up your grill with an indirect temperature of 120°C/248°F and 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 butcher’s paper. Sprinkle the smoked meat with vinegar, Worcestershire sauce, and sugar. Then wrap them tightly and put the package back on the grill. Cook the fingers to a core temperature of about 96°C/205°F or until they are tender and juicy.
Another popular method for cooking beef finger ribs on the grill is indirect heat. Start by removing any membrane and extra fat from the finger meat. Season the finger meat with butter flavor grilling oil and SPG Rub. Put the meat onto BBQ skewers and grill over 500–600 degree heat for around 30 minutes until meat is crispy on the outside.
If you prefer a more traditional method, marinating your beef finger ribs is a great option. In a medium bowl, combine wine, soy sauce, vegetable oil, barbecue sauce (if using), thyme, salt, pepper, and garlic. Mix well and pour over your ribs in a shallow non-metal baking dish. Cover with plastic wrap and refrigerate for 2 to 6 hours.
When you’re ready to grill, prepare your gas or charcoal grill for indirect heat. Adjust the heat on the active burner to 250°F. When the grill is hot, remove your ribs from marinade and place them on the cool side of the grill to cook indirectly. Close the lid and cook until they are tender, turning every 15 minutes for about 3 hours depending on meatiness of your ribs.
What Are Beef Finger Ribs?
Beef finger ribs are a cut of meat that come from the lower portion of the cow’s ribcage. They are the pieces of meat that sit in between the ribs and are typically cut away from the bones from the section of the ribs where there is not much meat on top of the bones. This fatty, juicy meat consists of finger-like strips of beef that come from between the individual ribs in the rib primal. While they offer nice rib flavor, they have a somewhat tough texture. However, tenderizing, marinating and choosing the right cook method can help make these rib-strips quite satisfying. Beef finger ribs are full of collagen, which makes them full of flavor, but very chewy. However, if you can break down the collagen, you have the most flavorful and tender rib meat you will ever eat! It is important to cook beef finger ribs above 160 degrees Fahrenheit to break down the collagen. To get that nice BBQ taste, grill for 3-5 minutes to get a nice char on the outside, without further cooking the inside. Overall, beef finger ribs are a popular alternative to brisket and are perfect for stews or grilling.
Choosing The Right Beef Finger Ribs For Grilling
When it comes to choosing the right beef finger ribs for grilling, it’s important to consider the quality of the meat. Look for ribs that are well-marbled, with a good balance of meat and fat. The fat will help keep the meat moist and tender during the grilling process.
Another factor to consider is the thickness of the ribs. Thinner ribs will cook faster and may dry out if not monitored closely. On the other hand, thicker ribs will take longer to cook but will have more meat and flavor.
It’s also important to consider whether you want bone-in or boneless beef finger ribs. Bone-in ribs will have more flavor and moisture, but can be more difficult to grill evenly. Boneless ribs will be easier to handle on the grill, but may not have as much flavor as their bone-in counterparts.
Lastly, consider the source of your beef finger ribs. Look for high-quality, grass-fed beef from a reputable source. This will ensure that you are getting the best possible meat for your grilling experience.
Preparing The Beef Finger Ribs For The Grill
Before you start cooking your beef finger ribs on the grill, it’s important to properly prepare them. Start by removing any skin-like membrane on the back of the ribs. The easiest way to remove it is to start in the middle of the rack and work a table knife or a screwdriver underneath the skin, going all the way across and teasing it up. Slide your forefinger in there and bring your thumb across, holding the rib down and pulling the membrane straight up. It’ll peel from the middle.
Once you’ve removed the membrane, sprinkle your ribs liberally with your chosen seasoning, whether it’s a dry rub or a marinade. Make sure to coat both sides evenly for maximum flavor.
If you’re smoking your beef finger ribs, fire up your grill with an indirect temperature of 120°C/248°F and 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.
If you’re grilling your beef finger ribs with indirect heat, season them with butter flavor grilling oil and SPG Rub. Put them onto BBQ skewers and grill over 500–600 degree heat for around 30 minutes until meat is crispy on the outside.
If you’re marinating your beef finger ribs, make sure to let them marinate for at least 2 to 6 hours before grilling. When you’re ready to grill, prepare your gas or charcoal grill for indirect heat and adjust the heat on the active burner to 250°F. Remove your ribs from marinade and place them on the cool side of the grill to cook indirectly.
No matter which method you choose, make sure to continually check that the temperature remains between 250 and 275 degrees F at all times in the grill. If it gets too hot, shut the top and bottom drafts to smother the fire. If some of the coals appear to be glowing red, that will cause a hot spot. Don’t cook the ribs directly over the hot spot, move them to a different, cooler part of the grill.
Once your beef finger ribs are cooked to perfection, serve them immediately with your favorite sides or toppings. Enjoy!
Seasoning And Marinating Options For Beef Finger Ribs
When it comes to seasoning and marinating beef finger ribs, there are plenty of options to choose from. Here are a few ideas to help you get started:
Dry Rub:
A dry rub is a mix of spices that is rubbed onto the meat before cooking. You can either make your own dry rub or purchase a pre-made one from the store. Some popular spices to include in a dry rub for beef finger ribs include paprika, salt, pepper, garlic powder, onion powder, and cumin. Rub the mixture onto both sides of the meat and let it sit for at least an hour before grilling.
Marinade:
Marinating your beef finger ribs can add flavor and help tenderize the meat. A simple marinade can be made with soy sauce, vinegar, broth, Tabasco sauce, honey, and oil. Whisk together the ingredients in a small bowl and pour over the ribs in a zip-top bag. Let the meat marinate for at least 4 hours before grilling.
Smoking:
Smoking your beef finger ribs can add a delicious smoky flavor to the meat. Apply a thin layer of dry rub to all sides of the meat and smoke on the grill with indirect heat for an hour. After smoking, wrap the meat in butcher’s paper with vinegar, Worcestershire sauce, and sugar before cooking until tender.
Butter Flavor Grilling Oil and SPG Rub:
This seasoning option involves removing any membrane and extra fat from the finger meat before seasoning with butter flavor grilling oil and SPG Rub. Skewer the meat and grill over high heat until crispy on the outside.
Wine and Soy Sauce Marinade:
For a more traditional marinade option, combine wine, soy sauce, vegetable oil, barbecue sauce (if using), thyme, salt, pepper, and garlic in a medium bowl. Pour over your ribs in a shallow non-metal baking dish and refrigerate for 2 to 6 hours before grilling.
No matter which seasoning or marinating option you choose for your beef finger ribs, be sure to cook them on indirect heat for several hours until they are tender and juicy. With these tips and tricks, you’ll be able to cook up delicious beef finger ribs on the grill in no time!
Grilling Beef Finger Ribs: Direct Vs. Indirect Heat
When it comes to grilling beef finger ribs, the choice between direct and indirect heat can make all the difference in the final result. Direct heat grilling is perfect for smaller cuts of meat that can be cooked quickly, like burgers or chicken breasts. However, beef finger ribs are thicker and require longer cooking times to become tender and juicy. Indirect heat grilling is the best method for cooking beef finger ribs.
Indirect heat grilling involves cooking the meat next to, but not directly over the flames. This method allows for longer cooking times at lower temperatures, which results in tender meat that easily tears off the bone. To grill beef finger ribs using indirect heat, start by preparing your grill for indirect cooking. This means lighting only one side of the grill and leaving the other side unlit. The meat is placed on the unlit side of the grill and the lid is closed to hold in the heat, turning the grill into an outdoor oven.
Grilling beef finger ribs using direct heat can result in overcooked and tough meat. However, if you prefer a crispy exterior on your beef finger ribs, you can use a combination of direct and indirect heat. Start by cooking the meat over indirect heat until it’s almost fully cooked. Then, shift the meat to the direct grilling side to char the outside and add grill marks.
Smoking Beef Finger Ribs For Added Flavor
If you’re looking for an added layer of flavor when smoking your beef finger ribs, consider using a mesquite or fruitwood smoke. Mesquite is a popular smoking wood in Arizona and can give your ribs a unique southwestern flavor. Fruitwoods, such as apple or cherry, can add a subtle sweetness to your meat.
To smoke your beef finger ribs with mesquite or fruitwood, start by brushing room temperature beef ribs with avocado oil or olive oil and generously season with your preferred dry rub. Sprinkle with cayenne pepper for a little spice if desired.
Next, fill your smoker with your choice of mesquite or fruitwood pellets and preheat the grill to 225°F. Place the seasoned beef finger ribs bone-side down directly onto the grill grates and smoke for three hours. Set a timer to spray the ribs once an hour with pomegranate juice for added moisture.
After three hours, remove the ribs and place them meaty-side down onto two layers of heavy-duty aluminum foil. If the rack is sliced in half, prepare them in two packages. Divide leftover juice between both packages and crimp foil to seal. Smoke ribs for two hours at 225°F.
Brush the ribs liberally with BBQ sauce and place on the grill bone-side down. Smoke using super smoke, at 225°F for an additional hour to build a tasty crust on the meat.
By using mesquite or fruitwood smoke, you can add an extra layer of complexity to your beef finger ribs that will have your taste buds singing. Experiment with different types of wood and seasonings to find your perfect flavor combination.