Understanding Beef Finger Ribs

Beef finger ribs are boneless cuts from the rib primal of a cow, typically where the prime rib comes from. Though they can be a bit tricky to locate, they are truly a treat when found at your local grocery store. When butchers prepare tomahawk ribeye steaks, they remove strips of rib meat located between the long tomahawk bones, which are referred to as beef fingers.
Prior to cooking, it’s advisable to detach any cartilage that may be present as it can be quite chewy. To enhance their rich flavor, marinating the ribs for a few hours can greatly benefit the meat without the need for additional barbecue sauce. The addition of sugar to the marinade helps to create a similar effect.
While cooking can be done quickly over high heat similar to cooking a ribeye steak, slow cooking the ribs at low temperatures over indirect heat provides the best results, allowing the muscle fibers and the marbling to break down, maximizing tenderness.

List of Ingredients for Beef Finger Ribs

This BBQ teriyaki recipe requires a few simple ingredients to create the perfect marinade alongside the beef ribs:

• Pineapple Juice: One 6-ounce can is ideal for this recipe.
• Soy Sauce: This ingredient provides essential salty and umami flavors.
• White Vinegar: The acidity helps to counterbalance sweetness and tenderize the beef.
• Brown Sugar: Opt for dark brown sugar for deeper flavor.
• Garlic: Fresh, roughly chopped garlic will add fantastic flavor without the need for fine mincing.
• Water, Kosher Salt, Black Pepper, and Chili Flakes for seasoning.

Substitutions: Instead of gochugaru Korean chile flakes, you can use cayenne pepper, red pepper flakes, or hot sauce to suit your spice preference.

Preparation Method for Cooking Beef Finger Ribs

1. Step One: Start by removing the beef finger ribs from the packaging and gently pat them dry with a paper towel. Using a sharp fileting knife, carefully remove the hard cartilage layer from one side. You may cut the ribs in half or leave them whole.
2. Step Two: Place the trimmed beef ribs into a large zip-top bag. Pour in your marinade ingredients, remove excess air from the bag, seal it, and massage the marinade into the meat. Allow the ribs to marinate in the refrigerator for 4 to 8 hours.
3. Step Three: After marinating, preheat your grill or smoker to a temperature range of 250-275°F with an indirect heating zone. Remove the ribs from the bag and place them on the grill over indirect heat. If using wood chips for extra flavor, add them at the beginning of cooking.
4. Step Four: Cook the ribs until they reach an internal temperature of 200-205°F, which typically takes around 3 hours.

Tips for Effective Indirect Grilling

For successful indirect cooking of your beef ribs, utilize any type of grill—gas, charcoal, or pellet. Follow these simple guidelines:

• Gas Grill: Turn on one or more burners while keeping at least one burner switched off to create an indirect cooking zone.
• Charcoal Grill: Push hot coals to one side, cooking the ribs on the opposite side for indirect heat.
• Pellet Grill: Pre-set the grill to 275°F and place the ribs in any section due to the integrated indirect heating setup.
• Ninja Grill: Make use of the smoker setting which circulates indirect heat efficiently for optimal cooking.

Serving Suggestions for BBQ Beef Finger Ribs

Once your BBQ ribs are tender and succulent, remove them from the grill. Garnish with sesame seeds and sliced green onions, serving them alongside a bowl of sticky white rice. The recommended portion is two ribs per person, or three to four if they are cut in half. Enjoy the delightful flavors from the marinade, or pair with your favorite BBQ sauce for an extra kick!

Storage Guidelines for Beef Finger Ribs

Any leftover BBQ beef ribs can be safely stored in an airtight container in the refrigerator for up to 5 days. For longer preservation, they can also be frozen for as long as six months.

Expert Tips from the Pitmaster

• Always remove the cartilage from the ribs beforehand.
• Marinate for a period of 4 to 8 hours for maximum flavor.
• Cook until the internal temperature reaches 200-205°F for the best tenderness.

Frequently Asked Questions