BBQ Beef Finger Ribs 2 Ways
Category
Beef
Braise
BBQ
Appetizers
Game Day
Servings
3
Prep Time
Cook Time
2 hours
In this episode of Backyard Bosses, a Pit Boss original YouTube series, Kara (@ScaleAndTailor) shows us how to throw down BBQ Beef Finger Ribs by first coating with a mustard binder and plenty of BBQ rub, and then braising in sauce and smoking low on the Pit Boss pellet grill. Beef finger ribs are boneless and come from the meat in between beef back ribs. Often regarded as a tougher cut of meat, Kara (@ScaleAndTailor), shows us how you can smoke these low and slow and braise with sauce to make them just as tender as other ribs. Read more about them on the Scale And Tailor website. Choose your adventure: In this recipe, you have the option of leaving the ribs as is, pinwheeling them on skewers, or dicing them into 1-inch pieces to make burnt ends. No matter how you prepare them, the wood-fired flavor from the Pit Boss pellet grill will make them tender, juicy, and gone within minutes.
Ingredients
Special Tools
- Wire or steel grate
- Skewers (optional)
Directions
- Preheat your wood pellet grill to 250°F
- Remove any excess fat from the ribs, including the membrane if you choose. You can leave the ribs as is, or like Kara shows us, pinwheel them on skewers, or dice them in 1-inch cubes to make burnt ends.
- Coat the ribs with mustard and enough BBQ rub or seasoning to cover them on all sides.
- Place the ribs on a grate with a foil pan underneath. Smoke them low and slow to render any tough fat and until they reach an internal temperature of 165-175°F. By now, they should begin to form a bark.
- Place the ribs into another aluminum pan along with butter and BBQ sauce. Cover with aluminum foil and place back into the grill. Braise until they reach an internal temperature of 200°F, about an hour.
- Remove from the grill, keep covered, wrap in a towel or swaddle, and rest in your microwave or cooler for 1-3 hours.
- Enjoy!