Beef Rib Finger Skewers

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So you might be curious what beef rib fingers are… Basically, they are the meet that is removed from between the bones in the rib primal (that what google says anyways…)  This is a tough section of meat and is similar to ordinary beef ribs but boneless. Even though it’s a tough section of meat, when you cook it right becomes tender and is packed full of flavour!  In this Smoked Beef rib fingers recipe, we will teach you how to make beef rib finger skewers on the grill in a way that’s easy and makes for a great Superbowl or game day appetizer! We used our MAD COW beef rub.

DifficultyIntermediateYields1 Serving
Prep Time10 minsCook Time3 hrsTotal Time3 hrs 10 mins

Ingredients

 1 Package of Beef Rib Fingers
 Hotsauce
 Postal Barbecue MAD COW beef rub
 2 tbsp Butter
 Worcestershire sauce
Horseradish Mayo Dip
 ¼ cup Mayo
 2 tbsp Horseradish
 1-2 Tbs apple cider vinegar (to taste or consistency)
 Splash of Worcestershire sauce
 Fresh cracked black pepper to taste

Directions

Step #1
1

To prepare your beef rib fingers, begin by removing the back thick membrane. you don’t want to eat through this later on. Next cut them in half and coat with your favourite hot sauce. Once the hot sauce has been applied insert your skewers and then apply a light coating of your beef style BBQ rub. In this cook, we used our MAD COW beef rub.

Step #2
2

Once your Beef rib finger skewers have been prepared, set up your grill for indirect cooking at 250F. Once your grill is up to temperature, place the beef fingers onto the grill opposite the coals and begin to smoke your fingers for 1.5 hours using your favourite hardwood. I chose cherry with was very tasty!

Step #3
3

After 1.5 hours of smoking remove the beef fingers from the grill and place them onto two sheets of foil. Next, add in a couple of tablespoons of butter and splash some Worcestershire sauce on them as well. Tightly close up the foil trying not to make any holes and then place them back onto the grill and continue cooking between 250-275F for another 60-90 minutes or until probe tender.

Step #4
4

While your beef rib fingers are braising in their foil, make up your horseradish mayo. After around 3 hours your beef finger skewers should be tender and ready to eat.

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Ingredients

 1 Package of Beef Rib Fingers
 Hotsauce
 Postal Barbecue MAD COW beef rub
 2 tbsp Butter
 Worcestershire sauce
Horseradish Mayo Dip
 ¼ cup Mayo
 2 tbsp Horseradish
 1-2 Tbs apple cider vinegar (to taste or consistency)
 Splash of Worcestershire sauce
 Fresh cracked black pepper to taste

Directions

Step #1
1

To prepare your beef rib fingers, begin by removing the back thick membrane. you don't want to eat through this later on. Next cut them in half and coat with your favourite hot sauce. Once the hot sauce has been applied insert your skewers and then apply a light coating of your beef style BBQ rub. In this cook, we used our MAD COW beef rub.

Step #2
2

Once your Beef rib finger skewers have been prepared, set up your grill for indirect cooking at 250F. Once your grill is up to temperature, place the beef fingers onto the grill opposite the coals and begin to smoke your fingers for 1.5 hours using your favourite hardwood. I chose cherry with was very tasty!

Step #3
3

After 1.5 hours of smoking remove the beef fingers from the grill and place them onto two sheets of foil. Next, add in a couple of tablespoons of butter and splash some Worcestershire sauce on them as well. Tightly close up the foil trying not to make any holes and then place them back onto the grill and continue cooking between 250-275F for another 60-90 minutes or until probe tender.

Step #4
4

While your beef rib fingers are braising in their foil, make up your horseradish mayo. After around 3 hours your beef finger skewers should be tender and ready to eat.

Beef Rib Finger Skewers
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