Rich, smoky and packed with flavour, Beef Rib Fingers are one of barbecue’s most underrated cuts. Loaded with incredible marbling and deep beefy character, these are slowly smoked to render down beautifully before being finished with a touch of honey and coated in a sticky BBQ glaze. Tender, juicy and built for getting messy, this is comfort food done properly.
Ingredients
- 1kg Beef Rib Fingers
- 60g BBQ rub
- 300ml BBQ sauce
- 3Tbsp honey
Instructions
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Fire up your smoker and set the temperature to 110°C or 230°F. Once the smoker is up to temperature, put the beef rib fingers on the grill grate and let them smoke for at least 1 hour.
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After around 1 hour the rib fingers have enough smoke color and the fat has rendered down enough to transfer them to a sheet of aluminium foil.
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Drizzle 3 tbsp of honey on top of the rib fingers.
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Pack them up in the foil and put them back on the BBQ at the same temperature for another hour.
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Put the rib fingers in a bowl and pour the sauce on top of the rib fingers.
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Mix it up and serve them up.
