Beef finger meat? What’s that? Only the best, tastiest beef around! Meaty, fatty, and oh-so-beefy, Grilled Beef Finger Meat is all kinds of delicious! Ready in no time; if you love grilled steaks, then beef fingers are going to rock your world!
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When you cut between beef ribs, you get the rib fingers and they are extremely tasty similar to those of brisket but with less fat and are a popular alternative to brisket. n texture to brisket but less fat. They are perfect for stews like your classic Instant Chinese Pot of Beef Stew!
Finger meat consists of finger-like strips of beef that come from between the individual ribs in the rib primal. Finger meat offers a nice rib flavour but has a somewhat tough texture. Tenderizing, marinating, and choosing the right cook method will help make these rib strips very satisfying.
Prepare them the same way you’d tenderize ribs and eat them just like boneless ribs. Rubs, sauces, and smoke all love this cut.
Beef finger meat is very alluring because of its rich fat content. But what is it? Beef Finger meat is the meat that exists between the bones of beef ribs. This fatty, juicy meat is typically cut away from the bones from the section of the ribs where there is not much meat on top of the bones. So think halfway between the short plate ribs and the ribeye.
How To Grill Beef Finger Meat
These like to be cooked hot and fast and over direct heat. They are fatty, so control your fire by moving them off the flame if you get flare-ups.
- Trim the beef finger meat removing any excess fat, silver skin, and connective tissue. Discard all that or save it for the soup pot.
- Season the trimmed meat liberally with Montreal Steak Seasoning or your favorite beef rub.
- Fire up your grill to medium-high and grill the beef ribs over direct heat if using a gas grill or over charcoal, but watch for flareups that’ll burn the outside of the meat.
- Cook to 125-F as measured with a digital meat thermometer, then remove from the grill to rest. About 2-3 minutes per side on a hot grill.
- Serve and enjoy!
- This beef rib meat can take some work to trim up, but it’s well worth it! To cut down on cooking time, prep the meat a day ahead and keep it in an airtight container in the fridge until you’re ready to cook it.
- Do you need to marinate beef finger ribs? Nope! You can, but I love the beefy flavor with just salt, pepper, and garlic.
- Don’t overcook the meat! It is fatty and delicious, but if you overcook it, it’ll be tough and nasty.
- Buy more weight than you think you might need to account for the trimmed waste.
Smoking Boneless Beef Rib Finger Meat – cooked in the DyanGlo smoker (these are fantastic)
What are beef rib fingers?
Also known as beef rib fingers or finger meat, rib fingers are sourced from the rib primal section of the cow. This cut, found between the individual ribs, is typically removed during the butchering process to create more uniform rib cuts. They are the meaty sections between the ribs, often trimmed away when butchers prepare standard rib cuts.
What is the reason for the pain in the ribs?
Pain in ribs can be due to various reasons including trauma (rib fracture), pulled muscle, joint inflammation, referred pain (liver, spleen, and lungs) and due to underlying undiagnosed auto-immune disorder.
What do beef rib fingers taste like?
When cooked right, the beef rib fingers should be moist with a slight crispiness on the outside. The taste is slightly sweet, savory, and smoky with a hint of spice that lingers on the palate. All in all, beef rib fingers are an incredibly flavorful and satisfying dish that is sure to please. How did I first get introduced to the Beef Rib Fingers?
Are rib fingers just a cut of meat?
Rib fingers are not just a cut of meat; they’re a passport to a world of culinary exploration. From the spicy streets of Mexico to the aromatic kitchens of Asia, and from the smoky BBQ pits of America to the refined stoves of France, rib fingers adapt, infuse, and transform, making them a beloved ingredient in a multitude of cuisines.