Australian Boneless Rib Fingers

[Greg M. (cheapcharlie)]

Just came back from Costco.kr with these and now have them in a kalbi marinade. I'm planning on smoking for about 3 - 4 hours at 225-250F.

As you can see, they are well marbled with one side completely covered in fat. Hoping they render well and don't dry out. Any thoughts or suggestions? They measure about 8" long and 1/2" - 1" thick. Will try to update with photos of the finished product.

 

[Gary S]

I tried rib fingers last year and cooked them too fast. I would definitely go low & slow.

 

[Greg M. (cheapcharlie)]

I tried rib fingers last year and cooked them too fast. I would definitely go low & slow.

Thanks for the input, Gary. I'm hoping they cook very much the same as bone-in ribs.

 

[Gary S]

Yeah hope your right. I see them now and again but have not tried them again since the first time. There was plenty of flavour just too tuff. Lettuce know how you make out.

 

[Greg M. (cheapcharlie)]

Yeah hope your right. I see them now and again but have not tried them again since the first time. There was plenty of flavour just too tuff. Lettuce know how you make out.

Two hours into the smoke. Going to let it go another hour and a half or so. I tasted a little scrap nugget and it was yum-scrumptious.

Ok...so here's the verdict...after 3 hours and 15 minutes, they were not much to look at...

http://i208.photobucket.com/albums/bb38/RichardKrainium/2013-11-24181933_zps85d4e061.jpg
http://i208.photobucket.com/albums/bb38/RichardKrainium/2013-11-24181947_zps891d0473.jpg

and as a main dish, I wouldn't serve them again..

http://i208.photobucket.com/albums/bb38/RichardKrainium/2013-11-24184533_zpsa615c7ec.jpg

...however, they would make a great appetizer, sliced up like sausage. In fact, because of the marbling and fat casing, they pretty much were sausage. I will probably bring these to the Christmas Potluck Party next month. They were really tasty!

 

[Tony R]

Thanks for sharing. Never seen that cut before.

 

[Ren]

That middle one seems to have a membrane on the back.. I probably would try to peel those before smoking. I've had these before and they had the same type of membrane which made them chewy.

 

[Greg M. (cheapcharlie)]

Thanks for sharing. Never seen that cut before.

Thanks! That's what I was thinking when I started this thread; not many people had seen/tried these.

 

[Greg M. (cheapcharlie)]

That middle one seems to have a membrane on the back.. I probably would try to peel those before smoking. I've had these before and they had the same type of membrane which made them chewy.

Yea, they all had that tough piece of fat on the back. It rendered well and wasn't too chewy. Like a sausage casing.