Smoked & Braised Beef Rib Fingers

[Mike Coffman]

I saw these at my local commissary and since I have never heard of them before I decided to pick up a couple of
packages since they were at a good price.

After searching Google for about 2 hours on how to cook them and not finding anything other than boiling them and
then putting in the oven, I decided to try fixing them like I do a chuck roast. I seasoned them with a couple of different
rubs and let them come up to room temperature.

They were put onto the WSM with the water pan half full and 3 chunks of peach wood. Temperature
was stable at 225 degrees.

Really windy today so went and reduced the vents about 30 minutes into the cook and the rib fingers
are starting to take on a good color.

At the 2 hour mark the rib fingers were at 160 internal temp so they were placed on a bed of potatoes,
veggies, minced garlic and a partial can of beef broth.

Wrapped tightly in foil and put back onto the WSM.

2 hours later they were probe tender and the veggies were done.

Cut up and plated.

The rib fingers had a good flavor and were real tender. The problem with the pieces this small there was a lot of gristle
and fat. The fat rendered greatly, but the gristle, well was still gristle, BUT tender gristle at that. I am not sure if this
was the way to cook them but they came out pretty dang good. The other package I have will probably be cut up and
used for stew meat. I know that I probably won’t be in a big hurry to buy anymore, cheap or not.

Thanks for looking!

 

[DaleW]

Nicely done Mike!!

 

[Paul Kastner]

look almost like a short rib. Very nice job.

 

[JimK]

Well done. I applaud your sense of adventure.

 

[Rolf Jacobsen]

Mike it looks like you gave it your best shot with these and I agree with the way you cooked them. Gristle is gristle no matter what you sprinkle it with. At least the flavor was good.

 

[Tony R]

Plate looks good.

 

[John Solak]

The beef looks great!!!. For $4.00 you could do a lot of experimenting with them.

 

[Gene Brownson]

Looks like that was the way to cook them. Don't look like any leftovers nice cook and pics.

 

[Gary S]

Hey Mike, I tried these a while ago. Here is my post for what it's worth. They are a challenge.


http://tvwbb.com/showthread.php?36690-Beef-Rib-Finger-Meat&highlight=rib+finger+meat

 

[Wolgast]

Looks great to me! And i bet those veggis were HEAVEN! A Solid one Mike!

 

[Mike Coffman]

Thanks everyone for your kind words. Gary S I remember reading that post a long time ago, but completely forgot about it when I bought these. Must be my "old timers disease"!

 

[Jim Lampe]

sure does look good from here Mike!
sometimes ya gotta buy the strange stuff and play with it...

I think JimK said it best....

I applaud your sense of adventure.

 

[Ed M.]

Never heard of beef rib fingers. Looks like you did about as well as one can do with them. Probably a tough cut of meat to cook no matter how they are done.

That said, the pics and the final plate sure look good to me. Nice job, Mike!

 

[Bob Correll]

Terrific looking fingers and fotos Mike!

 

[Jon Des.]

Add some beer and you'd have PSBRF. At that price, I would have tried them too.

 

[Andy Beers]

lookin good