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Started By
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Smoking Beef Finger Ribs
Posted on 10/12/18 at 11:53 am
Posted on 10/12/18 at 11:53 am
Have any of you baws tried smoking these things before? I’m considering trying it soon.
Any suggestions from those who have? How were the results?
Any suggestions from those who have? How were the results?
2
Posted on 10/12/18 at 9:02 pm to ragincajun03
I have tried them twice on the egg and wouldn’t buy again. Came out very tough so I just stick with regular beef ribs. I tried The Heb recipe the first time and a modified 2 2 1 the second
This post was edited on 10/12/18 at 9:03 pm
Posted on 10/12/18 at 10:13 pm to ragincajun03
I bought a pack and threw them on the grill for Fathers day. They were a hit. I went with the following
Season woth kosher salt and fresh cracked pepper, heavy on the pepper
Smoke for 2 to 3 hours between 225-250 degrees.
Use a toothpick to test, should slide in easily
Season woth kosher salt and fresh cracked pepper, heavy on the pepper
Smoke for 2 to 3 hours between 225-250 degrees.
Use a toothpick to test, should slide in easily
This post was edited on 10/12/18 at 10:15 pm
Posted on 10/13/18 at 6:49 am to geaux4tigers
Thank you.
Hopefully my result is similar to yours. Previous reply has me worried, but I’ll give it a shot.
Hopefully my result is similar to yours. Previous reply has me worried, but I’ll give it a shot.
Posted on 10/13/18 at 9:24 am to ragincajun03
Maybe I got lucky on my first go but mine came out very tender.
There were a couple other details I forgot to mention. Before seasoning, I pulled as much of the membrane off the back as I could. I smoked with a mix of oak and pecan using indirect heat.
Good luck! Let us know how they turn out.
There were a couple other details I forgot to mention. Before seasoning, I pulled as much of the membrane off the back as I could. I smoked with a mix of oak and pecan using indirect heat.
Good luck! Let us know how they turn out.
Posted on 10/13/18 at 4:25 pm to geaux4tigers
quote:
I bought a pack and threw them on the grill for Fathers day. They were a hit. I went with the following Season woth kosher salt and fresh cracked pepper, heavy on the pepper Smoke for 2 to 3 hours between 225-250 degrees. Use a toothpick to test, should slide in easily
Second this recipe. Loved it
Posted on 10/13/18 at 4:36 pm to MiloDanglers
Current status after 2 hours unwrapped and 1 hour 30 minutes wrapped in butcher paper to still breathe, unlike foil.
Taste was awesome on the test. Not quite as tender as I was hoping, but thinking just another 30 minutes wrapped will get it there.
Taste was awesome on the test. Not quite as tender as I was hoping, but thinking just another 30 minutes wrapped will get it there.
Posted on 10/13/18 at 6:36 pm to ragincajun03
Came out money.
Posted on 10/14/18 at 12:28 pm to ragincajun03
Awesome, glad they turned out great! They're a good option if you want some smoked beef without spending the time to smoke a brisket and dont need a bunch of meat.
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