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Beef Finger Meat Burnt Ends

Smoked Beef Finger (Rib) Meat as Burnt Ends

All meat and no bone; smoke or grill these strips of beefrib meat or beef finger meat to tender morsels like burnt ends!
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Ingredients Equipment Method

Ingredients
  

  • 2 lbs Beef Finger Meat
  • 40 % Kosher Salt
  • 60 % Ground Black Pepper
  • ¼ cup SmellaQue Kitchen Pantry Rub optional
  • 2 cups beef broth
  • BBQ sauce optional

Equipment

  • Aluminum foil
  • 13x9 pan (or medium sized disposable pan)

Method
 

  1. Warm up kettle grill/ smoker/ BBQ/ grill to 350F
  2. Using a sharp knife (I prefer boning knife) insert tip of knife under shiny, tough, white membrane on one edge of the beef finger meat and push blade away from yourself to release membrane. Turn beef finger meat around by 180 degrees and remove other side of membrane.
  3. SmellaQue Tip: Membrane on the back side of beef ribs will not break down and therefore should be removed to ensure tender bites!
  4. Remove excess fat from beef strips.
  5. Place beef finger meat into a pan and generously season with 40% black pepper and 60% kosher salt.
  6. Optional: Generously season all sides with SmellaQue’s Kitchen Pantry Rub
  7. Place beef finger meat strips onto grill/ smoker or BBQ for 45 minutes or until rub is set. (This means the seasoning will not wipe off if you gently drag your finger or the edge of the tongs on the meat.). Rotate on cooking surface about halfway, especially if your grill/ smoker/ BBQ has hot spots.
  8. Place strips of beef finger bones into a disposable pan and add in 2 cups of beef broth. Cover pan tightly with aluminum foil.
  9. Return pan of beef finger meat back to the grill/ smoker/ BBQ to braise for at least 45 minutes or until probe will smoothly insert into meat without resistance. Ideally rotate pan on grill/ smoker/ BBQ at an out halfway in the time.
  10. Remove pan with tin foil still tightly wrapped and rest for at least 15 minutes, leaving grill/ smoker/ BBQ still running.
  11. Return beef finger meat strips back to hot grill/ smoker/ BBQ and sizzle directly over the hot spot for 2 minutes each side.
  12. Remove beef finger meat and cut strips into 1” sections for beef finger burnt ends!
  13. Serve with your favorite BBQ sauce, if desired.