Picked 7 lbs of these up today, Planning on cooking/smoking them low and slow like regular ribs; Am I on the right track? I have never cooked these before, any comments or suggestions are appreciated
Beef Rib Fingers ---Bonless?
- Thread starter rwilli
- Start date
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Treat them like a brisket cook open till they stall then foil to keep them from drying out.When the IT gets to about 195°F
Start probing with tooth pick
Richie
Start probing with tooth pick
Richie
They will cook very similar to short ribs or brisket, as Tropics mentioned above. I'd start toothpick probing around 190 but be prepared to run them up to 205 if they aren't getting tender enough.
Learned the hard way not to pull them too early,
Robert
Learned the hard way not to pull them too early,
Robert
What chivalry!! I'm certain you'll ensure proper and safe disposal of those horrid little things, won't ya BEV??
He beat me to the punch,
Robert
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