Monster beef plate ribs are one of my most indulgent meals that I chase down a couple of times per year. The feeling of plowing into a single rib that can feed 1-2 people is a very primal moment for most people. Combine that with a beautiful bark and soft juicy salty meat in the middle and you’ve got yourself some BBQ heaven.
You have walked past it a hundred times in the grocery store and thought to yourself “that’s looks delicious, I wonder how you cook it?”. Beef finger meat is very alluring because of it’s rich fat content and price (hint: it’s cheap!). But what is it!? Beef Finger meat is the meat that exists between the bones of beef ribs. This fatty, juicy meat is typically cut away from the bones from the section of the ribs where there is not much meat on top of the bones. So think half way between the short plate ribs and the ribeye. Because beef rib meat is one of my favorite things to eat off a cow, I had to perfect a recipe for the beef finger meat to take advantage of the cheap price and not paying for the bone!
Picanha is one of the most sought-after cuts of meat in south America and Brazil specifically. This piece of steak comes from the top cap of the top sirloin. Often cooked rotisserie style over charcoal and then sliced on demand, it makes great steak, impressive service and is relatively easy to cook. Known for being delicious because of its tenderness and big rich fat cap, this steak is sure to impress when cooked properly.
