Beef Finger Meat
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!
- Hellrazr Yama Portable Charcoal Grill
- Hellrazr Yama Skewers
- Hellrazr Yama Incinerator
- Pit Boss Charcoal
- You Need a BBQ Cutting Board
- BBQ Gloves
- Yonedas Okami Chef Knife
- Charcoal Starter
- 1 pack Beef Finger Meat
- 2 tbsp Butcher BBQ Butter Flavour Grilling Oil
- ¼ cup Yonedas White Seasoning
- Prepping the beef finger meat for the grill is very important. These little strips of rib meat are very fatty and typically also have the membrane attached to the bottom. This part can be a little bit labour intensive, but you want to remove the membrane from the meat because this layer will cause the meat to seam very tough, when in actual fact it is quite the opposite. I was able to remove most of mine with my fingers, but if you need to use a knife, then that’s ok.
Seasoning the Beef Finger Meat
- I drizzled the meat with a thin coating of butcher bbq butter flavored grilling oil and then hit it with a heavy dose of Yonedas White Seasoning. You could use any beef rub that you have on hand, but we like the Yonedas White Seasoning because of it’s Salt, Pepper, Garlic. It pairs really well with the fatty beefy finger meat. Once the meat is seasoned you want to put it onto your skewers by pushing the skewers through the middle of the meat.
Grilling the Finger Meat
- I cooked my finger meat directly over charcoal on the skewers for about 30 minutes until the outside was nice and crispy. I rotated the skewers about every 5 minutes to get an even browning on all sides. If you are cooking on a gas grill or pellet cooker, so you put the skewers directly on the grill at 500-600 degrees to get the same result as when I cooked on charcoal.
Resting the Beef Finger Meat
- Once the finger meat is done cooking, take it off the grill and rest, covered in foil for at least 10 minutes. This will allow the juices to settle down and the meat to steam a little bit and slow the cooking process under the foil. I also use metal skewers, so it gives them a chance to cool enough to be handled. I like to serve the finger meat right on the skewers, but if you want to remove it you absolutely can.
Step By Step
- Remove any membrane and extra fat from the finger meat.
- Season the finger meat with butter flavor grilling oil and Yonedas White Seasoning.
- Put the meat onto BBQ Skewers.
- Grill over 500–600 degree heat for around 30 minutes until meat is crispy on the outside
- Remove from the grill and let rest for 10 minutes.
- Serve either on the skewer or removed.