Amazing BBQ Beef Fingers (boneless Beef Ribs)

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Henry

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Beef fingers are the meat between the Beef ribs. They are full of collagen, which make them full of flavour, but very chewy. However, if you can break down the collagen, you have the most flavourful and tender rib meat you will ever eat! Collagen breaks down at 160 degrees Fahrenheit, so it is important to cook above this temperature. But don't go too high, in order to prevent drying out the meat too much. If you are short on time, you can raise the temperature to 172F, and cook for 6 hours, with similar results (the meat may be a bit dryer, and not as tender). To get that nice BBQ taste, grill for 3-5 minutes, to get a nice char on the outside, without further cooking the inside. Season or sauce to taste, but I personally leave it as is to taste that amazing beef flavour! Pair this with your favorite hearty red wine and enjoy!!!
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Ingredients for 6

  • Steak spice (The Keg, or Montreal style)

  • 5lbs of rib fingers

Directions

  • Step 1

    1) Season the meat sparingly with steak spices. 2)Vacuum seal (no need to marinate overnight) 3) Sous vide for specified time. (At least 6 hrs, more is better,  but no need to go more than 20 hours) 4) Remove from sous vide and refrigerate (in same vacuum sealed bag) if not eating immediately. 5) BBQ for 2-3 minutes per side on high heat. Voila!  All done, nice and easy! For smokey or charcoal taste, add wood chips to a charcoal BBQ.  A propane BBQ also works, and still tastes amazing!

    • Finishing Steps

    • Step 0

      Pair this with a hearty red wine to taste these amazing boneless beef ribs!!! Here's one of my favorite wines for this, and the name says it all!!!

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160 F / 71.1 C Recipe Temp
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