We saw these center cut beef finger ribs at our local grocery store and had to give them a try. They are meaty with lots of marbling throughout. Our plan is to cook them on our MAK 2 Star pellet grill on the top rack at 275 degrees.
- 2 slabs of beef finger ribs
- Seasoned with SuckleBusters 1836 Beef BBQ Rub
- MAK 2 Star Pellet Grill @ 275F
- Upper Rack
- FlameZone Covers on
- Lumber Jack wood pellets
Scoring the Membrane
The first thing I noticed on these beef finger ribs was how thick the membrane was on the back. Starting off, we trimmed any loose fat and scored the membrane on the back. I used my boning knife to score the membrane to loosen up the ribs and allow the smoke and seasoning to penetrate. Scoring the back allows the membrane to come off like a crisp chicharron while eating the ribs.
Seasoned with SuckleBuster’s 1836 Beef Rub
SuckleBuster’s 1836 seasoning is one of our favorite go to beef rubs. We enjoy it on briskets, steaks, and beef ribs. We also like to mix it in tuna for a good spicy flavor with a heavy pepper profile. Rub was applied to the beef finger ribs on both sides. Next, they go on the smoker.
Seasoned Beef Finger Ribs on MAK 2 Star
When we cook any ribs on our MAK 2 Star pellet grill we like to cook them on the upper rack. This allows the ribs to get some distance from the heat source and allows for great air circulation during the cook. Our ribs, cooked on the upper rack, have always cooked very evenly and time after time we get consistent results. If need be, we can fit four racks of baby back or beef finger ribs on the upper rack at once.
Total cook time for this cook was around 2-2.5hrs and by that time the meat was pulling up nicely on the bone. We had the MAK 2 Star temperature set to 275, and we were using premium wood pellets. The overall render of the ribs was great and the flavor of the wood fired pellets with the 1836 seasoning was awesome.
Beautiful Beef Finger Ribs on MAK 2 Star Pellet Grill
As we pulled the beef finger ribs of our smoker with our barbecue tongs, you can see how the ribs were bending and the meat was breaking away at the bend. This is a great sign your ribs are ready to take off the pit.
The meat pulled up nicely on the bone during the cook. It was well marbled so each bite was juicy and tender. The color of the meat came out great with the 1836 seasoning and the bottom membrane rendered up like a chicharron. We cooked two racks as an appetizer as we were doing ribeye steaks later in the day.