If you want a distinctive, incredibly tasty meat dish, try this beef finger ribs recipe with a sweet-savory teriyaki-style marinade.
Table of Contents
- What are beef finger ribs
- Ingredients
- How to cook beef finger ribs
- How to set your grill up for indirect cooking
- How to serve BBQ beef finger ribs
- Storage
- Frequently Asked Questions
- More BBQ beef ribs recipes
- What to serve with beef ribs
- Latest Recipes
- BBQ Teriyaki Beef Rib Fingers Recipe
What are beef finger ribs
Beef finger ribs are long, boneless strips of rib meat cut from the rib primal—the same area that yields prime rib. They’re not common at every grocery store, but when you find them they’re a flavorful, budget-friendly option.
Butchers create beef fingers when trimming tomahawk or ribeye steaks by removing the intercostal meat that runs between the bones. These narrow strips are called “fingers” because of their shape.
Before cooking, trim away any remaining costal cartilage; it’s chewy and won’t soften with low-and-slow cooking. A short marinade brightens the meat and adds tenderness—adding sugar to the marinade caramelizes on the surface, so there’s no need for additional barbecue sauce unless you prefer it.
You can grill beef fingers quickly over high heat like a steak, but for fall-apart tenderness I recommend slow cooking over indirect heat. Low temperatures let the muscle fibers and marbling break down for a tender, juicy result.
Ingredients
Along with the beef fingers, this recipe uses a simple teriyaki-style BBQ marinade that balances sweet, salty, and tangy flavors.
- Pineapple Juice: One 6-ounce can provides sweetness and enzymes to help tenderize.
- Soy Sauce: Adds salt and umami depth.
- White Vinegar: Balances sweetness and aids tenderizing.
- Brown Sugar: Use dark brown for richer flavor and better caramelization.
- Garlic: Roughly chopped fresh garlic is perfect; no need to finely mince.
- Water, Kosher Salt, Black Pepper and Chili Flakes for heat.
Substitutions: I use gochugaru Korean chile flakes in the recipe, but you can swap cayenne, red pepper flakes, or a dash of hot sauce.
See the full recipe card below for exact quantities and servings.
How to cook beef finger ribs
- STEP ONE: Remove ribs from packaging and pat dry. Using a sharp fillet or boning knife, trim away the hard cartilage on one side. You may leave the fingers long or cut them in half for shorter portions.
- STEP TWO: Place the trimmed ribs in a large zip-top bag. Add the marinade, press out excess air, seal, and massage the liquid into the meat. Refrigerate for 4–8 hours.
- STEP THREE: Preheat your grill or smoker to 250–275°F (121–135°C) and create an indirect heat zone. Remove ribs from the bag and place them on the cooler side of the grill. Add wood chips or chunks at the start of the cook for a subtle smoky note.
How to set your grill up for indirect cooking
This recipe works on gas, charcoal, pellet grills, smokers, or electric units with an indirect setting. The goal is a steady 250–275°F and an area on the grill where the food is not directly over the heat source.
Gas Grill: Leave one burner off and light the others. Monitor the grill gauge until it reads 250–275°F, and cook the ribs over the unlit side. For smoke, use a smoker box or a foil pouch filled with wood chips on the hot side.
Charcoal Grill: Bank coals to one side so the opposite side has indirect heat. For kamado-style or drum smokers, use a diffuser plate or set the ribs away from direct coals.
Pellet Grill: Pellet grills already provide indirect heat thanks to the diffuser plate. Set the grill to 275°F and place the ribs anywhere on the cooking surface.
Countertop Convection or Ninja-style Grill: Use the smoker or indirect setting with wood chips or pellets, following the manufacturer’s instructions to maintain 250–275°F.
- STEP FOUR: Cook until the internal temperature of the ribs reaches 200–205°F (93–96°C). This usually takes about 3 hours, depending on thickness and grill stability.
PRO TIP: Insert a digital thermometer probe from the short end of a rib toward the center to get an accurate read.
How to serve BBQ beef finger ribs
When the ribs are tender, remove them from the grill and let them rest briefly. Garnish with toasted sesame seeds and sliced green onions, and serve with sticky white rice or your favorite sides.
Plan on about two ribs per person, or three to four if you halved them before cooking.
The marinade already delivers great flavor, but these ribs also pair well with your favorite BBQ sauce if you want a saucier finish.
Storage
Store cooled ribs in an airtight container in the refrigerator for up to 5 days, or freeze in a sealed container or heavy freezer bag for up to 6 months. Reheat gently to preserve tenderness.
GCG Pro Pitmaster Tips
- Trim off the costal cartilage before cooking.
- Marinate for 4–8 hours for best flavor and tenderness.
- Cook low and slow to 200–205°F for melt-in-your-mouth results.
Frequently Asked Questions
Check your local grocery store or butcher. If they don’t stock them, ask your butcher to special order cut 124A or to remove the costal cartilage for you.
Follow the trimming and marinating steps, then place the ribs on a rack set over a lined rimmed baking sheet. Bake at 250°F until tender—timing will be similar to the grill method.
They’re cut from the muscle between the rib bones on a cow. The long, narrow strips resemble fingers, hence the name.
More BBQ beef ribs recipes
- How to Smoke Short Plate Ribs (Dino Bones)
- Grilled Kalbi (Korean Short Rib Recipe)
- Smoked Beef Back Ribs
- Melt in Your Mouth Beef Short Ribs
- Grilled Tender Juicy Boneless Beef Ribs
What to serve with beef ribs
- Extra Creamy Hawaiian Macaroni Salad
- Grilled Bok Choy
- Alabama White Sauce Kale Slaw
- Hasselback Sweet Potatoes
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BBQ Teriyaki Beef Rib Fingers
Ingredients
- 2 lbs beef finger ribs
- 1/2 cup brown sugar
- 1/2 cup soy sauce
- 1/2 cup white vinegar
- 1/2 cup water
- 6 oz can pineapple juice
- 3 cloves garlic, chopped
- 1 tsp kosher salt
- 1 tsp coarse black pepper
- 1/2 tsp Korean chile flakes
Instructions
-
Trim: Remove the cartilage from each rib finger and cut each rib in half if desired.
-
Marinate: Place ribs in a large zip-top bag and add the remaining ingredients. Seal, remove excess air, massage to coat, and refrigerate 4–8 hours.
-
Grill: Heat your grill or smoker to 250–275°F with an indirect zone. Remove ribs from the marinade and cook over indirect heat until the internal temperature reaches about 203°F, roughly 3 hours.
Notes
Nutrition
Nutrition info is an estimate and should be used as a guideline.