Pork1h 25m
BBQ Iberico rib fingers
By BBQora kitchen
BeefLow & slow
Beer-braised beef rib fingers
These beer-stewed beef rib fingers are really delicious and perfect to give out at a party with friends or family.
Recipe source: Turn Don’t Burn — original recipe (opens in a new tab)
Automatically translated from Dutch, with terminology corrections. You can always view the original. Show original Dutch recipe
Total time4h 10m
Servings4
Grill / smoker120°C
Internal temperature—
Time & cooking details
Prep: 10m · Cook: 4h · Rest: See resting instructions
Intermediate · American
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The cook, step by step.
- 1
Step 1
Dep the beef rib fingers dry with kitchen paper and season them generously with a nice dry rub for beef.
- 2
Step 2
Light the BBQ for an indirect preparation at 120°C. Place the beef rib fingers on the grid and smoke them for about 2 hours with cherry smoke wood until they have built up a beautiful dark bark.
BBQ temperature: 120°C - 3
Step 3
Meanwhile mix the dark beer with the BBQ sauce, honey, mustard and garlic. Place the beef rib fingers in an aluminium dish and pour the beer mixture over it. The meat doesn't have to be completely under. Cover the dish well with aluminium foil and increase the temperature of the BBQ to 140°C. Let the beef rib fingers stove for about 2 hours until they are softer. After about 1.5 hours check the gap.
BBQ temperature: 140°C - 4
Step 4
Remove the beef rib fingers from the bowl and put them back on the grid and brush with an extra layer of BBQ sauce. Let them cook uncovered for 15 to 20 minutes so that the sauce caramelizes nicely and forms a sticky layer.
- 5
Step 5
Let the meat rest for a few minutes and serve! Bon appetit!
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