Tuesday, 11 August 2009

Smoked Beef Finger Ribs

I am finally back at home for a stretch where I can resume some cookery of the smoker and/or pressure cooker variety! On the menu, smoked beef finger ribs

At this juncture I would like to give you some details on what Beef Finger Ribs are in terms of cut, but I can't as I just don't know. I tried to look online, but didn't find any further details, and many items discussed "boneless beef finger ribs" which these aren't - they have bone. I would like to say that the obvious is that they are a product from the cow that comes from the ribs, but then using that logic one may also think that they are a cow fingers product as well. What I can confirm based on visual (vs. the logic scenario) is they are definitely a rib product. But not the usual large ribs, so likely from a different area or a different trim.

I approached the ribs in usual smoker fashion. Dry rub marinade; sprtizing, basting with sauce. Here's the rundown.

I first used a plain basic (lazy) dry rub of salt, pepper, garlic powder and onion powder. (In hindsight, I should have used something more zesty and less salty such as my ancho dry rub or spicy dry rub which I make in supply so I always have it on hand). I let the dry rub absorb for about 1/2 hour.

I used a grapvine wood pellet and let the ribs cook at 225F for about 4 hours. I would normally suggest sprtizing with apple juice every 1/2 hour for the last 3 hours, but we ended up going for a motorcycle ride and I was able to only sprtiz for a couple of hours.

Finally, I made a yummy Chipotle Raspberry bbq baste/mop type sauce which I mopped the ribs with 3 times during the last 45 minutes of cooking. I also served a bit on the side for extra dipping (if you do this, be sure you aren't using any that's had the potential of cross-contamination).

The result. Pretty delicious. Served with some corn on the cob and beets with fresh dill all from the farmers market. Does it get any better?

Chipotle Raspberry Mop Sauce

14 oz can tomatoes with sauce
2 chipotle peppers in adobo sauce
4 cloves garlic minced
2 cups frozen raspberries
3/4 cup ketchup
3 tbsp molasses
1/4 cup raspberry vinegar
1/4 cup Worcestershire sauce
1 tbsp onion powder
2 tsp celery seed
2 tsp black pepper

Process the tomatoes and chipotle peppers together until smooth and pour into a large saucepan. Add remaining ingredients and bring to a boil stirring often. Reduce heat, and let simmer for 30-60 minutes.

1 comment:

  1. Do you cook them in direct or inderct heat?