Rib-Finger Burnt Ends
Now that the summer has begun and some of you are already on holiday or will soon have another recipe today. This time a snack, which by the way can also go well with the main meal. The rib finger where does it come from, you might wonder ?! Well that is an easy one, because it is the meat between the spare ribs. And today we prepare these according to the burnt ends method.
- 1 kg of rib fingers
- Blues Hog Sweet & Savory BBQ rub
- The Rose Garden Tropical Passion Competition BBQ Sauze 'n Glace
- Paste 100g butter zz
- 4 tbsp honey
Step 1 Season the rib fingers with the rub on all sides, then put it in the fridge for 1 hour.
Step 2 Light your Q and prepare it indirectly. Add a few chuncks of smoke wood to the hot coals. Place your grid on it and there on the seasoned rib fingers. Make sure that they do not touch each other, this way the smoke can reach well. Close the lid and let it smoke for 1.5 - 2 hours at 100-105°C.
Step 3 After 1.5 - 2 hours they can be put in the aluminum container. Add a generous splash of bbq sauce, 100g butter and 4 tbsp honey. Close the aluminum container with the aluminum foil. Place the container back on the Q and close the lid for 30 minutes.
The film may peel off after 30 minutes. Mix the rib fingers with the mixture well and close the lid of your Q. Repeat this 3-5 times every 10 minutes after this your rib finger burnt ends are ready.
Great with drinks, but also great on a pancake or wrap.
Home made meat specialties
Fire and smoke