Sticky Teriyaki BBQ Beef Finger Ribs

What are beef finger ribs

Beef finger ribs are long, narrow boneless strips of meat trimmed from the rib primal — the same area that yields prime rib. They are sometimes removed when butchers prepare tomahawk ribeye steaks and are known for concentrated beefy flavor. When you find them at a butcher or grocery store, they make a terrific, affordable option for grilling or smoking.

Before cooking, remove any remaining costal cartilage; it stays tough and won’t tenderize during the cook. A short marinade with sugar and acid enhances flavor and helps the meat brown without requiring a separate barbecue sauce. For the most tender result, slow-cook these ribs over indirect heat so the connective tissue can break down and the marbling can render.

Ingredients

This recipe uses a straightforward teriyaki-style marinade that balances sweetness, salt, acid, and a touch of heat to highlight the beef.

• Pineapple Juice: One 6-ounce can adds sweetness and tenderizing enzymes.
• Soy Sauce: Provides saltiness and umami depth.
• White Vinegar: Brightens the marinade and helps tenderize.
• Brown Sugar: Use dark brown sugar for richer caramel notes.
• Garlic: Roughly chopped fresh cloves for aromatic flavor.
• Water, Kosher Salt, Coarse Black Pepper and Korean or red chile flakes for heat.

Substitutions: Gochugaru (Korean chile flakes) is used here; cayenne, red pepper flakes, or hot sauce are suitable alternatives.

See the full recipe card below for exact amounts, servings, and cook times.

1. STEP ONE — Trim: Remove the ribs from their packaging and pat them dry. Trim off any tough cartilage with a sharp fillet knife. You can leave each rib whole or cut them in half for shorter pieces.

2. STEP TWO — Marinate: Place the trimmed ribs in a large zip-top bag. Add the marinade ingredients, squeeze out excess air, seal, and massage the liquid into the meat. Refrigerate for 4–8 hours to let flavors penetrate.

3. STEP THREE — Smoke or Grill Indirect: Preheat your grill or smoker to 250–275°F with an indirect heat zone. Remove ribs from the marinade and place them over indirect heat. For additional smoky flavor, add wood chips or chunks at the start of the cook.

4. STEP FOUR — Finish: Cook until the internal temperature reaches 200–205°F. For most setups this takes about three hours. The ribs are done when connective tissue is tender and the meat pulls apart easily.

PRO TIP: Insert a digital thermometer into the short end of a rib toward the center for 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 sesame seeds and thinly sliced green onions. These ribs pair wonderfully with sticky white rice that soaks up the marinade juices.

Plan on about two whole ribs per person, or three to four half-ribs if you cut them. The marinade already provides robust flavor, but you can offer a favorite barbecue sauce at the table for those who like an extra glaze.

Storage

Store leftover ribs in an airtight container in the refrigerator for up to five days. For longer storage, wrap tightly and freeze for up to six months. Reheat gently to preserve moisture.

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

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