Ingredients

Wood chips, soaked according to package directions 2½ lb (1.3 g) Beef Rib Finger Meat 2 tbsp (30 mL) Montreal-style steak spice ¾ cup (175 mL) barbecue sauce 2 tbsp (30 mL) butter, melted

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Directions

1. Fill drip pan part way with water and place under grill (off to one side). Preheat barbecue to medium-high (400°F/200°C). Turn off burner under drip pan. 2. Add soaked wood chips to smoker box. Alternatively, wrap 2 cups (5 oz/150 g) wood chips loosely in foil to create a small pouch, punching a few holes at the top of the pouch to let the smoke out. Place smoker box or pouch on the grill grate above the burner that is turned on for 10 to 20 minutes, or until starting to smoke. 3. Meanwhile, trim excess fat from the meat to your taste. Starting at the thicker end of each piece of meat, make a cut in between the meat and the fibrous silverskin, lifting the fat and silverskin away from the meat while you trim along the strip of meat. (Tip: Grip the silverskin with a paper towel to prevent slipping.). Discard the trim. 4. Place meat in a large bowl. Sprinkle with steak spice and toss until evenly coated. 5. When wood chips start to smoke, place meat on grill over the drip pan (off the heat). Close lid and cook for about 2 hours or until a thick crust has developed. 6. Remove meat from grill; let cool for 10 minutes. Cut meat crosswise into 1-inch (2.5 cm) pieces. Transfer to a 13 x 9-inch (3 L) foil pan. Combine barbecue sauce with melted butter in a bowl; pour over meat and toss to coat. Cover pan tightly with foil. 7. Place foil pan on grill over drip pan. Close lid and cook for 45 to 60 minutes or until meat is fork-tender. Remove foil cover; continue to cook for 15 to 20 minutes or until sauce has caramelized and meat is glazed. Let stand for 5 minutes before serving.

How to Cook It

Grilling

Cuts Used in This Recipe

Rib

Saucy Barbecue-Smoked Beef Burnt Ends

Ingredients

Directions

How to Cook It

Cuts Used in This Recipe

Rib Finger Meat

Plate, Rib Fingers Meat

Brisket Simmering Strips