Smoked WHISKEY Beef Ribfingers

whiskey

🥗Healthier: apple cider

💰Cheaper: non-alcoholic whiskey alternative

Apple cider adds sweetness without alcohol.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: granulated sugar

Coconut sugar is less processed.

hickory wood chips

💰Cheaper: oak wood chips

Oak is more readily available.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Vegetable oil is more economical.

Thank the sponsor of the video.

Introduce the dish and explain what rib fingers are.

Discuss the importance of creating your own rub recipe.

Start with 2 tablespoons of fine table salt, 1 tablespoon of paprika powder, and 1 tablespoon of onion powder to create a basic rub.

Add 1 tablespoon of chili flakes for spice, adjusting to taste.

Use 1/4 tablespoon of granulated garlic for flavor.

Add 1 tablespoon of ginger to freshen the rub.

Mix the ingredients thoroughly and taste test to ensure flavor is exciting.

Transfer the rub to a shaker jar for easy application.

Coat the beef ribfingers heavily with the barbecue rub.

Let the ribfingers sit to allow the rub to penetrate the meat.

Fire up the Bernhardt pellet smoker and set it to 120 degrees Celsius for maximum smoke flavor.

Check the pellet hopper to ensure there are sufficient pellets for cooking.

Place the ribfingers directly over the dripping tray in the smoker.

Season any missed spots on the ribfingers with extra rub.

After one hour of cooking, check the ribfingers for color and moisture.

Flip the ribfingers to ensure even cooking and continue cooking until tender.

Prepare a basting sauce with a glass of whiskey, 1 teaspoon of honey, and juice from half a lemon.

Brush the basting sauce onto the ribfingers to enhance flavor.

Remove the ribfingers from the smoker when they reach a temperature of 92 degrees Celsius and let them rest.

Describe the final product, highlighting the flavors and texture of the ribfingers.

Cooking Techniques

Equipment Needed

Spice Level: