West Texas Style Beef Finger Ribs

West Texas barbecue is rooted in simplicity. It is all about cooking over direct heat using mesquite wood and letting the fire do the work. This cowboy style of cooking has influenced modern live fire techniques, bringing bold flavor and a hands-on approach back into today’s barbecue scene.

In this cook, beef finger ribs take center stage. Unlike beef back ribs, finger ribs come from the plate section of the cow near the brisket, making them more marbled, richer, and better suited for higher heat cooking. Beef back ribs are leaner and come from the ribeye area, which makes them better for traditional low and slow methods.

These ribs are cooked hot and fast over an open fire on the Oklahoma Joe’s Firecraft Series Barrel Grill, building a deep bark while rendering the fat for a juicy, flavorful bite.