I have had ribfingers on the BBQ before, 150C for 1,5 hours, but this time I tried your method and WOW!!! So much more tender, very very nice. Thank you.
I just tried that “tweety rub “ with a pork chop “ Bondiola” ( pork neck’s chop) but cooked it on cast iron skilled… just came out outstanding. Will try next time with bkk sauce you shared with us….. that rub!!! is my God what can I saaayyyy!! . Thank you very much for sharing with us …. Eager to watch your next videos Saturday and sundays as your subscriber I know you post… regards from Ecuador
Damnit MR Roel those looked soo good especially right before you wrapped. It really blows that color can’t stay the same after wrapping is completed tho. Nicely executed.
Ben ik toch benieuwd wat jij vind van ribfingers op een houtgestookte WSM of pit barrel zonder deflectors. Net niet gegrild door de grote afstand tot het vuur, maar wel lekker knapperig. Ik denk alleen niet dat het slim is om een saus te gebruiken. Misschien een glaze, maar dan nog krijg je denk ik niet dat knapperige.
Online butchers....Sligro also carries iberico fingers. And well recommended btw - ribfingers are an awsome snack. No need for sauce or wrapping imo: iberico is good enough on its own and doesnt need all that gunk or fuss. Mine go on the UDS around 150C, just grates, no deflector. Its a less than 2 hr cook.
@@czondag 100% agreed. In the end you get what you pay for. Be friends with your local butcher is always a good plan! Just try. Do side by side tests (mince, sausage, chicken, steak, anything!). Thank me later!
Are these just "rib fingers" or "Iberico rib fingers"? The latter I know pretty well (I wouldn't call this cut unknown!), I've however never seen the former in any store... hence the question :)
@@dvanurk I thought it was uniquely Afrikaans, I am 45yrs old, lived in the UK for 12 years and travelled Europe extensively. I am amazed, it is the first time I hear it outside SA. We use it for many things: Lekker [lek-uh] is a widely used term indicating that something... 'great' or … 'nice'. For example, 'The food was lekker', or 'We had a lekker day. I can also say, that was lekker kak (terribly shit).
I have had ribfingers on the BBQ before, 150C for 1,5 hours, but this time I tried your method and WOW!!!
So much more tender, very very nice.
Thank you.
Finally a scraps episode!
Hello from Germany, I think your video is wonderful! a heartfelt thank you
Since when are rib fingers an unknown cut?
They're delicious though! And these look excellent 😊
Wow, dat ziet er ècht lekker uit. Ik ga het zeker proberen!
I’m gonna try them in the rotisserie
I just tried that “tweety rub “ with a pork chop “ Bondiola” ( pork neck’s chop) but cooked it on cast iron skilled… just came out outstanding. Will try next time with bkk sauce you shared with us….. that rub!!! is my God what can I saaayyyy!! . Thank you very much for sharing with us …. Eager to watch your next videos Saturday and sundays as your subscriber I know you post… regards from Ecuador
I know what I'm smoking this weekend 👍
A doobie?
In my country, Bulgaria, this is not a cheap cut. After the neck steaks, this is the most expensive part. Super recipe.
Everyone likes it juicy and tender 👌
Ohw man, looking great and 😋
Thanks Roel! - These look awesome! - Cheers!
Super, die werde ich definitiv nachmachen.... Mega lecker!!!! Beste Grüße
tremendous!
Thanks for the great video as usual!
Here is a trivia question: why is aluminum foil shiny on one side and dull on the other?
In Spain . 1 iberico kg is 14euros. Its amanzing.
Iberico is the king of pork, I might say of all meat 😎
🙋 Hey Pitmasterx !!! Piggy gorgeous 😋🍻😂
Damnit MR Roel those looked soo good especially right before you wrapped. It really blows that color can’t stay the same after wrapping is completed tho. Nicely executed.
Pile a plate high for me!
bonjours super vidéo j adore .c est quelle morceau en FRANCE. Merci
💪🏻
Hi Roel, het is wuster-shur saus
have a question, can you pre smoke them and put them back in aluminium foil later that day?
Ben ik toch benieuwd wat jij vind van ribfingers op een houtgestookte WSM of pit barrel zonder deflectors. Net niet gegrild door de grote afstand tot het vuur, maar wel lekker knapperig.
Ik denk alleen niet dat het slim is om een saus te gebruiken. Misschien een glaze, maar dan nog krijg je denk ik niet dat knapperige.
😋😋
Sorry , but i'm new to this channel, but is this a Nutella Glass that you are using as a "Rubspender"?
It sure is! Well spotted.
GREAT! Cheers from Austria!
Can you post a link to where we can get some of that thick tinfoil,
plzzz n thanxzz
can you buy those in a regular grocery (AH, Jumbo, ect) or do I need to go to a butcher
Never never never buy bbq meat at AH or Jumbo… buy good meat instead
Online butchers....Sligro also carries iberico fingers. And well recommended btw - ribfingers are an awsome snack.
No need for sauce or wrapping imo: iberico is good enough on its own and doesnt need all that gunk or fuss. Mine go on the UDS around 150C, just grates, no deflector.
Its a less than 2 hr cook.
@@czondag 100% agreed. In the end you get what you pay for.
Be friends with your local butcher is always a good plan!
Just try. Do side by side tests (mince, sausage, chicken, steak, anything!).
Thank me later!
so is this same as country style ribs?
Was thinking that too. I think CSR are generally thicker, though.
Lekkel lekkel
Are these just "rib fingers" or "Iberico rib fingers"? The latter I know pretty well (I wouldn't call this cut unknown!), I've however never seen the former in any store... hence the question :)
🍽🍽🍽🍽👍🏻👍🏻👍🏻👍🏻💯💯💯💯
🙂😋
pork stripes, dat snapt mijn slager niet? hoe noemen we dit in Nederland?
Ribfingers
beefensteak.nl/iberico-ribfingers/?gclid=Cj0KCQjw1_SkBhDwARIsANbGpFvAywm8YMtLk9E62H5iFAz_wAeN_2j6jB6x7AXUSFyi20sDEP6UY2kaApZ0EALw_wcB
@@PITMASTERXvind je dit goedkoop?
i need that aluminum foil..
Rib fingers zijn toch niets nieuws? 🤔
Did you just say "Lekker man" at the end? That means delicious man in Afrikaans.
Dutch language.
@@dvanurk Is lekker a word in Dutch or has it made its way back to Holland?
@@PowrAl Lekker is a Dutch word and was exported with the VOC to South Africa 🇿🇦 with al the other Dutch words to eventually become Afrikaans.
More or less the same in Danish except the spelling is a bit different: "lækkert mand".
@@dvanurk I thought it was uniquely Afrikaans, I am 45yrs old, lived in the UK for 12 years and travelled Europe extensively. I am amazed, it is the first time I hear it outside SA. We use it for many things: Lekker [lek-uh] is a widely used term indicating that something... 'great' or … 'nice'. For example, 'The food was lekker', or 'We had a lekker day. I can also say, that was lekker kak (terribly shit).
Bro used more meat strips than grounds of pepper 🤦🏽♂️
😜 Promo-SM