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Nutrition Facts
Serving Size 336 g
(Approx. 6 Servings)
Amount Per Serving
Calories 890 Calories From Fat 520
% Daily Value*
Total Fat 57 g 88%
Saturated Fat 23 g 115%
Trans Fat 0.0 g
Cholesterol 240 mg 80%
Sodium 1900 mg 79%
Total Carbohydrate 20 g 7%
Dietary Fiber 2 g 8%
Sugars 18 g
Protein 75 g
Vitamin A 8% Iron 45%
Vitamin C 8% Calcium 6%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
BBQ Beef Finger Ribs
Prep Time
30 minutes
Cook Time
2 hours
Total Time
2 h 30 m
6  People


Recipe makes 6 Servings

3 1/2 Lb Beef Finger Ribs, trimmed of excess fat
3 Tbsp McCormick Grill Mates Montreal Seasoning
14 Oz H-E-B Specialty Series Barbeque Sauce South Texas
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Remove the silver skin and excess fat from the bottom side of the ribs. Rub McCormick Grill Mates Montreal Seasoning into the finger ribs on all sides.
Cover ribs with plastic wrap and marinate in the refrigerator for 1 hour or overnight.
Arrange the charcoal briquettes or coals in a pyramid on the air intake side of the BBQ smoker or charcoal grill.
Line the opposite side of the grill bottom with foil to catch the fat drippings. Light the fire and allow it to burn for 20 minutes. Place the ribs fat-side up on the indirect heat side of the grill.
Close the smoker and rearrange the ribs every 15 minutes so that they get equal amounts of smoke and heat.
After 1 1/2 hours, heavily brush the ribs with the barbeque sauce and allow ribs to cook 30 more minutes until the sauce bubbles.
Remove the ribs from the grill and cool for 5 minutes before serving. Serve with additional sauce.



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