Beef Fingers, also known as Beef Riblets, cooked on a Himalayan Salt Block is one of the tastiest and easiest ways I have ever cooked beef! It is as simple as taking a cut of beef, placing it on the sizzling hot salt block and in just a few minutes, you have delicious, tender pieces of meat that will melt in your mouth.
You don’t need to limit yourself to just riblets when cooking on a salt block either. You can cook pretty much anything you want on one! The best thing about it, is you don’t need to marinate or season. The salt block gives your meat or produce the best flavor, and it cooks it all the way through!
I recently attended a meat cutting tour hosted by New York Beef Council where I was shown how to cut a primal rib and was sent home with the steaks and roasts I cut for my own use. I was not paid for attending this event, nor was I required to write a post. All opinions are my own.
Beef Fingers on Salt Block Cooking Experimentation
Salt Block Cooking FAQ’s
Salt Block Cooking is not hard! It just takes patience and time. Your salt block needs to be sizzling hot when you cook on it. So, you have pre heating time and then of course, after you have cooked your food, you need cooling down time before you can put it away.
Yes, you can, and I have! And, it turns out incredibly delicious!
Depending on what you cook, it may take a little work. However, it is not hard to clean. You use a damp sponge and scrubbing brush. After cleaning, pat dry with a paper towel and store in a humid free spot.
Yes, you should get many uses out of your salt block. The salt itself does not need a detergent cleaning due to antimicrobial properties of the salt.
The Rib Subprimal and Intercostal Pieces
You may be wondering what part of the cow “rib fingers” or ” beef riblets”come from! They are the Intercostal pieces of beef cut from between individual ribs in the Rib primal. Being cut from the bone, it is one of the tastiest parts of beef you can consume!
Buying Beef Fingers in your store may be a difficult task as they aren’t readily available in the meat case. As a matter of fact, if you were to ask the butcher in a regular store, you may not get what your asking for, or, they may not know exactly what you’re looking for! Your best bet is to go to a butcher shop if you want them to provide the cut to you. However, you can also cut your own beef fingers if you buy a rib primal!
What type of cuts you can get from a Rib Primal besides beef fingers
Do you know you can save money, by buying your own Rib Primal, and then cut your own steaks and roasts? And, therefore, cut your own beef fingers! Here is what you can get when you cut your own Rib Primal:
- Ribeye Steaks (~3 to 4 steaks at 3/4 to 1″ thick)
- Intercostal muscles, or the riblets aka rib fingers
- Ribeye Cap (options for use below)
- Roll it for a pinwheel option
- Slice it thin for saute
- Cut 1″ thick for grilling steaks
- Ribeye Filet
- Ribeye Petite Roasts
I highly encourage you to check out the photos and videos on Beef it’s whats for Dinner for an idea on how to cut your own beef!
You may need
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More about beef
Beef it’s what for dinner is a great resource for viewing the cuts of Rib Primal and video instruction!
I love learning new cooking methods like this salt block cooking. Another post I wrote you may be interested in is how to sous vide steak! Next on my list is smoking meat. I really want to try this recipe for Texas Style Smoked Beef Brisket! What is on your list?
- Beef Riblets or any other cut of beef you wish to cook, sliced thin
- Himalayan Salt Block
- Slowly heat salt block on grill until hot. Test by hoovering the back of your hand over the salt block. When it is too hot to keep your hand close to the salt, it is ready.
- Place pieces of beef on salt block and cook for 2-3 minutes on each side, until beef has reached desired degree of doneness.