Beef fingers are the meat between the Beef ribs. They are full of collagen, which make them full of flavour, but very chewy. However, if you can break down the collagen, you have the most flavourful and tender rib meat you will ever eat! Collagen breaks down at 160 degrees Fahrenheit, so it is important to cook above this temperature. But don't go too high, in order to prevent drying out the meat too much. If you are short on time, you can raise the temperature to 172F, and cook for 6 hours, with similar results (the meat may be a bit dryer, and not as tender). To get that nice BBQ taste, grill for 3-5 minutes, to get a nice char on the outside, without further cooking the inside. Season or sauce to taste, but I personally leave it as is to taste that amazing beef flavour! Pair this with your favorite hearty red wine and enjoy!!!