Rib Finger Recipe

Trim and pat dry

Trim any excess silverskin or large pieces of fat from the rib fingers. Pat the rib fingers thoroughly dry with paper towels. Dry meat sears better and develops better crust.

Apply binder

Lightly coat the rib fingers with the yellow mustard (or a thin film of neutral oil) to help the dry rub adhere. Use about 1 tablespoon for the whole batch and rub it evenly over each piece.

Season

Combine kosher salt, black pepper, smoked paprika, and garlic powder. Evenly sprinkle and rub the seasoning mix over all sides of the rib fingers. Press the rub in so it forms a thin crust.

Rest before cooking

Let the seasoned rib fingers rest at room temperature for 20–30 minutes (or refrigerate up to 4 hours if prepping ahead) to allow the flavors to penetrate and to take the chill off for more even cooking.

Preheat pan or grill

If using a cast-iron skillet or heavy pan, place it over medium-high heat and let it get very hot for 5 minutes. If using a grill, preheat to medium-high (about 425–450°F / 220–230°C) and oil the grates.

Sear in batches

Add 1 tablespoon neutral oil to the hot pan. Arrange rib fingers in a single layer without crowding; sear for 2–3 minutes per side until a deep brown crust forms. Work in batches so the pan temperature stays high. Add more oil between batches as needed.

Finish with butter & herbs

When the last batch is nearly done, reduce heat to medium, add 1 tablespoon butter and the fresh thyme to the pan. Tilt the pan slightly and spoon the melted butter and herb-infused fat over the rib fingers for 30–60 seconds to glaze and finish.

Optional oven finish (for thicker pieces)

If rib fingers are thick or you prefer more even doneness, after searing transfer the pan to a 375°F (190°C) oven for 5–8 minutes until internal temperature reaches 125–130°F for medium-rare, or 135°F for medium. Use a meat thermometer for accuracy.

Rest

Transfer cooked rib fingers to a cutting board or plate, tent loosely with foil and rest for 5–7 minutes to let juices redistribute.

Finish with acid

Before serving, drizzle the resting rib fingers with the optional lemon juice or a splash of your preferred sauce to brighten the flavors.

Arrange rib fingers on a serving platter, sprinkle with chopped parsley and serve immediately with hot sauce or BBQ sauce on the side. Enjoy while warm.