The local commissary had some things called rib fingers (beef) in cryovac a few weeks ago and not knowing what they were I asked. It is the meat cut out from between the rib bones and sold as "rib fingers".
First off, they a small strips of meat with the fat and membrane still attached so that has to be removed. Not a big deal but it is a little tedious on each piece of meat.
I have tried smoking them twice now, once at 4.5 hours and very low, tough is a good word to use here, almost jerky on a couple of the thinner ones. Second time I did them for 2 hours and they came out fairly tough. We won't be doing that again.
I will probably get another pack and try something else. possibly stew or another place where braising can take place.
Any ideas on how to use these small pieces of meat, because smoking them is off the table. If I want smoked ribs then I will get ribs.
bob