Beef rib finger meat, rubbed and smoked then wrapped in foil with a bourbon-honey sauce, with a grilled variation

With a sharp six-inch boning knife, get under the membrane on the rib fingers and pull it off, keeping as much meat as possible.

Mix a rub of salt, coarse black pepper, brown sugar, garlic powder and smoked paprika.

Coat the meat with a little HP sauce as a binder so the seasoning sticks.

Season evenly and gently on both sides; the pieces are thin.

Smoke about an hour (later described as 'in 250 degree smoke for an hour', 11:33).

Mix a sauce of bourbon, hot honey, a little Worcestershire, a little soy sauce, garlic paste and brown sugar.

At about 160 degrees internal, lay the ribs on foil with a couple of spoonfuls of the sauce and a couple of knobs of butter; wrap tightly and return to the smoker to reach about 200.

Variation: grill two reserved pieces over medium-low, turning often, about 25 minutes to half an hour to around 200 degrees.

Variation: baste with the sauce once they colour; move them to the side with no heat if they get too hot, since rushing stops the fat breaking down.

Baste again; take off the grill at about 200 degrees (it took 40 to 45 minutes). Unwrap the smoked ribs and serve.