Beef Rib Burnt Ends

Disclosure: This post was sponsored by Head Country Bar-B-Q, but all words and opinions are my own.

I think most people who know barbecue have heard of burnt ends. It’s typically the point of the brisket smoked, cubed, sauced, and smoked again. It makes for a delicious, tender, and smoky bite. I came across some boneless beef chuck short ribs while shopping at my local warehouse club. The rib bones have been removed so the price per pound made it a no-brainer for me. You can ask your butcher or local grocery store to see if they can order or cut it for you. The marbling is a lot more uniform in beef ribs than brisket. The rib meat tastes richer and comes out even more tender because of it. The slab I bought came divided so the cook time was shorter. You can also use plate ribs, but keep in mind, they are much larger in size. I like my burnt ends sweet and spicy, but if you prefer something tamer, use the Head Country Championship Seasoning, The Original and Head Country Bar-B-Q Sauce, The Original. This recipe was inspired by a Houston BBQ joint who has boneless beef rib burnt ends as specials.

Ingredients:
Head Country Championship Seasoning, High Plains Heat
Head Country Bar-B-Q Sauce, Hot & Spicy
Slab of boneless beef ribs
Apple juice
Water

Instructions:
1. Preheat your smoker to your desire temperature. Anywhere between 225-275F should be fine.

2. Make sure the meat is dry. Apply the rub liberally to all sides.

3. Put the beef in the smoker.

4. In a spray bottle, add 1 part water to 1 part apple juice. You only probably need a half cup of the mixture. Spritz the slab every 45 minutes or so to keep the beef moist.

5. Pull the meat once the internal temperature hits about 185F.