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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.
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3. Put the beef in the smoker.
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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.
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6. Cube the beef into bite sizes.
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7. Place the cubed beef into a foil pan.
8. Coat the cubes with the sauce. Make sure they are well coated.
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9. Insert the pan in the smoker.
10. Remove the pan after two hours or if the internal temperature of the beef is about 200F, whichever comes first.
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11. Enjoy.
Until next time, happy smoking…
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