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.
Head Country Championship Seasoning, High Plains Heat
Head Country Bar-B-Q Sauce, Hot & Spicy
Slab of boneless beef ribs
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.
6. Cube the beef into bite sizes.
7. Place the cubed beef into a foil pan.
8. Coat the cubes with the sauce. Make sure they are well coated.
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.
Until next time, happy smoking…