Beef Rib Burnt Ends

Name: Beef Rib Burnt Ends
Prep time: 5 min
Cook time: 6 h
Total time: 6 h 5 min
Yield: 14
Cuisine: American
Ingredients: Creekstone Farms Beef Plate Short Ribs; Blue’s Hog Honey Mustard; Plowboys BBQ Bovine Bold; Big Rick’s Original Bar-B-Cue Sauce

Sep 17, 2024 • Tom Jackson

Fire up the smoker and get ready to indulge in these tender, smoky, and irresistibly saucy beef rib burnt ends that are sure to be the star of your next BBQ! To make Beef Rib Burnt Ends, start by preheating your Yoder Smokers YS640 Pellet Grill to 250ºF. Coat Creekstone Farms Beef Plate Short Ribs with a thin layer of Blue’s Hog Honey Mustard, then season with Plowboys BBQ Bovine Bold. Let the rub sit until it appears wet, about 5-10 minutes. Smoke the ribs until they reach an internal temperature of 205ºF-210ºF and are probe-tender. Remove the ribs from the smoker and separate the meat from the bones by running a knife along the top side. Cut the meat into 1”-2” cubes and toss lightly with Big Rick’s Original Bar-B-Cue Sauce. Place the cubes on a foil-lined pan, return them to the grill, and let the sauce set for about 30 minutes. Serve warm.

Beef Rib Burnt Ends

Tom Jackson

Rated 5.0 stars by 3 users

Cuisine

American

Servings

14

Prep Time

5 minutes

Cook Time

6 hours

Calories

196

Get ready to level up your BBQ game with these mouthwatering Beef Rib Burnt Ends! Imagine juicy, tender cubes of beef, packed with smoky flavor, and coated in a sticky-sweet barbecue glaze that'll have you licking your fingers clean. We’re taking Creekstone Farms Beef Plate Short Ribs, slathering them with mustard and bold seasoning, smoking them low and slow, then tossing them in Big Rick’s Bar-B-Cue Sauce for the ultimate BBQ indulgence. Whether you're hosting a backyard cookout or just craving something seriously delicious, these burnt ends are guaranteed to be a hit!

Ingredients

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Directions

Preheat your Yoder Smokers YS640 Pellet Grill to 250ºF.
Apply a thin layer of Blue’s Hog Honey Mustard to the surface of the beef. Season with Plowboys BBQ Bovine Bold. Let sit until the rub looks wet on the surface, about 5-10 minutes.
Smoke until you reach an internal temperature of 205ºF-210ºF and probe tender. Remove from the smoker.
Run a knife along the top side of the bones, separating the meat from the bones. Slice the meat into 1”-2” cubes. Toss lightly in Big Rick’s Original Bar-B-Cue Sauce. Place on a foil lined pan and return to the grill and let the sauce set up for about 30 minutes. Serve warm.

Recipe Note

Other Recipes You Might Enjoy:

Kansas City Brisket Burnt Ends

Easy Smoked Beef Short Ribs

Recipe Highlights and Insights:

Burnt ends, a beloved staple of barbecue culture, have deep roots in Kansas City-style barbecue, where they were originally considered a byproduct of smoking beef brisket. Traditionally, pitmasters would cut off the fattier, tougher, and more charred edges of the brisket flat, which developed an intense smoky flavor after hours in the smoker. These irregularly shaped pieces were often too well-done to serve as part of the main brisket plate, but their rich, caramelized bark and tender interior made them a hidden gem among barbecue aficionados. Over time, burnt ends gained popularity and became a sought-after delicacy, evolving from a discarded trim to a signature dish. Today, they are often served as an appetizer or main course, prized for their melt-in-your-mouth texture and complex smoky-sweet flavor.