Prepare the Beef Ribs:
- Take the boneless beef ribs and cut them into bite-size cubes. Place the cubes in a bowl or a hotel pan for seasoning.
Create the Seasoning Mix:
- In a separate bowl, mix together the seasoning using 2 parts 16 mesh black pepper and 1 part Lawry's seasoning salt.
- Sprinkle the seasoning mix evenly over the beef cubes, ensuring they are coated thoroughly on all sides. Gently toss the beef cubes to distribute the seasoning evenly.
- Transfer the seasoned beef cubes onto a wire rack to make it easier to move them onto the smoker later.
Fire up the Pit:
- Preheat your smoker to a temperature range of 250-275 degrees Fahrenheit (121-135 degrees Celsius) for the majority of the cooking process.
- Place the seasoned beef cubes on the smoker grates and close the lid.
- Let the beef cubes smoke for a couple of hours.
Check Internal Temperature:
- After about 3 hours of smoking, the beef cubes should have an internal temperature well over 200 degrees Fahrenheit (93 degrees Celsius).
Choose the Cooking Option:
- At this point, you have a few options for finishing the beef rib burnt ends:
Option 1: Saucing Method
- Transfer the smoked beef cubes into a pan and coat them with your favorite BBQ sauce or melted butter.
- Return the pan to the smoker at the same temperature for about 3-4 hours until the burnt ends become nice and tender.
Option 2: Overnight Method
- Place the smoked beef cubes in a hotel pan and cover them with beef tallow until they are submerged.
- Cover the pan with a lid and return it to the smoker at the same temperature for about 3-4 hours until the burnt ends are tender.
- Alternatively, you can cover the pan and let it sit in an oven at 180 degrees Fahrenheit (82 degrees Celsius) overnight.
Glaze the Burnt Ends (Optional):
- If desired, take the beef rib burnt ends out of the pan and place them on the smoker to glaze them slightly just for a couple of minutes
- Your beef rib burnt ends are now ready to be enjoyed! Serve them as a delicious party snack
