Recipes / Beef Rib Burnt Ends

Beef Rib Burnt Ends

Beef Rib
Burnt Ends

Jul 27, 22

Beef Rib Burnt Ends

Beef Rib Burnt Ends

Cook Time: 9 HRS
Print Recipe
Print Recipe


This week I make another version of burnt ends, with boneless beef ribs. If you see this cut at your local market, be sure to pick it up and try this out!


- USDA boneless beef ribs (beef chuck ribs)

- 16 mesh black pepper

- Lawry's seasoning salt

- Beef tallow (optional)

- Your favorite BBQ sauce (optional)


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

Brad author info

Hi, I'm Brad

"My goal is to provide recipes meant for the backyard, but using skills I've learned with my years cooking professionally. Go cook something outside!"

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