Fiery Smoky BBQ Burnt Ends

Allergens

Wheat (from BBQ sauce)

Ingredients

• 2 lbs beef short ribs
• 1 cup BBQ rub (salt, pepper, paprika, garlic powder, onion powder, cumin, chili powder)
• 1 cup homemade BBQ sauce or your favorite store
• bought sauce
• 1/4 cup apple cider vinegar
• 1/2 cup brown sugar
• 1 tbsp hot sauce (optional)
• Wood chips for smoking (hickory, oak, or mesquite)

Instructions

1. Start by trimming any excess fat or silverskin from the short ribs. Then, generously coat them with your BBQ rub, making sure to press the seasoning into the meat. Let the ribs sit while you prepare the smoker.
2. Soak wood chips in water for at least 30 minutes to prevent them from burning too quickly.
3. Preheat your smoker to 225°F (107°C) and add soaked wood chips to create a smoky environment.
4. Place the short ribs on the smoker grate, close the lid, and let them smoke for 2 hours.
5. In a saucepan, combine BBQ sauce, apple cider vinegar, brown sugar, and hot sauce (if using). Bring to a simmer and cook for 5 minutes, stirring occasionally.
6. After 2 hours of smoking, wrap the short ribs in aluminum foil with a few tablespoons of the prepared sauce. Return them to the smoker and continue cooking for another 4 6 hours until the meat is tender and pulls apart easily.
7. Unwrap the ribs from the foil, brush them with more BBQ sauce, and cook for an additional 20 minutes on each side, allowing the sauce to caramelize and create a glossy bark.
8. Remove the burnt ends from the smoker and let them rest for 10 minutes before slicing and serving.

Chef’s Insight

The key to perfect burnt ends is patience. Letting the meat cook low and slow allows the connective tissue to break down, resulting in tender, juicy bites that are worth every minute of waiting.

Notes

Be sure to use a smoker or set up your grill for indirect heat cooking to ensure even cooking and that iconic smoky flavor.