Memphis-Style BBQ Burnt Ends with Spicy Slaw

Allergens

Eggs (in mayonnaise), Soy (in Worcestershire sauce)

Ingredients

• 4 lbs beef short ribs
• 2 cups BBQ sauce (Memphis
• style)
• 1 cup apple cider vinegar
• 1/2 cup brown sugar
• 1/2 cup ketchup
• 1/4 cup Worcestershire sauce
• 1/4 cup molasses
• 1 tbsp paprika
• 1 tsp black pepper
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp cayenne pepper (optional)
• 2 cups coleslaw mix
• 1/2 cup mayonnaise
• 2 tbsp apple cider vinegar
• 1 tbsp sugar
• 1 tsp celery seed
• Salt and pepper to taste

Instructions

1. In a large bowl, combine BBQ sauce, apple cider vinegar, brown sugar, ketchup, Worcestershire sauce, molasses, paprika, black pepper, garlic powder, onion powder, and cayenne pepper (if using). Mix well to create the Memphis style BBQ rub.
2. Season the beef short ribs with salt and pepper. Place them in a large bowl and pour the BBQ rub over the ribs, massaging it into the meat until evenly coated. Cover and marinate for at least 4 hours or overnight in the refrigerator.
3. Preheat your smoker to 225°F (107°C). Place the seasoned ribs on the smoker rack and smoke them for 3 4 hours, basting occasionally with the BBQ sauce.
4. In a separate bowl, mix together coleslaw ingredients: coleslaw mix, mayonnaise, apple cider vinegar, sugar, celery seed, salt, and pepper. Set aside to allow flavors to meld.
5. After 3 4 hours of smoking, check the ribs' tenderness by inserting a fork into the meat easily. If they are tender, remove them from the smoker and let them rest for about 10 minutes before slicing.
6. Serve the Memphis Style BBQ Burnt Ends with Spicy Slaw, garnished with fresh parsley or green onions.

Chef’s Insight

Use a meat thermometer to check the internal temperature of the ribs; they should reach at least 190°F (88°C) for optimal tenderness.

Notes

The use of apple cider vinegar and molasses in the BBQ sauce gives it a classic Memphis taste.