Beef Rib Burnt Ends

Watch Me Make It

Beef rib burnt ends begin with smoked tomahawk beef ribs that have developed a dark, set bark and are nearly probe tender. After a brief cooling period, the meat is cubed and finished in BBQ sauce until the beef is fully tender and the sauce turns sticky.

More Dinners Recipes You'll Love

This beef-forward version delivers substantial cubes of rich rib meat rather than shredded beef. The bark helps the pieces hold together through saucing and the final cook.

Why This Recipe Works

The covered finish gives the sauced beef time to continue tenderizing without losing moisture. Cooking uncovered afterward reduces the sauce into a glaze that clings to each cube instead of pooling thinly in the pan.

Ingredients

1 rack tomahawk beef ribs
Your favorite beef BBQ rub
Your favorite BBQ sauce

How to Make It

Preheat your smoker to 275°F. Trim the beef ribs as needed, then season generously on all sides with your favorite beef BBQ rub.

A grill with a tray of sliced beef and seasoned beef ribs cooking on the grates

Place the ribs directly on the smoker and cook at 275°F until a dark bark has formed and the meat is nearly probe tender, around 195-200°F internal, approximately 4 to 5 hours. Remove the ribs from the smoker and let them rest for 10 to 15 minutes, just until they are cool enough to handle.

Cut the meat away from the bones, then cut the beef into roughly 1 ½-inch cubes. Place the beef rib pieces into a foil pan and add your favorite BBQ sauce.

Toss the beef until all of the pieces are well coated. Cover the pan tightly with foil and return it to the smoker at 275°F for about 20 to 30 minutes.

Remove the foil, toss the burnt ends again, and continue cooking uncovered for another 15 to 20 minutes, or until the sauce has thickened and become sticky and the beef is completely tender. Add a little more BBQ sauce during the final 10 minutes if needed for an extra glossy finish.

Remove from the smoker and let rest for about 10 minutes before serving warm.

A gloved hand holds a slice of smoked beef rib with bark and a smoke ring above a wooden cutting board

Tips and Variations

Use internal temperature as a guide, but rely on probe tenderness before cutting. The meat should offer very little resistance so it can finish tender during the sauced cook without drying out.

Let the rack cool just enough to handle safely, then cut similarly sized cubes for more even heating and glazing. During the uncovered finish, watch for fully tender beef and sauce that visibly coats the cubes rather than relying on the clock alone.

Frequently Asked Questions

What temperature should I smoke beef rib burnt ends at?

Smoke the ribs and finish the burnt ends at 275°F.

How long do the beef ribs cook before cutting them into burnt ends?

Cook the ribs for about 4 to 5 hours, until a dark bark forms and the meat is nearly probe tender at about 195-200°F internal.

When should I cut the ribs into cubes?

Rest the smoked ribs for 10 to 15 minutes, then cut the meat away from the bones and cube it into roughly 1 ½-inch pieces.

How long should the sauced burnt ends cook?

Cook them covered for 20 to 30 minutes, then uncovered for 15 to 20 minutes until the sauce is thick and sticky and the beef is fully tender.

How do I get a glossy finish on burnt ends?

Add a little more BBQ sauce during the final 10 minutes if needed, then rest the burnt ends for about 10 minutes before serving.

Serving Ideas

Serve warm as part of a barbecue platter with simple smoked or grilled sides. For an optional sandwich, pile the burnt ends onto soft rolls and add pickles, sliced onion, or crisp slaw for contrast.

Get My Latest Creations

Subscribe to get new content from me delivered to your inbox.

By subscribing, you agree to the terms.

More Dinners Recipes You'll Love