Beef Burnt Ends are traditionally from the brisket but we are in love with the Wagyu Short Rib Slabs for these! The flavor is undeniable, and the moisture is incomparable. Give these a try for your next party or just to snack on for yourself, they will not disappoint!!
ingredients:
- 2-3 lb Boneless Short Rib Slab
- Mustard For Binder
- G5 SPG
- Other Seasoning of Choice (We use Meat Church, Honey Hog or Texas Sugar)
- G5 Wagyu Tallow for basting if necessary
- 1-1.5 Cups BBQ Sauce
- 2 TBSP Honey
- 2-3 TBSP Maple Syrup
- 1/2 Stick of Butter
- 1/4 Cup of Beef Broth (optional)
Instructions:
Set your smoker to 275 degrees. Trim your G5 Short Rib Slab to your liking (We like to trim down the fat a bit). Pat dry and rub mustard all over the slab for a binder. Season with a little G5 SPG and then seasoning generously (we mean ALOT) with another seasoning of your choice, we like it sweet so we use Meat Church Honey Hog or Texas Sugar. When your smoker is up to temp, load up your Short Rib Slab and cook until internal temp reaches 180-190 degrees. When checking your temps, if some of the slab looks like it needs some moisture, brush on some G5 Wagyu Tallow. When you reach your desired internal temperature, pull the slab off of the smoker and let it rest (wrap it or cover it in a dish).
Once the slab has cooled down a bit, cut the slab into cubes (about 1.5-2 inch cubes). Place the Short Rib cubes in a foil pan and coat with a little more of your desired seasoning. Mix together your BBQ sauce, honey, maple syrup and butter and simmer until thickened. The measurements above are approximate, you can adjust to your desired sweetness. The beef broth is optional at this point, if you want a little extra moisture add it to the short rib cubes. Pour the BBQ sauce mixture over the cubes and coat them evenly. Cover the foil pan and place it back on your smoker set to 225 degrees. Cook for approx 2 hours, checking on them and stirring them periodically. After about 2 hours, uncover them and finish letting them glaze up for another 1/2 - 1 hour, being careful not to burn them. Once the glaze is set, you may need to pull some of the liquid gold out of the pan. Serve them up as an appetizer, snack or even as a meal on their own.
These are a crowd pleaser!!
