Beef Rib Burnt Ends

Make a delicious version of burnt ends from ribs (instead of brisket) in under four hours!

Recipe reposted with permission from Recipe Vlogger HangryQ.

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Beef Ribs

  • 2 racks of beef chuck short ribs (4 bones each)
  • black pepper, coarse and fine
  • kosher salt
  • bbq sauce

Burnt End Rub

  • 1 tsp kosher salt
  • 1 tsp black pepper, coarse
  • 1 tsp paprika
  • 1/2 tsp cayenne
  • Prep Time: 15 minutes
  • Cook Time: 2-3 hours
  • Meat Internal Temp: 195-200°F
  • Skill Level: Easy
  • 4 cups


  1. Light the charcoal and add some cherry wood.
  2. Place the barrel on top and let it regulate the temperature.
  3. Prepare the ribs by cutting off all of the fat and silverskin.
  4. Score the back of the ribs on the membrane so the ribs don’t curl up as they cook.
  5. Sprinkle them with some coarse pepper, fine pepper, and kosher salt.
  6. Insert the hooks so it will hang in the cooker. We used 4 hooks total, making sure two of them linked to each other for added support.
  7. Put the ribs in the cooker and let them hang from the H-Frame.
Hooking the beef ribs.

Hooking the beef ribs.

Finishing the burnt ends.

Burnt ends go back in the cooker for 30 to 60 minutes.

  1. Start checking the ribs at 2 hours and when they are about 195-200 degrees internal temperature, pull them off and let them rest for about 5-10 minutes.
  2. Pull the meat off of the ribs.
  3. Slice the meat into cubes and place them in a foil pan.
  4. Sprinkle some of the Burnt End Rub on the pieces of meat and then drizzle bbq sauce to cover them.
  5. Stir them so every piece is covered with sauce and then sprinkle on the rest of the rub.
  6. Using heat-resistant gloves, remove the H-Frame from the smoker and place the grate up to the mid-level so you have a place to set your foil pan.
  7. Place the foil pan with rib pieces on the grate and let them smoke for 30 minutes to an hour.
  8. Once the sauce caramelizes, and they get a little color on them, the Burnt Ends are ready.