AMAZING Burnt Ends from beef ribs in 4hrs??? How to make beef rib burnt ends on the Kamado Joe
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- เผยแพร่เมื่อ 22 ต.ค. 2024
- Beef rib burnt ends! These burnt ends smoked on the Kamado Joe were EPIC, smoky, sticky, melt-in-your-mouth meat candy. Cubed & smoked until the bark was set and then foiled to tenderize before I glazed them with a sweet & savory sauce. These delicious “meat butter” morsels, didn’t last long.
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We agree James! Beef burnt ends are the best, hands down!!! These look fantastic! So trying this the next time we make beef ribs! :)
Maddie & Kiki thanks so much
Used this on my classic 1 this week, 5 lb of brisket cubed as shown joint of topside and 5lb leg of pork for my sons engagement party , bit of a squeeze but wow wow wow, best nosh I’ve cooked on the joe so far, I doff my cap to you smoking dad 🍺
congrats and cheers
Thanks for the vid.
Was after dino ribs yesterday but they were out so came across wagyu chuck ribs so burnt ends cooking today. Cant wait!
Sounds great!
Hi James. Absolutely love your YT channel. I rely entirely on your methods to start my smoking career. I have a question. I use your 4 hour beef burnt ends method and am looking to cook multiple batches as quickly as I can. Does it work the same way if I move the tin foil container to the oven for the braising phase (at 270 deg) while I get another batch on the Kamado? Keep up the good work!
Yes burnt ends are the best! Can’t wait to try these too. Can we do these with boneless country pork ribs
don’t see that cut often in my area but looking at them on google I don’t see why not. pork burnt ends are good, and even better if you cure them into bacon first and then make burnt ends out of them
Nothing but thumbs up here! These burnt ends look so delicious!
Thank you 😋
Just tried them. I don’t know if it’s because I made them too small but they were fairly dry. Should I shorten the first part to one hour before getting them in the pan? Love your channel by the way fellow Canadian.
try getting into foil earlier... they might not have been fully cooked. a burnt end at 170 will taste dry compared to 203. if its over done, it crumbles
Oh man.... James!!😋 Looking good man👍 I love burnt ends.....
You and me both! Thanks so much Andrew
Very interesting cook. Ive done chuck, brisket, and of course pork belly. These looked pretty good. Awesome job.
Thanks for watching. I will definitely be doing these again
Love the use of balsamic too! These look tasty!
So good! Thanks Sylvia
Great video James, can't wait for my Classic 3 to arrive so I can try your recipe.
Hope you enjoy Alan. So good
Ordering some of the Jess Carnivore black to try. Looks great James
Its great for stuff like this... pulled pork as well
Looks very good James. I might have to give that a try.
Thanks so much Robert, definitely giving this a thumbs up
Nice! Did you temp them at any point during the foil process? Curious if the temp went up much from the 210 reading before foil.
no I didn’t this time
looks great. How do you go about cleaning the top of your slo-roller after that?
Good question Justin. I let the heat run up to 450f for 10-15min or until the white smoke disappears and then its clean and ready to shut down for use next time.
Nice work. Looking forward to the run video.
Thanks 👍
Nice job on those next level beef burnt ends. Thanks for the tips. I’ll take a short rib over brisket any day.
You bet, thanks for tuning in
Nice work James. Those are going on the menu this week!
Hope you enjoy Let me know what you think of them
New subscriber. Loving your channel and these recipes! This one looks particularly good. How would you modify if you have "bone-in" beef short ribs?
Thanks for subbing! I would like to try bone in plate ribs next time and cook to probe tender then cube them and sauce them in a pan just like you would a brisket point
@@SmokingDadBBQ Went on a short rib scavenge hunt yesterday, and found LOTS of variety. How would you recommend cooking the following (wish I could upload pictures).
1) Kalbi style, 3/4 in thick with 3 ribs cross section. These look very similar but thiner and with bone verses those you cooked. I am tempted to de-bone and do these like your burnt ends. May cook much faster due to thinness, yes?
2) plate rib, 2x2x7 inches, 3 rib bones cross section (Unfortunately. These would have been excellent dino bones had they not been cut cross section). Could cut them into ~2x2x2 inch cubes and similarly proceed as above, but would likely take awhile to cook. Time/temp?
3) chuck rib, 2x2x3 inch. These are considerably fattier than #2, but maybe do with above?
THANKS SO MUCH for your channel! I'm just starting out, but have same equipment as you have. Cooking my way through your cooks and fam is loving it so far!
Totally trying these on my new Joe! I can’t seem to find that dry brine article?
so good. this is the article that talked me into it - jesspryles.com/recipe/how-to-make-your-steak-even-tastier-use-the-dry-brining-method/
Guess I am going to Costco! Those look great and I can’t wait to try!
Hope you enjoy, I know I will be doing this again
Great video, is there any difference between beef ribs or brisket point burned ends in flavor or texture??
I think this was the closest to the real deal without being the real deal. I think I would need beef plate ribs vs. chuck in order to even closer to the point quality
I have a brisket point in the freezer to make burned ends, your video made me doubting how to prepare them, cube them before the cook or after.. normally you would cube it after, but maybe i will try the same way you prepared this..
Did this video have a point? 🤔 Nice job. 👌Never seen the slow roller? I assume that is an accessory with those new fangled Kamado Joe’s. 🤣🤣
Yes it does... delicious meat candy is possible in 4hrs vs. cooking an entire brisket 😊
Looking forward to the rub video!
Right on... looking forward to making that
Appreciate what you do and if we could impose....add a breakdown as to how you do this
will try to add more steps in newer videos
Looks awesome James! Have you ever tried pork shoulder burnt ends?
Thanks Ryan, no I haven't. Just pork belly and pork belly bacon
You convinced me to sell my Vision Kamado and buy a Joe. Shipments are delayed from Atlanta Grill so I haven’t got it yet. Anyways I was wondering is there enough clearance for the accessory rack with a pie tin on top of the sloroller?
Int the upper position there is space... you could get a stainless steel drip pan that sits on top as well to keep the SloRoller cleaner
I think this is the best substitute for poor man burnt ends. Surprised you were the first to think. Of this on TH-cam.
Thanks so much, definitely not something I've seen much discussion on.... hard to see why not, these are awesome
I have some beef ribs and I think I know what I'm going to do with em!
this was a dangerous discovery lol
@smokingdadbbq where is this knife from/???
this was a gift from anvil and hammer. it looks great but I don’t recommend this to friends or family as the performance / quality wasn’t what I was after
Hey,I bought some Black Garlic spice rub....man it's tangy!
oh I like the sounds of that
Wait no flannel shirt 😳😳😳😳😳 at least are you wearing crocs? I have 3 pair I wear during my deployment!!!!
haha its too warm outside for my favourite flannel.... I need summer options lol (and yes still crocs)
That looked great! will have to buy some next time I go to costco.
Hope you enjoy, will definitely be making more of these
Looks fantastic James. Are those Costco short ribs? Gonna have to try this!
Thanks Brent, yes exactly. I think they were $20 or something like that (CAD) so it made a really affordable / fun appetizer
A little closer to C$35 at Costco. I just bought some at Dundas & 403 Costco after watching the video. Can’t wait to give it at try on the BGE. I checked out your butcher on Plains Rd. yesterday too. Told them i was here because of your videos. Love the videos.
Beef short ribs are better than brisket. Brisket is a lot of effort
💯 agree. beef ribs are my favourite
Keto out the window? 😜
COVID hasn't been kind lol... I need to get back on the bandwagon
I bought that Peri-Peri sauce on your recommendation. Very good. Where in Canada are you anyways? We're in Buffalo, but my wife is from Sudbury.
Get a new mike
Shipping took Forever! Just arrived and recorded my first new video with it which will come out next Thursday, hopefully a big improvement