Chef Tom fires up the smoker and is ready to indulge in these tender, smoky, and irresistibly saucy beef rib burnt ends that are sure to be the star of your next BBQ!
Chef Tom fires up the smoker and is ready to indulge in these tender, smoky, and irresistibly saucy beef rib burnt ends that are sure to be the star of your next BBQ!
Preheat your Yoder Smokers YS640 Pellet Grill to 250ºF.
Apply a thin layer of Blue’s Hog Honey Mustard to the surface of the beef. Season with Plowboys BBQ Bovine Bold. Let sit until the rub looks wet on the surface, about 5-10 minutes.
Smoke until you reach an internal temperature of 205ºF-210ºF and probe tender. Remove from the smoker.
Run a knife along the top side of the bones, separating the meat from the bones. Slice the meat into 1”-2” cubes. Toss lightly in Big Rick’s Original Bar-B-Cue Sauce. Place on a foil lined pan and return to the grill and let the sauce set up for about 30 minutes. Serve warm.
