Description
Poor Man’s Burnt Ends are a simplified version of the classic BBQ delicacy, made from tender chuck roast cubes coated with a smoky, spicy rub, slow-cooked, and finished with butter and barbecue sauce for caramelized, melt-in-your-mouth flavor.
Ingredients
Units
Scale
For the BBQ Spice Rub:
- 1 tablespoon paprika
- 1 teaspoon smoked paprika
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- 1/2 teaspoon dried mustard
- 1 teaspoon coarse black pepper
- 1 1/2 teaspoon sea salt
- 1/2 teaspoon cayenne pepper
For the Burnt Ends:
- 3 pounds chuck roast
- 2 tablespoons spice rub
- 1-2 cups barbecue sauce (e.g., Sweet Baby Ray’s)
- 8 tablespoons salted butter (1 stick), cut into 1-tablespoon pats
Instructions
- Preheat oven or smoker to 250°F (120°C).
- Cut the chuck roast into 1½-inch cubes and coat evenly with the spice rub.
- Arrange the cubes on a baking sheet or in a roasting pan, leaving space between pieces for smoke/heat circulation.
- Slow-cook in the oven or smoker for 3–4 hours until the meat is tender.
- Remove from oven and toss the cooked meat cubes with barbecue sauce.
- Dot the butter over the meat and return to the oven or smoker. Cook for an additional 30–45 minutes, allowing the sauce to caramelize and create the burnt ends effect.
- Serve hot, straight from the pan, as a main dish or appetizer.
Notes
- You can adjust the cayenne pepper to make the rub more or less spicy.
- Use a good-quality barbecue sauce for best results.
- For authentic smoky flavor, use a smoker or add a small amount of liquid smoke.
- These burnt ends are great served with coleslaw or baked beans.
Nutrition
- Serving Size: 1 cup
- Calories: 480
- Sugar: 12g
- Sodium: 800mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 40g
- Cholesterol: 130mg