AMAZING Burnt Ends from beef ribs in 4hrs??? How to make beef rib burnt ends on the Kamado Joe

hey I’m James from smoking dad barbecuein today we’re making beef short rib forends now this is something that I’venever done before but I love burnt endsI don’t have a whole brisket that we’regonna cook to the point where the pointpun intended I guess at this point Ican’t stop my side I’ve done pork bellyburnt ends before they’re good as analternative not quite the same I’ve donebacon pork belly burnt ends and thoseare sort of next-level decadent becausewho doesn’t love bacon but there arethey’re almost their own categorythey’re still not going to replace thatbe burnt and flavor that you get from abrisket and if you saw in an older videowhere I tried to recreate AaronFranklin’s beef short ribs I think theycame out I’m just gonna say it againeven better than brisket I loved them soif beef short rib can be this good I’mthinking they’ll make just as good of aburnt end so today we’re gonna find outI already fired up the quemado Joe I’musing the slow roller today I put apiece of peach wood right on the bottomalong with a piece of cherries we’redoing two fruit woods for smokey we’regonna aim to be smoking at about 270degrees we’re charting some newterritory here so I don’t know thetiming I suspect they’re gonna cook moresimilarly to a pork belly burnt end soto be a couple hours and smoke a couplehours in foil and then we’re saucingthem and heating themso let’s get these prepped to get readyto go on the Quemado okay so as you cansee since these are already cut intostrips that are about an inch and a halfor so thick I’m just gonna turn theseinto little squares to make our burntend shape normally if I planned thiscook further ahead versus seeing this inCostco and going ooh burnt ends I wouldhave loved to dry brine to these butsince I didn’t I’m gonna go ahead andhit them with a store-bought rub I’mgonna do a video in the future onrecreating some of these rubs andflavors since I think you can make someamazing rubs at homebut since today we’re experimenting andgoing for something quick that we can dothis afternoon I’m going to be usinghardcore car no more black I’ll put alink in the description below if youwant to check it out which will be anAmazon affiliate link you’ll have to buyit through there if you can find itsomewhere else for Less by all means doI like this rub it’s very salty and sosince I’ve started dry brining all of myfoods I already have all the salt that IneedI find myself never using it but itcomes in perfect for things like thiswhere we’ve just got some fresh meatthat we want to go ahead and get saltalong with a lot of garlic and onionflavor so I’ll take you fast forwardwhile we cube these up I’m gonna throwthem in the bowl hit them with some ruband toss them until they’re covered welland then we’ll get them on the grill allright so just coming back on afast-forward hold that up so you can seeone of the things I think is gonna makethis amazing is that inter muscular fatrunning through these beef ribs let’s goahead and get our seasoning on right ourgrills up to temperature smokes rollinglet’s dump these on I’ll spread them Ohthe reason I chose the slow roller todayis I found there’s really not such thingas a hot spot you get nice edge to edgegrill space and that makes such adifference when you have an 18-inch gridbut if you have to reduce that down to a15 inch size based off of the heatprotection it really makes it so youcan’t cook a lot of big things withouthaving to micromanage it so I just lovethe slow roller for things like thiswhere it’s really convenient to not haveto worry about juggling any hot spots soat this point the only reason I’mspacing these out the way that I am is Iwant to get smoke airflow all the wayaround so I’m just trying to orient themin a way that will allow them to soak upas much of this awesome smoke all rightwe’ve got our beef rib burnt ends onit’s just after 2:00 in the afternoon onthis amazing Saturday so again I’m we’reguessing time here they’re on at 2o’clock first time I check them is goingto be in about an hour and I’m gonnahave a spray bottle ready so we’re gonnaspray them just to help soak up somemore smoke maybe turn them give themanother hour and at the two hour markI’m gonna check for temperature I’mhoping to see something like 165 plus atthat point well be in great shape if wedo then the plan is to put them in afoil pan wrap them with tin foil on topI’ll probably add some coca-cola maybesome brown sugar or maple syrupsomething like that to help go with oursalty rub and what braise the burnt endsfor another hour or so in checktenderness and that’s done we will drainoff that liquid will add our barbecuesauce or even maybe just mix some of thebarbecue sauce into that and leave themopen until they pack up and they’reready to go on the toothpick and try soI’ll rejoin you in about an hour when Icheck on the burnt ends for the firsttime we’ll see you thenall right it’s been an hour let’s take acloser look and see how our burnt endsare doing I can hear some sizzles andpops and the sounds of that fatrendering out and hitting our slowroller so I’m excited to see what theselook like I’ll bring you a little bitcloser so we can find out together allright here we goriding along still right at 270 allright well that looks promising barkstarting to form on these really nicelet’s go ahead and give them a spray soI’m just gonna use water today you coulduse apple cider vinegar hot sauce but Ithink water today’s gonna be greatand I’m actually going through to schooland grab some tongs and we’re gonna flipthese as well all right I brought alongprobe we’ve been on for an hour I’m justcurious where we are going to be at 4:00temp all right that’s actually great sowe’re one hour in and these are just shyof a hundred and seventy degrees so thatis awesome so these are gonna cooklooks like more similar to how porkbelly burnt ends cooks they’re a muchmuch shorter cook when they’re cubed uplike this so I’m going to flip thesewe’ll give it another hour and I thinkat this rate we’re probably reducing ourtime in the pan to just about an hourbut we’ll keep checking and see wherewe’re atI’ll take you fast forward while we’veflipped[Music]alright guys to spend two hours and ourburnt ends look amazing but the probefeel is not where I wanted to be it’sreading 211 degrees so what we’re gonnado is we are going to throw it into ourfoil pan I’ll bring you a little bitcloser and so what we’re looking for isthe feel of the probe going into butteror peanut butter or something like thatbut instead it feels like we’re goingthrough a non cooked steak so it’s stillvery tough so they’re gonna need sometime covered in foil so I’ll bring youcloser so you can see what that lookslike then what we’ll do is we’re goingto build our sauce for glazing them orsetting them up for the first part ofthe cook and then we’ll will glaze whenwe’re done so we’re gonna use some brownsugarsome balsamic vinaigrette some barbecuesauce and some butter and we will letthat sit for about an hour until they’retender and then we’ll go ahead and addsome more barbecue sauce oh man that waslook good but they are not ready yet solet me just show you here thetemperature that’s reading 211 whichnormally in a brisket would feel greatand I know there’s no way that can showfeel but when I probe it that is juststuck on there so that is still reallytight and not gonna be really chewy andnot what we want so we want to basicallybe able to can even get it off now wewant to basically be able to just slidethat in and slide it out as if there’salmost nothing there so I’ll repositionthis now so we’ll throw these into thefoil pan all right let’s add in oursugar balsamic vinaigrettebarbecue sauce forgot to mention somecoke will add that once we see how muchliquid we have our butter and let’s goahead and add in our burnt ends okay sothat looks good so we have a little bitof liquid on the bottom not too muchjust enough to come about halfway up ourburnt ends I’m going to now pull thefoil over top we’ll seal that up andthrow it back on the kimono Joe[Music]all right it’s 5:30 so we’re about threeand a half hours in so we’re about twohours of smoke and an hour and a half inthe foilI checked it at an hour and thetemperature read great but the feelstill was sticking and feeling toughafter about 90 minutes in the foil feelsgreat so what we’re gonna do now is I’mjust going to dump a little bit more ofthe barbecue sauce that I was using intothe foil pouch mix it all around andthen we’re gonna just dump those back onthe grill and give them about 15-20minutes but sauce this hack up and Ithink we are done so let me bring you alittle bit closer so you can catch thisprocessyouwell let me show you what we’re workingwith I hope that comes through on camerathat looks and smells amazing so thislooks like a burn in let’s find out whatwe’ve got time for the taste test probetender it’s good so hotWow so there is first of all there’s nobeating beef burp ends I love doing thepork belly burnt ends they’re an amazingin-between burnt end that just gives youa little bit of that sensation but thepeeper and n it has next level that’sawesome in terms of how we did here Ithink I would add just maybe another 30minutes or so in the foil that isspectacular for tenderness well I thinkwe could get a little bit more so nexttime I think I might do two and two orsomething like that in terms of theoverall time but no complaints herethat’s amazinganyways I hope you really enjoyedtoday’s video if you did please go aheadand smash that like button and subscribeto catch future videos I do a new videoevery week so you do not gonna want tomiss that while you’re there go aheadand turn on that notification button soyou you’re sure not to miss itanyways I’ll see you next time I’m Jamesjust opened a barbecue have a goodweekend[Music]