Poor Man's Burnt Ends + Video
Poor Man’s Burnt Ends are made with tender beef chuck pieces, cooked low and slow for a crispy exterior and caramelized with BBQ sauce!
Ingredients
BBQ Spice Rub Ingredients:
- 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
Burnt Ends Ingredients:
- 3 pounds chuck roast
- 2 tablespoons spice rub
- 1-2 cups barbecue sauce I use Sweet Baby Rays
- 8 tablespoons salted butter (1 stick) cut into 1-tablespoon pats
Instructions
- Make the Rub: In a small bowl, whisk together all spice rub ingredients. Measure out 2 tablespoons for the recipe. Store remaining rub in an airtight container.
- Preheat the Oven: Preheat oven to 275°F. Line a rimmed sheet pan with foil and place a wire rack on top.
- Season the Meat: Rub the entire chuck roast with 2 tablespoons of the spice blend. Use your hands to press the seasoning into all sides of the meat.
- Roast Low and Slow: Place the seasoned roast on the wire rack and bake for about 3 hours.
- Cube and Sauce: Remove the roast from the oven. Cut it into 1-inch cubes and spread the pieces directly on the foil-lined sheet pan. Toss with barbecue sauce to coat.
- Add Butter and Finish: Dot the meat with pats of butter. Return to the oven and bake at 450°F for 30 minutes, stirring halfway through, until the meat is caramelized, crisp around the edges, and deeply charred.
- Serve: Serve immediately with extra barbecue sauce if desired.
Video
Notes
Rub Yield: Spice rub recipe makes about ¼ cup, enough for two roasts. Store extra in an airtight container.
Weight Loss During Cooking: A 3-pound chuck roast typically yields about 2.1 pounds of cooked meat (roughly 34 ounces), due to moisture loss.
Cooking Time Tip: Roast for about 1 hour per pound. Always check internal temperature for accuracy.
Cleanup Help: Line your sheet pan with foil for easy cleanup. Trust me, it’s worth it!
Keto-Friendly Option: Use sugar-free BBQ sauce to make this low-carb and keto-approved.
Smoker Instructions:
Rub roast with spice blend. Smoke at 275°F until internal temp reaches 165°F. Wrap in foil and continue to 195°F. Cut into cubes, toss with BBQ sauce and butter in a foil pan. Smoke 1 to 2 more hours, stirring occasionally, until crispy and tender.
Rub roast with spice blend. Smoke at 275°F until internal temp reaches 165°F. Wrap in foil and continue to 195°F. Cut into cubes, toss with BBQ sauce and butter in a foil pan. Smoke 1 to 2 more hours, stirring occasionally, until crispy and tender.
Nutrition
Serving: 6.3ounces | Calories: 616cal | Carbohydrates: 26g | Protein: 38g | Fat: 41g | Saturated Fat: 21g | Cholesterol: 180mg | Sodium: 1593mg | Sugar: 19g | Fiber: 1g | Calcium: 80mg | Iron: 5mg