Head Country


Head Country

Print Recipe

Beef Rib Burnt Ends


Cooking Instructions

1. Preheat your smoker to your desire temperature. Anywhere between 225°-275°F.
2. Make sure the rack is dry. Apply the Head Country Championship Seasoning liberally to all sides.
3. Put the rack in the smoker.
4. In a spray bottle, add 1 part water to 1 part apple juice. You only probably need a half cup of the mixture. Spritz the rack every 45 minutes or so to keep the beef moist.
5. Pull the rack once the internal temperature hits about 185°F.
6. Cube the meat into bite sizes.
7. Put the cubed beef into a foil pan.
8. Coat the cubes with the sauce. Make sure they are well coated.
9. Place the pan in the smoker.
10. Remove the pan after two hours or if the internal temperature is about 200°F, whichever comes first.