Ribs, Brisket & Burnt Ends Recipe

Prepare the Meat

Trim excess fat from the brisket and beef chuck. Remove the membrane from the pork ribs.

Make the Rub

In a bowl, mix together brown sugar, paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper.

Season the Meat

Generously rub the seasoning mixture all over the ribs, brisket, and burnt ends.

Cook the Ribs

Place the ribs in a smoker or grill at 225°F (107°C) for 4-5 hours, until tender and the meat pulls back from the bone.

Cook the Brisket

Smoke the brisket at the same temperature for 1-1.5 hours per pound, until it reaches an internal temperature of 195°F (90°C).

Cook the Burnt Ends

Cut the beef chuck into 1-inch cubes and smoke for 4 hours. After 2 hours, toss with BBQ sauce and continue cooking until caramelized.

Rest and Serve

Let all meats rest for at least 30 minutes before slicing and serving.