Lanes BBQ – Ancho Espresso Beef Burnt Ends
Ancho Espresso Burnt Ends, the only thing more exciting than the sizzling sound and smoky scent of these tempting morsels of beef is their rich, almost intoxicating flavor! A combination of ancho chile, espresso, and brown sugar creates an irresistibly sweet and spicy glaze.
Cooked low-and-slow to create the perfect crispy outer layer atop a juicy interior makes them a true crowd pleaser. Plus, they’re great for those who want to get creative in the kitchen! Serve them with warm tortillas for tacos or on lettuce wraps with your favorite toppings for a unique twist that’s sure to be a hit. Get ready for a food experience you won’t soon forget!
Ingredients:
- 2-3 lbs of beef roast, chuck or round preferred
- ½ stick of salted butter, sliced
- ¼ cup light brown sugar
- ½ cup brewed coffee or espresso
- Ancho Espresso rub
- SPG Rub
Instructions:
1. Preheat smoker to 275 degrees.
2. Cut the beef roast into 1”-2” cubes. Then toss the beef in SPG and Ancho Espresso rub to coat well.
3. Place the beef directly on the smoker or on a wire baking rack and cook for 30-45 minutes until the seasoning is well tacked onto the meat and bark is forming around the edges.
4. Place beef cubes in disposable aluminum pan or baking dish and add coffee to the pan. If the coffee does not come up about ⅓ of the way up the cubes, add some beef stock or water to the pan as well.
5. Top with butter slices and brown sugar, then back on the smoker, covered for 1 – 1½ hours until beef is tender and falls apart with gentle pressure.
6. Let the burnt ends rest for 5-10 minutes, then dig in!
Recipe Provided by Lanes BBQ
Never Miss a Post!
Sign up for free and be the first to get notified about updates.
