Poor Man's Burnt Ends - Budget-Friendly BBQ Beef Cubes
Tender, caramelized cubes of chuck roast smothered in sticky BBQ sauce, delivering all the smoky, melt-in-your-mouth goodness of traditional burnt ends at a fraction of the cost. Perfect for spring grilling season when you want impressive BBQ without breaking the bank.
Ingredients
- 1.5kg beef chuck roast, cut into 2-inch cubes
- 3 tablespoons yellow mustard
- 2 tablespoons brown sugar
- 1 tablespoon smoked paprika
- 1 tablespoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon black pepper
- 1 teaspoon salt
- 1/2 teaspoon cayenne pepper
- 240ml BBQ sauce
- 60g butter, cubed
- 3 tablespoons honey
- 2 tablespoons apple cider vinegar
Instructions
Preheat your grill for indirect cooking at 120°C (250°F), adding wood chips for smoke if available.
Coat beef cubes evenly with yellow mustard to help the rub adhere.
Mix brown sugar, smoked paprika, garlic powder, onion powder, black pepper, salt, and cayenne in a bowl. Generously season all sides of the beef cubes with the rub.
Place beef cubes on the indirect heat side of the grill. Close the lid and smoke for 2.5 hours, maintaining temperature around 120°C.
Transfer beef cubes to a disposable aluminium pan. Add butter, honey, apple cider vinegar, and half the BBQ sauce. Toss to coat evenly.
Cover the pan with foil and return to the grill. Cook for another 1.5 hours until beef is tender and reaches an internal temperature of at least 93°C (200°F) for proper collagen breakdown.
Remove foil, add remaining BBQ sauce, and increase grill heat to 150°C (300°F). Cook uncovered for 15-20 minutes, stirring occasionally, until sauce caramelizes and edges become sticky and charred.
Rest for 5 minutes before serving. Internal temperature should remain above 74°C (165°F) when served.
Did you make this?
Upload your photo and show how it turned out.
