This vibrant dish combines the rich smokiness and satisfying textures of burnt ends with the big, bold flavors of Korean BBQ. Tender with a tasty caramelized exterior, these “burnt ends” are bursting with complex sweet, savory and umami flavors that pair wonderfully with a side of fluffy fried rice.About the cut:Country-style beef ribs are not technically ribs. Firm but tender, with a texture similar to steak. This cut does best when slow-cooked in a moist cooking environment and are best cooked using slow, wet cooking methods, such as braising, smoking or barbecuing.This recipe was created by our partner, Brigette Duran, who made the dish on our Longhorn Offset Smoker, but you can make it on your grill or smoker.
