Korean BBQ Burnt Ends

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5:30 - Prep 0:30 / Cook 5:00

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.

6-8 Servings


For the Korean Burnt Ends
  • 2-3 pounds country-style boneless beef ribs
  • 1/3 cup Spiceology Korean BBQ Seasoning
  • > coarse-ground black pepper, to taste
  • 2 tablespoons sesame oil
  • 1 stick unsalted butter, sliced
  • 2 cups beef broth
  • 1/4 cup brown sugar
  • 1/4 cup soy sauce
  • > yellow onions
  • > garlic
  • > sesame seeds
For the Fried Rice
  • > sesame oil, as needed
  • 1 cup snap peas, whole
  • 1/2 cup Chinese broccoli, without stems
  • 2 tablespoons carrot, shredded
  • 1 egg
  • 2 cups white rice
  • 1/4 cup soy sauce
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Step 1 Of 15
1. Preheat your smoker to 300°F and toss in some wood chips for added flavor.
2. Slice ribs into 1 1/3 inch cubes.
3. Coat the ribs in sesame oil and season generously with Korean BBQ spice mix.
4. In a large aluminum roasting pan, combine butter, brown sugar, Korean spice mix (to taste), beef broth and soy sauce. Set aside.
5. After the meat has cooked for 2 hours, place the pan on the lower rack of the grill.
6. Add the meat to the pan, placing the burnt ends in the sauce.
7. Cover the pan with foil and cook until tender, about 3 hours.
8. Place a large skillet over medium heat. When hot, add sesame oil, snap peas, Chinese broccoli and carrots.
9. Cook for 2 minutes, stirring occasionally.
10. Move the vegetables to the outer edge of the skillet, leaving room in the middle.
11. Crack the egg in the middle of the pan and cook until over easy.
12. Add rice and soy sauce to the pan. Using a spatula, fold ingredients together until all ingredients are combined.
13. Remove the fried rice from heat. Set aside.
14. When the meat is tender, remove from heat. Leave covered and let rest.
15. Plate the fried rice, top with burnt ends and serve.
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