American · Dinner
Kansas City Burnt Ends (High-Protein)
Kansas City burnt ends are cubes of beef chuck seasoned with a sweet-smoky rub, smoked low until tender, then tossed in barbecue sauce and caramelized again. Served alongside pinto beans for added protein and fiber, the finish is bark-heavy, sticky, and deeply beefy.
$7
20 minsPrep
360 minsCook
380 minsTotal
MediumLevel
Nutrition per serving
651Calories
52.4gProtein
29.4gFat
48.7gCarbs
26.4gSugar
9.5gFiber
1567mgSodium
165mgChol
11.6gSat Fat
892mgPotassium
68mgCalcium
3.8mgIron
1.2mcgVitamin B12
1.8mgVitamin C
gluten-free-adaptable
egg-free
protein-rich
high-fiber
high-protein
Instructions
1
Prep
Combine brown sugar, smoked paprika, chili powder, black pepper, and salt, then rub the mixture evenly over beef chuck cubes until fully coated.
2
Smoke
Set smoker to 250°F and smoke beef cubes over indirect heat for 4 hours until dark bark forms and surface dries out completely.
3
Braise
Transfer cubes to foil pan with cider vinegar, cover, and smoke at 250°F for 1.5 hours until fork-tender throughout.
4
Glaze
Uncover, toss cubes with barbecue sauce, and smoke uncovered at 275°F for 30 minutes until sauce tightens into sticky lacquer.
5
Simmer
Warm pinto beans in saucepan over medium-low heat for 5 minutes until steaming and heated through.
6
Plate
Spoon pinto beans onto plate, pile glazed burnt ends alongside, and drizzle any pan sauce over top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 16 oz451g beef chuck
- 2 tbsp2 tbsp brown sugar
- 2 tsp2 tsp smoked paprika
- 2 tsp2 tsp chili powder
- 1 tsp1 tsp black pepper
- 1 tsp1 tsp salt
- 6 tbsp90g barbecue sauce
- 1 1/2 cup270g cooked pinto beans
- 2 tsp2 tsp cider vinegar
