Ancho Espresso Burnt Ends

Name: Ancho Espresso Burnt Ends
Prep time: 15 min
Cook time: 2 h
Total time: 2 h 15 min
Yield: 8
Cuisine: American
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

By Corey Wood

1 comment

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.

Ancho Espresso Burnt Ends

Rated 2.7 stars by 7 users

Cuisine

American

Servings

8

Prep Time

15 minutes

Cook Time

2 hours

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

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Directions

Preheat smoker to 275 degrees.
Cut the beef roast into 1”-2” cubes. Then toss the beef in SPG and Ancho Espresso rub to coat well.
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.
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.
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.
Let the burnt ends rest for 5-10 minutes, then dig in!

Recipe Note

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1 comment

Greg Knight

Tried these over the weekend. Was worried about the chuck being tough, so hedged my bets a bit. Smoked the whole chuck roast with SPG and Ancho Espresso for about 3.5hrs (foil-wrapped when it stalled at 160F, took it off at 195F). Cut into 1-2" cubes and tossed in a little more Ancho Espresso. Placed cubes in 8×8 pan with coffee, butter, and brown sugar. Smoked covered for 1.5hrs, then uncovered, stirred and smoked uncovered for 30 more minutes. Probably made it more complicated than it needed to be, but the results were SOOOO good!

March 12, 2024 at 11:18 am