Ancho Espresso Burnt Ends
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!
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!