Tri-Tip Burnt Ends
No matter how you serve them, tri-tip burnt ends are sure to satisfy any and all meat cravings. From the simple preparation to the intense caramelization and succulent glaze, these unique cubes of beef will quickly become a favorite amongst many barbecue lovers. So, it’s time to crack open a cold beer and turn on the grill, as these delicious cubes of beef are just one cooking session away!
Lane’s Brisket Rub
Lane’s Spellbound Rub
Lane’s Kinda Sweet Sauce
½ stick of butter, sliced
Preheat grill/smoker to 275 degrees.
Trim any excess fat from the tri-tip roast and fully coat with a thin layer of mayo as your binder.
Season to taste with Brisket rub. It’s a larger cut of meat, so it can handle a heavy dose of seasoning.
Let roast sit for 10-15 minutes for rub to fully adhere and then smoke until internal temp reaches 185 degrees. It should take about 2 hours.
Let roast rest for 10 minutes then slice into 1-2 inch cubes. Try to keep them all around the same size as best as you can.
Add your beef, butter, Spellbound Rub and Kinda Sweet sauce to a disposable pan or baking dish and toss to coat all of the meat in the sauce. Place back on your smoker, covered, for 30 minutes.
Uncover, stir, then smoke uncovered until meat is able to fall apart with minimal pressure. Stir one last time and serve.
- SPG, Signature, and Spellbound(Hot) are great alternates to Brisket rub for this recipe.
- For an extra kick of heat, try our Lil Spicy sauce instead of the Kinda Sweet.
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