Korean BBQ Burnt Ends
Burnt ends are always a favorite in my house household. And if you’ve been around here long enough you know I love to incorporate Asian flavors into my cooking (like these wings). So being that person I combined them to make these Korean BBQ Burnt Ends.
The burnt ends are very traditional American barbeque. Smoke the meat, cube it up then add sauce and cook until tender. The Korean part comes in two ways. The dry rub and a Korean style barbeque sauce which both bring a ton of flavor.
Tips for the Korean BBQ Burnt Ends
Here are few tips to set you up for success!
- Seasoning – I have my own Korean BBQ Dry Rub recipe but feel free to use a commercially available one. Just make sure you let the dry rub adhere to the meat for at least 30 minutes. 4+ hours would be best.
- Smoking – I always smoke at a higher temperature like 265F-ish. You get just as good of a smokey flavor but it’s done much more quickly. Low and slow is dead!
- Low Sodium Soy – I really can’t stand regular soy sauce as it’s just way to salty. Low sodium soy sauce has plenty of salt and you can always add more at the end if you think it needs it.
- Tender! – Make sure the burnt ends are tender! They should read north of 200F on a quality instant read thermometer and they should be very squishy!
- Rest – The Korean BBQ Burnt Ends really need some time to rest after cooking. First, they will be way to hot to consume. Plus, you want them to cool and soak up as much of the sauce as possible.
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Korean BBQ Burnt Ends
For the burnt ends
- 2 – 3 pounds chuck roast pork belly or brisket point will also work
- ¼ cup Korean BBQ Dry Rub Or your favorite Korean BBQ Rub
For the sauce
- 1 cup soy sauce low sodium
- ½ cup brown sugar
- 2 tablespoons grated ginger
- 2 tablespoons garlic
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon gochujang
- 2 tablespoons reserved Korean BBQ Dry Rub
- ½ stick butter
Prepare the burnt ends
- Season the meat and let the dry rub adhere to the meat for at least 30 minutes.
- Set up smoker at 265° for indirect heat.
- Once the cooker has come up to temp, put the meat on and smoke until 180° internal and the bark is very dark. Remove from the smoker and let cool while preparing the sauce.
For the burnt ends sauce
- Combine all ingredients, except the butter, and mix to combine.
Putting it all together
- Cut the meat into 2 inch cubes and place in a foil pan. Place pads of butter around the meat and pour on the sauce. Wrap tightly in foil and place back on the smoker.
- When the meat is extremely tender (about 2 hours of cooking) remove from the smoker and let cool for 30 – 60 minutes before eating.