Sticky BBQ beef ends with jalapeño slaw is that kind of dish you serve when you want to impress without too much stress. It’s smoky, sweet, spicy, and tender — a combination that’s hard to beat. What makes this version stand out is the fusion of juicy, caramelized beef ends (inspired by classic burnt ends) with a crisp, tangy slaw that cuts through the richness. Whether you're trying to re-create the magic of smoked brisket burnt ends without the effort, or you're simply curious about how to make poor mans burnt ends, this recipe delivers serious flavor with a more approachable process.
Sticky BBQ Beef Ends with Jalapeño Slaw
Prep Time 30 minutes mins
Cook Time 3 hours hrs 30 minutes mins
Total Time 4 hours hrs
Course Main Course
Cuisine American
For the Beef
Pellet grill or charcoal grill (ideal for that smoky flavor)
Aluminum foil (for wrapping and braising)
Cutting board and sharp knife
Mixing bowls
Baking tray (if using oven)
Tongs or Grill Spatula
For the Slaw
Mandoline slicer or sharp knife
Mixing bowl
Whisk for dressing
For the Sticky BBQ Beef Ends
- 3 lbs chuck roast this is perfect for making easy poor man's burnt ends
- 2 tablespoons yellow mustard as a binder
- 3 tablespoons brown sugar
- 1 tablespoon smoked paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon cayenne pepper optional for heat
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 cup barbecue sauce preferably something thick and sweet like Kansas City-style
- 2 tablespoons honey
- 1 tablespoon apple cider vinegar
- 1 tablespoon Worcestershire sauce
- 1/2 cup beef broth for braising if using oven
For the Jalapeño Slaw
- 1/2 head green cabbage finely shredded
- 1/4 head purple cabbage finely shredded
- 1 large carrot grated
- 1 –2 fresh jalapeños thinly sliced (remove seeds for less heat)
- 1/2 red onion thinly sliced
- 1/4 cup mayonnaise
- 1 tablespoon apple cider vinegar
- 1 teaspoon honey
- Salt and pepper to taste
Step 1: Prepare the Chuck Roast
Start by trimming any large fat caps off the chuck roast, but don’t go too crazy — some fat equals flavor. Cut the roast into 2-inch cubes. This is what makes this an easy poor man's burnt ends recipe: you’re getting bite-sized pieces early on, rather than smoking a whole brisket for hours.
Toss the meat cubes with yellow mustard to act as a binder. Mix your dry rub ingredients (brown sugar, smoked paprika, garlic powder, onion powder, cayenne, salt, pepper) and coat the meat thoroughly. Let it sit while your grill preheats to 250°F.
If you're using the oven for your burnt ends recipe oven-style, preheat it now to 275°F.
Step 2: Smoke or Roast the Beef
On a pellet grill, arrange the seasoned beef cubes on a wire rack or directly on the grill grates. Smoke them uncovered for 2 hours to build bark and flavor. If you’re working with a poor mans burnt ends recipe pellet grill, this step is key — the slow, indirect heat mimics traditional brisket burnt ends.
Oven alternative: Place the cubes on a baking sheet with a wire rack and roast uncovered for about 2 hours, flipping halfway through.
Step 3: Sauce and Braise
After the initial cook, transfer the beef cubes into a disposable aluminum pan or foil packet. In a bowl, whisk together the barbecue sauce, honey, apple cider vinegar, Worcestershire sauce, and beef broth.
Pour the mixture over the beef and toss to coat. Cover the pan with foil and cook for another 1.5 hours, or until the meat is fork-tender and sticky.
Tip: You can crank the heat up to 300°F during this step to speed things along.
Step 4: Caramelize the Edges
Remove the foil and cook for another 20–30 minutes, stirring every 10 minutes to allow the sauce to reduce and caramelize around the beef. This is where the magic happens — the sauce thickens, and the beef gets that signature sticky edge that people love about barbecue beef tips and burnt ends chuck roast.
Step 5: Make the Jalapeño Slaw
While the beef finishes, combine the green and purple cabbage, grated carrot, red onion, and jalapeños in a large bowl. In a smaller bowl, whisk together the mayo, apple cider vinegar, honey, salt, and pepper. Pour the dressing over the slaw and toss to coat.
Refrigerate for at least 20 minutes before serving — this helps the flavors meld and cools things down nicely.
Step 6: Assemble and Serve
Pile up a generous serving of sticky BBQ beef ends on a plate or soft sandwich roll. Top with a heap of jalapeño slaw and drizzle any extra sauce over the top. These are amazing on their own, but they’re next-level in a sandwich or even as a taco filling.
Pairings
Sticky BBQ beef ends are incredibly rich and flavorful, so you’ll want to balance them with lighter or acidic sides. Here are some pairings that work beautifully:
- Cornbread Muffins: A classic Southern side with a touch of sweetness to match the BBQ glaze.
- Grilled Corn on the Cob: Brush with lime butter for extra zip.
- Pickled Veggies: Quick pickled onions or cucumbers offer bright contrast.
- Baked Beans: Smoky and hearty, these add a great comfort-food feel to your plate.
- Craft Beer: A hoppy IPA or a smoky porter complements the sweet, sticky beef and spicy slaw perfectly.
- Sweet Tea or Lemonade: Non-alcoholic but still refreshingly balanced with the bold flavors of the beef.
FAQs
1. Can I use brisket instead of chuck roast?
Yes, but chuck roast is more budget-friendly and still gives great texture. Brisket burnt ends are traditional, but more time-consuming. This recipe mimics that result in less time and with easier-to-find cuts.
2. What exactly are poor man’s burnt ends?
Poor man’s burnt ends are made from chuck roast instead of beef brisket. They’re less expensive, easier to find, and cook faster, but still deliver a similar texture and flavor when done right.
3. Can I make this without a smoker or pellet grill?
Absolutely. This can be made entirely in the oven and still turns out delicious. Just follow the same timing and temperatures, and use liquid smoke if you want a bit more BBQ flavor.
4. How spicy is the jalapeño slaw?
It depends on how many jalapeños you use and whether you remove the seeds. You can also substitute with pickled jalapeños for a milder, tangier bite.
5. How do I store and reheat leftovers?
Store the beef ends in an airtight container in the fridge for up to 4 days. Reheat gently in the oven or on the stovetop with a splash of broth or sauce to keep them moist.
