Burnt Ends Beef Ribs with Brown Sugar Glaze

By AislePrompt Editorial · Published 2026-06-03 · Updated 2026-06-03

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Caramelized burnt ends from tender beef ribs glazed with a rich brown sugar and smoky barbecue sauce. This American-inspired barbecue recipe, ready in about 285 minutes, pairs beef ribs, kosher salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 600 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 270 min Serves 6 American cuisine 600 cal/serving

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Ingredients

3 lbs, cut into 2-inch chunks beef ribs
1 tbsp kosher salt
1 tbsp black pepper
2 tsp paprika
1/2 cup brown sugar
1/2 cup barbecue sauce
2 tbsp apple cider vinegar
1/4 cup water
2 cups wood chips (hickory)

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Instructions

Step 1: Combine 1 tbsp kosher salt, 1 tbsp black pepper, and 2 tsp paprika in a bowl and rub evenly over 3 lbs beef rib chunks.
Step 2: Preheat smoker to 275°F and add 2 cups hickory wood chips. Place ribs on the smoker and cook for 3 hours uncovered.
Step 3: In a separate bowl, whisk together 1/2 cup brown sugar, 1/2 cup barbecue sauce, 2 tbsp apple cider vinegar, and 1/4 cup water.
Step 4: After 3 hours, remove ribs from smoker and toss with the brown sugar glaze mixture. Return ribs to smoker and cook for an additional 1-1.5 hours until caramelized and edges are slightly burnt and crispy.
Step 5: Remove ribs from smoker and let rest for 10 minutes before serving the rich, sticky burnt ends.