Flight-Style Tasting Trio: Beef Short Rib Burnt Ends, Smoked Brisket, and Charred Corn Salad

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-11 · Updated 2026-05-11

A curated tasting trio featuring tender burnt ends from beef short ribs, smoky brisket slices, and a vibrant charred corn salad with fresh herbs. This southern american-inspired bbq & smoked ready in about 260 minutes pairs beef short ribs, smoked paprika, brown sugar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 580 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.

Ingredients

• 3 lbs beef short ribs
• 2 tsp smoked paprika
• 2 tbsp brown sugar
• 1 tbsp salt
• 1 tbsp black pepper
• 1 cup barbecue sauce
• 1 lb smoked brisket slices
• 4 ears fresh corn on the cob
• 1 small, finely diced red onion
• 1/4 cup chopped cilantro
• 2 tbsp lime juice
• 2 tbsp olive oil
• 1 small, seeded and minced jalapeño
• 1 tsp salt (for salad)

Instructions

1. Step 1: Preheat smoker to 250°F. Trim 3 lbs beef short ribs into 1-inch cubes. Toss cubes with 2 tsp smoked paprika, 2 tbsp brown sugar, 1 tbsp salt, and 1 tbsp black pepper. Smoke the ribs for 3 hours, then toss with 1 cup barbecue sauce and return to smoker for another hour until caramelized and tender.
2. Step 2: Slice 1 lb smoked brisket thinly and keep warm at room temperature.
3. Step 3: Preheat grill or grill pan over medium-high heat. Brush 4 ears fresh corn with 2 tbsp olive oil and char on all sides until lightly blackened and cooked through, about 10 minutes. Let cool slightly, then cut kernels off the cob.
4. Step 4: In a bowl, combine charred corn kernels, 1 small finely diced red onion, 1/4 cup chopped cilantro, 1 small minced jalapeño (seeded for less heat), 2 tbsp lime juice, and 1 tsp salt. Toss to combine.
5. Step 5: To serve, plate a portion of burnt ends, several slices of smoked brisket, and a generous scoop of charred corn salad to create a balanced tasting flight that showcases Memphis-style smoked meats with a fresh, zesty side.