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It’s time to learn how to make burnt ends in an oven. You won’t be needing more than a simple dry rub for this as it packs in the flavor and each piece of chuck roast burnt ends is equally melt-in-your-mouth tender as it is crunchy.

Poor Man’s Burnt Ends

This burnt ends-in-an-oven recipe made with chuck roast is cooked in your oven rather than spending all day smoking a brisket.

This is the best way to get all the flavor of the popular barbecued meat dish without the use of a smoker.

Burnt ends have become popular across the US, popularized in Kansas City, and a staple of Texas barbecue.

This recipe was made just for these appetizing bites of beef. However, what are burnt ends?

Poor Man's Burnt Ends in an Oven

What Are Burnt Ends?

Traditionally, burnt ends are crispy, flavorful pieces of meat obtained from the pointed end of a brisket.

This cut comes with a higher percentage of fat, and the pieces get crispy and caramelized thanks to the longer cooking time.

It is often referred to as poor man’s burnt ends because this burnt ends recipe uses inexpensive chuck roast instead of brisket.

The interesting thing about this is that it will save you loads of time by not having to trim as much fat from the beef.

You will be cooking chuck roast burnt ends with both a spice rub and BBQ sauce, in addition to butter, to help them get nice and crunchy.

In addition, you can make grilled or smoked burnt ends for a more traditional smoky flavor and fall-apart succulent meat.

What Makes Good Burnt Ends?

Now, let’s talk about what makes a good burnt ends. The combination of the right amount of bark (char), succulent meat, and tasty barbecue sauce and rub is what makes good-tasting burnt ends.

The char, or crust forming on the outside of the meat, must caramelize properly to create that burnt and sweet delectableness. It’s a guarantee that you will be craving more, just like candy, once you take one bite.

As the outside of the meat is half the experience when biting into these burnt ends, you will certainly taste the most tender meat with an amazing smoky taste once you break into the interior of the meat.

The fat just melts down into the meat from smoking it for several hours, which will in turn give you that unforgettable, delicious bite.

However, these poor man’s burnt ends would not be complete without the right combo of BBQ rub and a good coat of delectable barbecue sauce, which goes the same with any other smoked or barbecue recipe.

Burnt Ends in an Oven

The simple recipe for burnt ends in an oven is dry-rubbed, tender beef chuck, cooked low and slow for a crunchy exterior. You will love this oven-burnt ends recipe.

Course: Main Course
Cuisine: American
Prep Time: 10 minutes
Cook Time: 3 hours, 30 minutes
Total Time: 3 hours and 40 minutes
Method: Oven
Servings: 5 people


  • Wire rack
  • Kitchen knives
  • Rimmed sheet pan


BBQ Spice Rub Ingredients

  • ½ teaspoon of cayenne pepper
  • 1 ½ teaspoons of sea salt
  • 1 tablespoon of paprika
  • 1 teaspoon of smoked paprika
  • 1 teaspoon of coarse black pepper
  • ½ teaspoon of dried mustard
  • 1 teaspoon of onion powder
  • 1 teaspoon of garlic powder
  • 1 teaspoon of chili powder

Burnt Ends Ingredients

  • 3 pounds of chuck roast
  • 8 tablespoons, 1 stick of salted butter, cut into 1 tablespoon pats
  • 2 tablespoons of spice rub
  • 1–2 cups of barbecue sauce. I recommend you use Sweet Baby Rays.

Laid-Out Instructions

  • First, you are to get a small bowl and combine the ingredients for the spice rub in it. Then, proceed to whisk to combine. Also, measure out 2 tablespoons and store the remaining rub in a tightly sealed container.
  • That being done, proceed to preheat the oven to 275 degrees Fahrenheit.
  • After that, lavishly sprinkle 1 to 2 tablespoons of spice rub over the whole chuck roast. And to fully coat all sides, rub them in with your hands.
  • Now, place the seasoned roast on a roasting rack placed over a sheet pan, and you are to bake for roughly 3 hours.
  • Afterward, remove the roast from the oven and cut into 1” cubes. You are to then spread the chunks of meat on the baking sheet and toss with BBQ sauce.
  • When that is done, place the pats of butter over the meat and return the sheet pan to the oven.
  • Bake at 450 degrees F for more or less an extra 30 minutes until the edges of the meat are crisp and deeply caramelized. Keep in mind to stir the meat halfway through cooking, which is at the 15-minute mark.
  • You can serve it with additional BBQ sauce if that is what you want.

Serving Suggestions

You can simply serve these poor man’s burnt ends with toothpicks and extra BBQ sauce as a party snack, or you can choose to add them to baked beans or sandwiches.

In addition, you can pair this recipe with all your favorite cookout sides. Note that pasta salad and/or potato salad are always a hit, as is a big batch of mac and cheese or coleslaw.

You can also add a big bowl of summer fruit salad and some crispy onion rings or fries for a simple weeknight dinner.

Storage Instructions

To Store

Once it has cooled, you are to refrigerate the pork belly pieces in a tightly sealed container, which will make them last for up to 3 to 4 days.

To Freeze

If you are planning to freeze the leftover burnt ends, I strongly suggest that you allow them to cool, then proceed to wrap them in foil or plastic, and then place them in a ziplock bag. You can freeze for up to 3 months. And when you are ready to eat, just defrost in the fridge overnight before you reheat.

To Reheat

In the case of reheating, you can easily reheat the pork in a baking dish in a 350-degree oven until it becomes warmed through.

Frequently Asked Questions

Can You Overcook Burnt Ends?

Well, of course, you can always overcook pork belly burnt ends. So, it is quite essential that you keep an eye on the smoker and use a reliable meat thermometer to avoid overcooking.

You can just make sure that the pork is cooked to an internal temp of 195 to 205 degrees F (90 to 96 degrees C).

Why Are My Pork Belly Burnt Ends?

As mentioned above, pork belly burnt ends must be cooked low and slow; that way, they can remain succulent.

However, leaving them in the smoker for too long or cooking them at too high a temperature will cause the fat and moisture to render out, which will in turn make the meat tough and dry.

Do You Cover Burnt Ends in Foil?

It is not necessary to cover the meat with foil for this recipe. Doing that would just prevent the pieces from crisping properly.

So, I suggest you wrap the whole roast part way through cooking if you plan to make poor man’s burnt ends on a Traeger or in a smoker, given that this will help prevent burning and lock in that mouth-watering flavor.


It’s a fact now that slow and low-heat cooking is the secret to amazingly succulent burnt ends.

However, that is not to say that there are no other burnt ends recipes that do not require only cooking in the oven, but just remember that you won’t just get that intense smoke flavor and meat tenderness as you would with a smoker.

This concludes this guide, as you now have the best recipe on how to perfectly make burnt ends in an oven.

Poor Man's Burnt Ends in an Oven

Poor Man’s Burnt Ends in an Oven

It’s time to learn how to make burnt ends in an oven. You won’t be needing more than a simple dry rub for this as it packs in the flavor and each piece of chuck roast burnt ends is equally melt-in-your-mouth tender as it is crunchy.
Prep Time 10 minutes
Cook Time 3 hours 30 minutes
Course Main Course
Cuisine American
Servings 5 servings


Ingredients for BBQ Spice Rub:

  • ½ tsp cayenne pepper
  • 1 ½ tsp sea salt
  • 1 tbsp paprika
  • 1 tsp smoked paprika
  • 1 tsp coarse black pepper
  • ½ tsp dried mustard
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp chili powder

Ingredients for Burnt Ends:

  • 3 lbs chuck roast
  • 8 tbsp 1 stick salted butter, cut into 1 tbsp pieces
  • 2 tbsp spice rub from above
  • 1 –2 cups barbecue sauce Sweet Baby Ray’s recommended


  • In a small bowl, combine the ingredients for the spice rub. Whisk thoroughly to ensure all spices are evenly mixed. Measure out 2 tablespoons of the rub and store the remainder in a tightly sealed container for future use.
  • Preheat the oven to 275 degrees Fahrenheit (135 degrees Celsius).
  • Sprinkle 1 to 2 tablespoons of the spice rub evenly over the entire chuck roast. Use your hands to rub the seasoning into all sides of the meat, ensuring it is thoroughly coated.
  • Place the seasoned roast on a roasting rack set over a sheet pan to catch any drippings. Bake in the preheated oven for approximately 3 hours, or until the meat is tender and easily pulls apart.
  • Once the roast is cooked, remove it from the oven and cut it into 1-inch (2.5 cm) cubes. Spread the meat chunks evenly on the baking sheet and drizzle with BBQ sauce, tossing gently to coat each piece.
  • Place the pats of butter over the meat cubes and return the sheet pan to the oven.
  • Increase the oven temperature to 450 degrees Fahrenheit (230 degrees Celsius) and bake for an additional 30 minutes, or until the edges of the meat are crispy and deeply caramelized. Remember to stir the meat halfway through cooking, around the 15-minute mark, to ensure even browning.
  • Once done, remove from the oven and let it cool slightly before serving. You can accompany the burnt ends with additional BBQ sauce on the side for dipping, if desired. Enjoy!
Keyword Poor Man’s Burnt Ends, Poor Man’s Burnt Ends in an Oven

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