Pork Tenderloin Burnt Ends Recipe
This delicious burnt ends recipe features two of the premium products from our "Pitmaster Picks" BBQ box. Not a member of the club? Join the club today and get 50% off your first box with code GMC50 (all subscription boxes ship for free!).
Want the rub and sauce already matched? Our Boss of Burnt Ends meat candy box has both, plus a pork belly and a brisket recipe.
The Boss of Burnt Ends Meat Candy Box
5.0 out of 5 from 18 reviews.
Burnt ends earned the nickname meat candy honestly, and the flavor comes from what goes on before and after the smoke. This box matches the rub to the sauce for you, so the sweet and the smoke land where they should.
- Two rubs: Palisade Peach by The Spice Guy for pork belly, Lane's Brisket Rub for beef.
- Two sauces: Lane's Pineapple Chipotle and Kinder's Hickory Brown Sugar.
- The spritz bottle that keeps color building without washing the rub off.
- A recipe card with both cooks, pork belly and brisket, and the timing.
Free U.S. shipping. Rather build your own? Browse all brisket rubs and sauces.
4-6
10 minutes
2.5 hours
These “Burnt Ends” are easy to make and absolutely delicious! This is a great option if you don’t have the time to smoke a larger cut or looking for a leaner option.
Directions
Preheat your smoker or grill to 250 °F using wood or charcoal of choice.
Prepare the burnt ends: Remove any hanging pieces of fat and membranes from the tenderloin. Cut into 3 inch by 3 inch cubes.
On a baking rack, place cubes about 1/2 inch apart. Season with Smoke Steakhouse Seasoning by Padiano’s Kitchen.
Smoke for 2 hours, then remove and add to a grill safe baking dish or foil pan.
Increase grill temperature to 325 °F.
Add 1 stick of butter, 1/4 cup Dixie Red BBQ Sauce by Old Southern BBQ and either 1 Cup of water or 1 beer.
Cover with foil and continue to smoke until about 203 to 205 °F internal temperature.
Remove and let cool.
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