Ribeye Royalty: Burnt Ends with The Grill Pack
There’s nothing quite like the rich, marbled decadence of USDA Prime Ribeye — unless you cut it into bite-sized pieces, season it with bold, chef-crafted rubs, and let it caramelize into pure perfection. These Ribeye Burnt Ends are the ultimate indulgence: crisp on the outside, buttery-tender in the middle, and loaded with layers of heat, smoke, and spice thanks to The Grill Pack.
This limited-edition duo features two powerhouse blends: The Outlaw Rub, with its warm, smoky backbone and touch of sweetness, and Pepper Mafia, a pepper-forward fusion that brings unapologetic attitude to every bite. Together, they turn an already-impressive cut of meat into the stuff of backyard legend.
Ingredients
- 1 USDA Prime Ribeye (1.5–2 lbs), cut into 1.5-inch cubes
- 1 tablespoon olive oil
- 1 tablespoon The Outlaw Rub
- 1 tablespoon Pepper Mafia
- 1 tablespoon brown sugar
- 2 tablespoons unsalted butter, cut into small pieces
- Optional: BBQ sauce for finishing glaze
Directions
- Preheat your smoker or oven to 275°F. Line a baking tray with foil and set aside.
- In a large bowl, toss ribeye cubes with olive oil, then coat generously with The Outlaw Rub, Pepper Mafia, and brown sugar. Let sit for 10–15 minutes to absorb the flavors.
- Place the seasoned ribeye on the tray in a single layer. If using a smoker, place directly on a rack or in a foil tray. Smoke or roast for 90 minutes, turning once halfway through.
- After 90 minutes, transfer the ribeye cubes to a foil pan (or cover the baking tray with foil). Dot with butter, then cover and return to the heat for another 30–45 minutes until the pieces are deeply caramelized and tender.
- Optional glaze step: Uncover, brush lightly with your favorite BBQ sauce, and cook uncovered for another 10 minutes until sticky and lacquered.
- Serve hot, straight from the tray — no utensils needed.
Serving Tips
Make it a meal: Serve with pickled onions, creamy coleslaw, and cornbread for a full BBQ platter.
Go handheld: Pile the burnt ends into a toasted brioche bun with a swipe of aioli and crunchy slaw.
Party-ready: Skewer the cubes with toothpicks and serve as next-level steak bites at your next cookout.
Why use The Grill Pack?
Because layering flavor is what sets great cooks apart from good ones.
The Outlaw Rub brings slow-burn heat, a hint of sweetness, and rich, smoky complexity — ideal for searing and roasting.
Pepper Mafia is bold and brash, with a multi-pepper fusion that wakes up your taste buds without overwhelming the steak.
When used together, these two seasonings build a craveable bark and irresistible depth of flavor. Shop The Grill Pack before it's gone.
