Toss and rub beef with the beef rub. If time allows, set aside for an hour or refrigerate up to overnight.
Raise the rack in the instant pot to about 2 1/2″. Balls of aluminum foil work great fo this. Add one cup of water to the Instant Pot along with 1 teaspoon Liquid Smoke. Arrange beef on rack, any smaller pieces to the center, larger on the outside, piling gently and making sure to leave space around the outside edges of the rack.
Seal and set to High Pressure 3 minutes. Allow for a natural release, 20 to 25 minutes. Meanwhile, preheat oven to 500 degrees F.
Remove beef and place on a foil lined sheet pan and toss with 1/2 cup of barbecue sauce. Roast, turning the burnt ends over now and then until browned, about 10 minutes. Remove and drizzle with additional sauce (without tossing, this time) to taste, up to 1/2 cup. Place back in oven until the tops of the beef cubes caramelize. If needed, turn on the broiler but watch closely.
Remove from foil while still hot to prevent sticking.
Keywords: Barbecue, Barbecue Sauce, Beef, brisket, burnt ends, Kansas City
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