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 for 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, 35 minutes or so. Meanwhile, preheat oven to 500 degrees F.

Remove beef and place on a foil-lined sheet pan (spray foil with cooking spray) 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, five to 10 minutes. There’s a fine line between caramelized and burnt so pay attention to it. If needed, turn on the broiler but watch closely.

Remove from foil while still hot to prevent sticking.

Note: Recipe made with Instant Pot Duo.