Burnt ends

I like both, but if you do it right dry burnt ends are the best. If you haven't done them yet, cook them like would a brisket to 195 and start checking for probes like butter.  Pull it off, let it set for at least 20 minutes.  Now slice them in to 1" cubes.  Put them bark side up in a foil pan, pour a little of the juice in to the pan or beef stock if there isn't any.  Put on a little more rub.  Put them back on and check them in about an hour and see how they are doing.  Make sure they don't run out of juice.  Pull them when you think you have good crust.  If saucing replace juice with the sauce and Keep an eye on them and stir them every so often.  Pull when they have a good crust on them.