Country Style Rib Burnt Ends
If you’re looking to step up your smoking game without breaking the bank, these Country Style Rib Burnt Ends are exactly what you need. Think perfectly tender cubes of pork with a crusty bark, glazed in a sticky-sweet sauce that’ll have you reaching for “just one more” until the tray is empty!
Traditional burnt ends come from the point end of a brisket, but here’s the thing – you can work that same magic with other cuts of meat! These country style rib burnt ends are proof that boneless pork ribs can hold their own when you smoke them right. While similar to my Smoked Country Style Ribs, these are diced smaller, sauced and caramelized for a more tender, sweet bite.
First, we’re smoking these cubes low and slow until they build up that beautiful bark you’re after. Then they take a bath in that sweet and smoky sauce, honey, and butter that reduces down into a ridiculous glaze. Take your time, build that bark, and you’ll end up with something that rivals classic burnt ends at a fraction of the cost! Once you learn how to make burnt ends with country style ribs, you’ll never go back!
Why This Process Works
- Small Size, Maximum Flavor: Those 2-inch cubes aren’t random – they’re the sweet spot for getting maximum bark while keeping the inside juicy. Each piece ends up being the perfect bite of smoky goodness.
- Low & Slow: Starting at 250°F lets the pork slowly render fat while building flavor, and that final blast at 300°F creates the caramelization that makes burnt ends legendary.
- Layers of Flavor: The combo of dry rub, sauce, and honey creates layers of flavor that work with the pork instead of overwhelming it.
Key Ingredients
- Pork Country Style Ribs — Cut from the pork shoulder, these are ideal for low and slow cooking.
- Signature Sweet & Smoky Rub — Or your favorite BBQ dry rub!
- Smoky Sweet Heat Sauce — You can also use your favorite BBQ sauce here.
- Honey — This is what gets you that sticky goodness.
- Butter — Brings richness to balance out all the flavors.
Substitutions or Variations for Flavor
- Dry Rub & BBQ Sauce: Feel free to use your favorite dry rub and BBQ sauce here, like the spicy Nashville Hot Seasoning or Southwest Cajun Dry Rub.
- Meat Options: Country style ribs are the most budget-friendly option. They are also low in fat, which has its pros and cons (healthier, but generally not as tender). If you prefer a more tender option with more fat, you can try my Pork Belly Burnt Ends instead!
How to Make Country Style Rib Burnt Ends
- Preheat. Fire up the smoker to 250°F. If you’re rolling with a charcoal grill, set up a 2-zone fire by pushing the hot coals to one side—that way, you’ve got both direct and indirect heat to work with.
- Prep & Season. Trim off any excess fat or stray bones, then slice the pork into even 2” cubes. Hit every side with a generous coat of seasoning—don’t be shy. Let the pork rest at room temperature until the smoker is ready.
TIP: Use a baking sheet with a wire rack or a jerky grill mat to easily manage the burnt ends on the smoker. Some grill grates have wide spaces, this equipment can be helpful!
- Smoke. Toss the pork onto the smoker and let it ride for about 3 hours, or until the internal temp hits 180-190°F. No need to stress about perfection—some pieces will finish faster than others. If the edges start looking dry, give them a quick spritz of apple cider vinegar to keep things juicy.
- Add Sauce. Move the pork to a foil pan and hit it with BBQ sauce and honey, stirring everything together. Crank up the smoker to 300°F, then let it cook for another 35-45 minutes until the pork is probe-tender (somewhere around 200-205°F). Give it a gentle stir now and then to make sure everything gets that sticky, caramelized goodness.
- Serve. Once it’s done, bring the tray inside and stir in room-temperature butter—it’ll melt right in and turn that sauce into liquid gold. Serve immediately and enjoy!
Top Tips
- Using a baking sheet with a wire rack allows for smoke to get around the pork while easily transferring them to/from the smoker. This is a “nice to have” piece of equipment, but not required.
- I recommend having a disposable foil pan for the second smoke. This will hold all of the barbecue glaze and make clean up a breeze.
- To know if your smoked country style ribs are finished cooking, use a temperature probe or meat thermometer to check the temperature. Once they hit around 200°F, they are ready to eat!
Make It a Meal – Pairings & Sides
When it comes to seasoning these pork burnt ends, you’ve got solid options that’ll take them in different directions. Nashville Hot Seasoning can bring some extra heat that works perfectly with the sweet glaze, while my Scorching Sun All-Purpose Rub has a great balance of heat and savory flavors. You can also try my Sedona Sand All-Purpose Rub for a more subtle flavor. As far as sauce goes, my Sweet Honey Bourbon BBQ Sauce would be a great option.
When serving these country style rib burnt ends, opt for sides that can stand up to these bold flavors while offering some contrast. I like to pair them with classic BBQ sides like tangy blue cheese coleslaw, hearty smoked baked beans, creamy mac and cheese, and a Nashville hot pickle potato salad. This lineup gives you everything you need for either a serious dinner spread or a casual cookout!
FAQs
Burnt end ribs are cubed pieces of rib meat that are smoked until they develop a dark bark, then finished with a glaze that caramelizes for an intense flavor. They get their name from traditional brisket burnt ends, which were original burnt ends.
While country style ribs are pretty forgiving, they can become dry if cooked too long or at too high a temperature. The key is cooking to tenderness (around 200-205°F) rather than time. It also helps keeping them moist with spritzing and the final glazing process.
While burnt ends traditionally come from the point end of a beef brisket, you can make incredible burnt ends from more affordable cuts. Try using country style ribs, pork belly, or chuck roast. Each will bring its own unique texture and flavor to the table!
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Country Style Rib Burnt Ends
If you’re looking to step up your smoking game without breaking the bank, these Country Style Rib Burnt Ends are exactly what you need. Think perfectly tender cubes of pork with a crusty bark, glazed in a sticky-sweet sauce that’ll have you reaching for “just one more” until the tray is empty!
- Total Time: 4 hours 30 minutes
- Yield: Serves about 8
Ingredients
- 3–5 pounds of pork country style ribs, bones removed
- 1/4 cup Signature Sweet & Smoky Rub (or favorite seasoning)
- 1 cup Smoky Sweet Heat Sauce
- 1/2 cup honey
- 4 tablespoons unsalted butter, room temp
Instructions
- Fire up the smoker to 250°F. If you’re rolling with a charcoal grill, set up a 2-zone fire by pushing the hot coals to one side—that way, you’ve got both direct and indirect heat to work with.
- Trim off any excess fat or stray bones, then slice the pork into even 2” cubes. Hit every side with a generous coat of seasoning—don’t be shy. Let the pork rest at room temperature until the smoker is ready.
- Toss the pork onto the smoker and let it ride for about 3 hours, or until the internal temp hits 180-190°F. No need to stress about perfection—some pieces will finish faster than others. If the edges start looking dry, give them a quick spritz of apple cider vinegar to keep things juicy.
- Move the pork to a foil pan and hit it with BBQ sauce and honey, stirring everything together. Crank up the smoker to 300°F, then let it cook for another 35-45 minutes until the pork is probe-tender (somewhere around 200-205°F). Give it a gentle stir now and then to make sure everything gets that sticky, caramelized goodness.
- Once it’s done, bring the tray inside and stir in room-temperature butter—it’ll melt right in and turn that sauce into liquid gold. Serve immediately and enjoy!
- Prep Time: 5 minutes
- Cook Time: 4 hours
- Category: Pork
- Method: Smoking
- Cuisine: Barbecue
Nutrition
- Serving Size:
- Calories: 516
- Sugar: 31.7 g
- Sodium: 736.8 mg
- Fat: 18.7 g
- Carbohydrates: 36.5 g
- Protein: 47.7 g
- Cholesterol: 183 mg
