What are burnt end ribs?

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.

Can country style ribs be overcooked?

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.

What is the best cut of meat for burnt ends?

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!

Country Style Rib Burnt Ends - Chiles and Smoke

Ingredients

Scale

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

Cook Mode Prevent your screen from going dark

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!

Author: Brad Prose
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