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.
