Pork Country Style Rib Burnt Ends (5 Simple Steps for Juicy Caramelized Meat Candy)

Crispy caramelized burnt ends with a juicy and moist center straight from the smoker is a real crowd-pleaser.

Most people think that burnt ends can only be made from brisket! But you can use a pork butt, ribs, anything! The best part about using pork ribs is it a much quicker process than a smoking a whole pork butt.

You don’t want to mess these up and disappoint everyone at your cookout so follow my method below.

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What Is Country Style Pork Rib?

Firstly, I want to explain what it means for a pork rib to be ‘country-style’ as it is not what you imagine. A country-style pork rib does not come from the rib section of the animal and doesn’t include a bone.

The cut of meat is taken from where the top of the loin meets the shoulder. This part is great for low and slow smoking and making a burnt end as it contains an even amount of intermuscular fat and lean meat.

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Why You’ll Love These Burnt Ends

So for those that do not know BBQ lingo, what exactly is a burnt end? A burnt end is referred to for the end product that is typically from a large cut of meat like a brisket that has been cooked low and slow.

The ‘ends’ are the literal smaller end parts of the cut that have maybe had a little bit more cooking and appear burnt.

These are normally used as a bite-size snack of goodness but are soon becoming the star of the show rather than just a third-party outcome from making a brisket.

What You Need for Country Style Burnt Ends

Boneless Ribs Pork Country Style 

Olive Oil

BBQ Sauce

BBQ Rub (or create your own rub with the ingredients below)

Brown Sugar

Black Pepper

Kosher Salt 

Smoked Paprika 

Onion Powder

Garlic Powder

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How to Make Smoked Country Style Pork Burnt Ends

This is my favorite method for creating delicious burnt ends without the fuss.

Step 1: Smoke The Pork Ribs

Load the pellets, prime, and set the grill to a temperature of 225F. 

Rub olive oil on the meat and apply the spice rub evenly.

Put them directly on the grill grates avoiding any direct heat or hotspots. Insert temperature probe and cook to an internal temperature of 165F. 

Remove and wait until cooled. Cut into 1-inch pieces.

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Step 2: Add The BBQ Sauce and Place on The Grill

Set the grill to a very hot temperature of 350F.

Put the pieces of pork into the aluminum foil try and add the BBQ sauce, coat evenly and put back on the heated grill.

Monitor until they reach 185°F this will take around 30-45 minutes.

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Step 3: Allow to Slightly Cool and Devour

Try not to make a mess when you devour these delicious pieces of meat candy! 

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So Wait, Burning Is Good Now?

There is a difference between chemical reactions occurring during the indirect cooking process and the inedible carbon combustion of the ingredients which are burned.

Burnt ends aren’t exactly burnt which is confusing, I know!

The Millard Reaction

The Millard reaction in a nutshell is when a sugar reacts with a protein which is accelerated by a heat source. As the meat cooks, this reaction takes place and elevates the aroma, taste, and appearance of the food.

You can tell you’ve achieved this reaction by the dark brown color as the sugars caramelized with the fat and spices. The cut used in a country-style cut has a perfect fat-to-meat ratio to achieve this when introducing sugar in the form of a rub and sauce.

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What Type of Wood Is Best for Burnt Ends?

The best type of wood to use for pork is fruit wood or maple. Mesquite and hickory can be a bit overwhelming but if you prefer that stronger flavor go for it.

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How to Season The Pork Ribs

You will want to add your favorite pork dry rub and smoking the ribs. We then finish it off on higher heat after adding sauce with another sugar element (ie the BBQ sauce).

The spices and sugar will create the perfect environment for flavor compounds and the chemical reactions I crave in crispy bark pork burnt ends.

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How to Prep the Country Style Pork for Burnt Ends

All you need to do is give your pork ribs a rub with olive oil and BBQ rub before smoking them

Add the BBQ sauce once the ribs reach 165°F. You do need to remove them from the smoker and cut then into pieces first.

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What Temperature to Smoke Burnt Ends At?

To smoke burnt ends set your smoker to  225F and it set it up for indirect cooking. 225°F is the sweet spot for the first hour. We will then ramp up the heat on those grill grates to 350F for the last 20-30 minutes.

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What Internal Cooking Temperature Does the Meat Need to Be?

The internal temperature of the pork needs to be at least 165°F. However when your cooking burnt ends you want to cook until an internal temperature of 185°.

How to Cook Country Style Burnt Ends For?

It takes around 90 minutes to make country style burnt ends. First you need to smoke the ribs, then you need to chop them and add the BBQ sauce.

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How Do I Know My Country Style Burnt Ends Are Done?

Your burnt ends are done when the internal temperature of the pork reaches 165°F. However when your cooking burnt ends you want to cook until an internal temperature of 185°.

Other than the internal temperature, how do I know when to take them off my backyard smoker and into the backyard party!? The texture should be hard but still able to break open with cutlery or your fingers. 

The burnt ends should look brown/black from caramelization. Pulling them apart will also reveal a juicy and tender center of delicious meat.

What if You Don’t Have a Smoker?

What if I don’t have a fancy pellet smoker? A charcoal smoker or gas grill will of course work but they don’t give you the control an electric smoker does. Especially if you don’t have a digital probe meat thermometer!

What to Serve With Your Burnt Ends

You can serve these as an appetizer or a main. If you plan on serving them as a main I would suggest serving a carb heavy option.

Smoky Corn Bread

Smoked Onion Bombs

Stuffed Chicken Breast

Smoked Lamb Shanks

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Want More Burnt Ends Recipes?

Love burnt ends as much as us?

Then you need some more recipes.

Smoked Pork Belly Burnt Ends

Pit Boss Smoked Pork Belly Bites

Pork Shoulder Burnt Ends on a Pit Boss

Burnt Ends From Brisket Flat

Pork Country Style Ribs Burnt Ends

Want some juicy, crispy and caramelized pork rib burnt ends?
Prep Time1 hour
Cook Time3 hours
Total Time4 hours
Course: Appetizer, Dinner, lunch, main, Main Course, Side Dish
Cuisine: American, Barbecue, bbq, dinner, grill, lunch
Servings: 6 servings
Calories: 456kcal
Author: Charlie
Cost: 15

Equipment

  • Wood pellet smoker
  • Favorite wood pellets (we used apple wood)
  • Sharp knife
  • Meat probe
  • Mixing bowl
  • Disposable Aluminum Foil tray

Ingredients

Ingredients

  • 1 kg Boneless ribs pork country style
  • Olive oil
  • 1.5 cups BBQ Sauce

Dry Rub Seasoning Ingredients

  • 300 g brown sugar
  • 1 Tbsp black pepper
  • 1 Tbsp Kosher salt
  • 1 Tbsp smoked paprika
  • 1 Tbsp onion powder
  • 1 Tbsp garlic powder

Instructions

Step 1: Smoking The Seasoned Pork Ribs

  • – Load the pellets, prime, and set the grill to a temperature of 225F.
  • – Rub olive oil on the meat and apply the spice rub evenly.
  • – Put them directly on the grill grates avoiding any direct heat or hotspots.
  • – Insert temperature probe and cook to an internal temperature of 165F.
  • – Remove and wait until cooled.
  • – Cut into 1-inch pieces.

Step 2: Making The Sauce & Finish Smoking To Make Burnt Ends

  • – Set the grill to a very hot temperature of 350F.
  • – Put the pieces of pork into the aluminum foil dish and add the BBQ Sauce mixture.
  • – Coat evenly and put back on the heated grill.
  • – Monitor until they reach 185°F and have the desired texture and appearance as per the above instructions which will be around 30-45 minutes.

Smoke On!

Charlie

Hi, I’m Charlie, I have been meat-smoking and grilling for the past 15 years. I have an array of different smokers, thermometers, and have a love for finding the right wood and charcoal combo My favourite recipes are my EXTRA CRISPY smoked pork belly, juicy pulled pork, smoked brisket, duck poppers, and ANY SEAFOOD I grill).

I loves sharing his tips with beginners, helping them navigate the world of smoking. I find it’s not just about cooking; it’s a quest for that perfect smoky flavor.

You will usually find me playing with the kids, perfecting my brisket bark, or sipping beers with boys around the fire. Can’t wait to share all my delicious smoking and grilling recipes with you!

You can read more about me on our About Us page.

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