Quick Answer
Yes, you can absolutely make burnt ends out of country style ribs! While traditional burnt ends are made from the point of a beef brisket, you can recreate the flavor and texture of burnt ends using country style pork ribs. The keys are to trim the ribs, season them well, smoke them until nicely browned, then cube and toss the ribs in a sweet and spicy barbecue sauce before finishing them on the smoker or grill. It makes for an incredibly delicious barbecue dish.
What Are Burnt Ends?
Burnt ends are a barbecue dish that originated in Kansas City. They are traditionally made from the fattier point cut of a smoked beef brisket.
During the long smoking process for brisket, the point cut or deckle is nearest to the heat source and gets the most exposure to smoke and heat. This renders the fat and causes the meat to become incredibly tender and browned with a charred, crispy bark on the outside.
The pitmaster then chops up these succulent burnt edges of the brisket into bite-sized cubes and either serves them on their own or tosses them with barbecue sauce before giving them a final char.
This makes for an ultra-rich, smoky, saucy barbecue treat that is a signature of Kansas City BBQ. Burnt ends have since become popular across the U.S. as a standalone appetizer or side dish.
The Appeal of Burnt Ends
So what makes burnt ends so delicious? Here are some of their best qualities:
– Tender and well-done – Long, slow smoking followed by chopping or cubing gives the meat a supersoft, melt-in-your-mouth texture.
– Smoky and charred – The smokiness penetrates deeply into the meat during cooking. Finishing over high heat gives the outside an irresistible char.
– Fatty and flavorful – The point cut has marbling that renders and bastes the meat.
– Coated in sauce – Tossing in BBQ sauce adds another layer of sticky, sweet, spicy flavor.
– Textural contrast – Crispy, charred outside with an ultra-soft, juicy inside.
– Rich and meaty – Maximum beefy flavor in each bite.
Country Style Ribs
Country style ribs are not actually ribs at all. They are cuts of pork shoulder, which come from the front leg of the pig.
They get labeled as “ribs” because they contain sections of the shoulder blade bone, which impart a curved shape that loosely resembles spare ribs or baby back ribs. But the meat itself is 100% pork shoulder or butt.
Compared to ribs, country style ribs have more internal fat marbling and connective tissue. This gives them great moisture and flavor when cooked low and slow, making them perfect candidates for burnt ends.
Advantages of Country Style Ribs
Here are some of the benefits of using country style ribs for burnt ends:
– More fat and collagen – This helps keep them moist and tender.
– Usually cheaper – Country ribs cost less per pound than true beef ribs or brisket.
– Leaner than brisket – Less trimming required.
– Tenderness – Shoulder meat gets fall-apart tender when smoked.
– Familiar shape – The curved rib bone gives them a classic burnt end appearance.
– Portion size – Individual ribs separate easily into burnt end sized pieces.
– Meaty – Thicker cut means more meat and juicy bites per piece.
Disadvantages of Country Style Ribs
There are a couple potential downsides to using country ribs instead of brisket:
– Less rich – Pork doesn’t have as much robust beefy flavor.
– Dries out easier – The leaner meat can dry out if smoked too long.
– Less smoke absorption – The pork doesn’t take on as much smoky flavor.
However, these issues are easily avoidable by keeping a close eye on doneness and using sufficient barbecue sauce.
Step-By-Step Instructions
Follow these simple steps for foolproof burnt ends every time:
1. Choose the Right Cut
Pick country style or boneless pork ribs for the best texture. A full slab works well so you can trim and portion the ribs. Look for ribs with nice marbling throughout for juiciness.
2. Trim Excess Fat
For burnt ends, you want some fat left on for moisture and flavor. But trim off any thick outer layers of hard fat for better smoke absorption. Leave about 1/4 inch of fat.
3. Apply Dry Rub
Coat the ribs all over with a flavorful dry rub. Use one with brown sugar, chili powder, paprika, garlic, and other spices. The rub will form a tasty, textured bark.
4. Smoke at Low Heat
Smoke the seasoned ribs for 2-3 hours at 225-250°F, until browned and tender. Use wood chips, chunks, or logs for smoke flavor. The ribs should hit 175-195°F internally when done.
5. Coat with Sauce
During the last 30 minutes of smoking, brush the ribs with your favorite barbecue sauce. Sweet, tangy, spicy tomato-based sauces work great.
6. Finish Over High Heat
Move the sauced ribs over direct heat for a few minutes on each side. This gives them a nice char and firms up the sauce into a glaze.
7. Chop into Cubes
When cool enough to handle, chop the ribs into 1-2 inch cubes. Try to get a mix of bark and inside meat.
8. Toss with More Sauce
Put the burnt end chunks in a bowl and add some barbecue sauce. Toss to generously coat all sides in the sticky glaze.
9. Serve and Enjoy!
Pile the saucy burnt ends onto plates, sandwiches, nachos or any dish in need of finger-licking, meaty flavor. Dig in and savor the tender, smoky, sweet and spicy goodness!
Recipe Variations
Burnt ends are very versatile, so feel free to customize to your liking:
– Use a dry rub with different flavors like lemon pepper or Cajun seasoning.
– Smoke over apple, cherry, pecan or other wood for varied smoke flavor.
– Toss in a sweet sauce like honey barbecue or bourbon molasses.
– Mix it up with a tangy mustard or vinegar-based sauce.
– For heat, add some hot sauce or diced jalapeños to the sauce.
– For extra richness, toss the burnt ends in melted butter before serving.
– Chop and mix brisket and pork burnt ends together.
– Serve burnt ends on slider buns, over baked beans, with mac and cheese, etc.
– Stuff into grilled peppers or mix with cream cheese for appetizers.
The possibilities are endless! Adjust ingredients to create your own signature burnt ends.
Troubleshooting
Problem: Burnt ends are too dry
– Solution: Don’t oversmoke. Smoke for less time or at slightly higher heat. Brush with sauce earlier.
Problem: Burnt ends are too tough
– Solution: Allow meat to cook longer until very tender. Make sure to slice against the grain.
Problem: Sauce won’t stick to the meat
– Solution: Apply sauce thicker and toss well to fully coat. Let sauce tack up on meat before serving.
Problem: Burnt ends lack smoke flavor
– Solution: Make sure meat is exposed to ample smoke early in cooking before sealing in sauce.
Problem: Pork burnt ends are greasy
– Solution: Trim excess surface fat before smoking. Blot off any excess grease after saucing.
Frequently Asked Questions
Are burnt ends good for you?
Burnt ends are not the most healthy choice, but smoked meat in moderation can fit into a balanced diet. Go easy on sugary sauce to limit calories.
How long do burnt ends last?
Store leftover burnt ends in the fridge for 3-4 days or freeze for 2-3 months. Reheat gently before serving.
What wood is best for smoking burnt ends?
Hickory and oak give great classic smoke flavor. For pork, try fruitwoods like apple or cherry. Mesquite imparts a bold smokiness.
What temp do you cook burnt ends?
Cook around 225-250°F to tenderize then finish over direct heat at 325-450°F to char. Internal temp should reach 195°F.
What is the best sauce for burnt ends?
Sweet tomato-based Kansas City-style barbecue sauce is the most popular. Bold flavors like molasses, honey, and chili peppers also pair well.
Can you make burnt ends from chuck roast?
Yes, a chuck roast can substitute for brisket. Trim fat, smoke until tender, then cube, sauce and crisp the meat for burnt ends.
Do you wrap burnt ends in foil?
Wrapping after smoking helps tenderize and steam in juices. Unwrap and sauce before finishing over direct heat to crisp up.
Conclusion
Burnt ends may have originated in Texas, but they have since become a barbecue favorite across America. Their crave-worthy flavor and texture make them the ultimate smoked meat treat.
While brisket remains the traditional choice, country style pork ribs can also be turned into finger-licking good burnt ends with just a little extra technique. Carefully managing the smoking time, generous saucing, and quick searing at the end will reward you with tender, juicy pork burnt ends that will wow any backyard pitmaster.
So fire up your smoker or grill and enjoy the smoky goodness of pork burnt ends! Adjust seasonings and sauces to make these succulent morsels of barbecue your own.