Pork Burnt Ends

I love to grill, smoke and BBQ – even through the winter!  I’m always looking for new recipes, methods and cuts of meat to try some experiments.  Thankfully, I always have plenty of willing taste-testers.  The recipe below was inspired by one I read in The Smoking Bacon & Hog Cookbook by Bill Gillespie.  Burnt ends are traditionally beef, but I really like this take using pork.  They make a perfect dinner, appetizer or snack for the Super Bowl next Sunday!

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PORK BURNT ENDS

Ingredients

  • 3-4 Lbs. Boneless Pork Country Ribs
  • 1/2 Cup Yellow Mustard
  • Savory BBQ Rub or Any Dry Rub (I used Butt Rub on these)
  • 6 Tbs. Butter
  • 2 Tbs. Cayenne Hot Sauce
  • 1 Tbs. Honey
  • 1/4 Cup Light Brown Sugar, Packed

Instructions

  • Coat country ribs evenly with yellow mustard.  Dust liberally with BBQ rub of your choice.  The mustard will help tenderize the meat and help the rub to stick.
  • Using a smoker, charcoal grill or gas grill, cook ribs directly on the grate offset from the heat at a temperature of 250 degrees for roughly three hours or until the internal temperature reaches 170 degrees.  I used my charcoal grill, natural oak lump charcoal, this time with applewood chips for smoke.
  • Remove ribs from smoker or grill and allow to cool for about 30 minutes.
  • While the ribs cool:  In a small saucepan, melt butter and add hot sauce and honey.  Stir to combine well.
  • Cut ribs into 1-inch cubes.  Using an injector fill each pork cube.  The butter mixture will run out some, but that’s OK.  Place cubes into a shallow foil pan.  You will have some butter pool in the pan as it runs out of the pork.
  • Sprinkle the cubed meat with brown sugar and another light coating of rub.
  • Return foil pan to the smoker or grill and continue to cook on offset heat at 275-300 degrees for 1-2 more hours.  Stir every 15 minutes to evenly coat pork with rub and sauce.
  • Your burnt ends are ready when they reach your desired darkness.  Given the fat content and butter in the meat, you can create a great bark without drying out the meat.

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So this was my first run at making these and I couldn’t be more pleased with how they turned out!  You could easily finish these with your favorite BBQ sauce instead of the rub and brown sugar, but be careful of the sugar content.  It could cause them to burn quickly.  Served as a main, in a sandwich or as an appetizer, you’ll look like a BBQ pro for your family and friends.  Give them a try and let me know what you think.  Dig in!!

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