Country Style Rib Burnt Ends

September 30, 2026

Country Style Rib Burnt Ends

If you love burnt ends but don’t want to spend all day smoking a brisket, these Country Style Rib Burnt Ends are an easy way to get that smoky, sticky BBQ flavor.

We season country style pork ribs with a combination of Fire For Effect Sweet Heat and Fire In The Hole Spicy BBQ Rub, smoke them on a wire rack, then finish them with butter, brown sugar, Sticky Fire Spicy BBQ Sauce, and Pogey Bait Sweet Honey BBQ Sauce.

The result is tender, smoky pieces of pork coated in a sweet, spicy, sticky glaze.

Country Style Rib Burnt Ends smoked and glazed with sweet and spicy BBQ sauce

Ingredients

3 lbs boneless country style pork ribs
2 tbsp Fire For Effect Sweet Heat BBQ Rub
1 tbsp Fire In The Hole Spicy BBQ Rub
4 tbsp butter, cut into pieces
1/4 cup brown sugar
1/2 cup Sticky Fire Spicy BBQ Sauce
1/2 cup Pogey Bait Sweet Honey BBQ Sauce

Instructions

1. Preheat the Smoker

Preheat your smoker to 250°F.

Place a wire rack over a sheet pan or use a smoker-safe wire rack that can go directly onto your smoker grates.

2. Cut and Season the Pork

Cut the country style ribs into roughly 1½- to 2-inch pieces.

Place the pork in a large bowl and season evenly with Fire For Effect and Fire In The Hole. Toss until every piece is well coated.

Arrange the pork pieces on the wire rack, leaving a little space between each piece so the smoke can circulate.

3. Smoke

Place the wire rack on the smoker and smoke at 250°F for about 2 hours, or until the pork has developed a good bark and the internal temperature is around 165°F.

4. Sauce the Burnt Ends

Transfer the smoked pork pieces to a foil pan.

Add the butter and sprinkle the brown sugar evenly over the pork. Pour the Sticky Fire and Pogey Bait sauces over everything and toss until the pieces are completely coated.

Cover the pan tightly with aluminum foil.

5. Finish on the Smoker

Return the covered pan to the smoker and continue cooking at 250°F for 1 to 1½ hours, or until the pork is tender.

You’re looking for an internal temperature around 195–205°F, but tenderness is more important than the exact number.

6. Set the Sauce

Remove the foil and gently toss the burnt ends in the sauce.

Return the uncovered pan to the smoker for another 15–30 minutes, allowing the sauce to thicken and become sticky.

Remove from the smoker and let the burnt ends rest for about 10 minutes before serving.

What to Serve With Country Style Rib Burnt Ends

These are great straight out of the pan as an appetizer, but they can easily become the main course. Serve them with baked beans, coleslaw, mac and cheese, potato salad, or grilled corn.

They’re also a great option for game day or tailgating because you can serve them with toothpicks and let everyone grab a few.

FAQ

Are country style ribs actually ribs?

Despite the name, country style ribs are typically cut from the shoulder area of the pig. That extra fat and connective tissue makes them perfect for low-and-slow cooking.

Can I use bone-in country style ribs?

Yes, but boneless country style ribs are easier for this recipe because you can cut them into evenly sized burnt-end pieces.

How do I know when the burnt ends are done?

Temperature is a good guide, but tenderness is what matters. Once the pork reaches roughly 195–205°F, check a few pieces with a probe or fork. They should be very tender without completely falling apart.

Are these burnt ends spicy?

They have a sweet heat rather than overwhelming spice. Fire In The Hole and Sticky Fire bring the heat, while Fire For Effect, Pogey Bait, butter, and brown sugar balance everything with sweetness.

Can I make these ahead of time?

Yes. Smoke and finish the burnt ends ahead of time, refrigerate them, then reheat them covered at a low temperature. Add a little extra BBQ sauce if needed before serving.

What wood should I use?

Apple, cherry, pecan, or hickory all work well with pork. For a balanced smoke flavor, apple or cherry are especially good choices.