Made them with brisket, chuck roast & now I am thinking about making them using a Pork Butt, anybody tried this?

Pork belly.....

I've never had them from a pork butt, but they should be somewhat close to those made from pork belly. If I were going to try this (and I'm thinking I will) I would use boneless country style ribs instead of a butt. That might make smoking and cutting them into chunks easier.

Good Idea on the country ribs. Pork burnt ends? What could be wrong about that? I smoked 2 pork bellies a while back. Going to take all of this food to the river for the 4th of July weekend. It is going to be a big bbq feast.

Pork belly FTW.

I have done them with pork belly several times, they are amazing, absolute meat candy. They are very very rich from the the high fat content of the belly though, so you gotta be careful; if you go Ethiopian on em and eat a bunch of them mixed with the several beers you had while cooking them, you will regret it

Love the pork belly & yes they are amazing, 4 or 5 bites & I'm good.

Yep, they are heaven, but after a handful I am done as well.
Hard to do as delicious as they are, but I have experienced the repercussions and know better now 😀

Almost all country style ribs are made by cutting a pork butt about 1.5" thick and slicing into 2-3 pieces length wise. I sold tons of these when I ran a meat market..

I have made them out of brisket, pork belly and chuck roast. Not a fan of the chuck roast. It tasted like smoked roast and not even close to a brisket. I have also thought about using a pork butt, but haven`t yet.

I had pork belly burnt ends at a bbq this past weekend for the first time. LOVED them! I about made myself sick eating on those. It was like candy to me.

I make them with country style pork ribs.

So what are y'alls recipes?

Here's one I put together yesterday after this thread got started. It's a mix of about 3 or 4 recipes I found.

I have one question about it. For that last hour should the pan be covered with foil or uncovered to let the chunks crisp up a bit? I found several recipes that said to cover and several that said uncovered.

Country Style Pork Rib Burnt Ends

Ingredients
3 lbs.(at least) of country style ribs
2 Tbsp. of your favorite pork rub
1 bottle of honey BBQ sauce
4 Tbsp. of butter, cubed
1/2 cup root beer

Directions
Season the pork heavily with your favorite pork rub. Anything with salt, pepper, garlic and paprika will do just fine! Let it rest in the refrigerator for a couple of hours.
If using a smoker or grill, you’re looking to get to 225˚F of indirect heat.

Both methods will require you to check the internal temperature of the meat. After 2 ½ hours, check on the pork for an internal temperature of 160˚- 170˚F.

Remove carefully and place on a cutting board. Using tongs and a knife, cut the ribs into 1-inch x 1-inch cubes. (No need to be exact!)

Add the chunks back into the cooker or a grill-proof container (foil pans work great) if using a smoker. Keep in single layers for best result, using multiple pans if necessary. Add the root beer, BBQ sauce and the cubed butter. Sprinkle with rub again. Cover with foil, increase heat to 250˚ and cook for at least another hour.

After an hour, check the pork. You want to use a fork, toothpick, sword, whatever is available – to check the tenderness. Temperature doesn’t matter at this point, you simply want to see that the meat is nearly falling apart. If a toothpick can easily penetrate the pork, then it is ready to be removed.

Those look amazing but aren’t they baby back ribs?

I think they’re closer to the head. I use them because there’s no bone and I can cube them up really easy and quick.