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Pork Burnt Ends With Spicy Butter Injection

Making burnt ends using pork butt and my original rub means that you get the flavor of pulled pork with that amazing, tasty bark in every single bite.
Course Entree
Cuisine Hot Smoking
Prep Time 10 minutes
Cook Time 7 hours
Servings 4 -6
Author Jeff Phillips


  • 3-4 lbs Country style ribs ((make sure they are cut from the pork butt))
  • Regular yellow mustard
  • Jeff’s rub recipe
  • Spicy butter (Recipe below)


Mustard and Seasoning

  • Apply a coat of regular yellow mustard to all sides of the meat
  • Sprinkle a generous amount of Jeff's original rub onto all sides of the meat
  • Wait for about 20-30 minutes until the meat starts to get a "wet" look

Smoking the Meat - Step 1

  • Place meat directly on grate or use a rack
  • Smoke for 4-5 hours at 225-240°F or until the meat reaches 170°F in the center
  • Bring the meat into the house and let it cool for about 30 minutes
  • Once cool, cut the meat into 1-inch by 1-inch cubes

Spicy Butter Injection

  • Mix 1 stick of melted butter with 1 TBS of your favorite hot sauce (I used Tabasco with Habanero)
  • Use an injector to inject each piece with butter until the butter runs out of the meat
  • Place injected pieces into an open foil pan
  • Sprinkle on more rub to create a nice bark all over

Smoking the Meat - Step 2

  • Place the pan of injected pieces back into the smoker
  • Continue to smoke cook for about 2 hours or until they get tender to your liking.
  • Stir occasionally while they cook

Finishing up

  • Serve immediately on toothpicks as an appetizer, piled onto a bun or as an entree with several vegetables or sides.