Absolutely! Here’s a fun, flavorful article for your recipe titled “We Call ’Em West Virginia Burnt Ends!” — perfect for showcasing a rustic, smoky, and mouthwatering dish with Appalachian flair.

🔥 We Call ’Em West Virginia Burnt Ends!

A Smoky, Savory Twist on a Backyard Classic

When it comes to barbecue, most folks think of Kansas City burnt ends — those caramelized, smoky bites of brisket that practically melt in your mouth. But in West Virginia, we do things a little different. Around here, we take humble ingredients, a whole lot of flavor, and slow cookin’ know-how to create our own spin on this BBQ legend.

So, pull up a chair and get ready for a taste of the Mountain State’s best-kept secret: West Virginia Burnt Ends — the kind that stick to your ribs and keep you coming back for more.

🥩 What Makes ‘Em West Virginia Style?

While traditional burnt ends come from the point end of a smoked brisket, West Virginia-style burnt ends are often made using pork belly, chuck roast, or even smoked sausage — whatever’s on hand. The result? A bold, budget-friendly dish that’s just as smoky, sticky, and satisfying.

This version leans into slow cooking and bold seasoning, with a kiss of smoke and a sticky-sweet glaze that gets caramelized to perfection.

🛒 Ingredients

• 3 pounds pork belly or boneless chuck roast, cut into 2-inch cubes
• 1 tablespoon olive oil
• Your favorite dry BBQ rub (store-bought or homemade)
• 1 cup BBQ sauce (thick and sweet works best)
• 1/4 cup honey or brown sugar
• Optional: dash of hot sauce or apple cider vinegar for a tangy kick
• Wood chips for smoking (if using a grill or smoker)

🔥 How to Make West Virginia Burnt Ends

1. Season Generously

Toss your pork or beef cubes with olive oil and coat them well in BBQ rub. Let them marinate for at least an hour — or overnight in the fridge for extra flavor.

2. Smoke Low and Slow

If you’re using a smoker or grill, preheat to 225°F (107°C) and add wood chips (hickory or applewood are great choices).
Place the cubes on a rack and smoke for 2–3 hours, or until the meat is tender and has a nice bark.

No smoker? No problem! You can roast them in the oven at 275°F for 2.5 hours until tender and browned.