How to Cook Pork Loin Rib Ends to Perfection

Pork loin rib ends, also known as rib tips, are an underappreciated and flavorful cut of meat. Connected to the pork loin, these meaty ends are trimmed off spare ribs when making St Louis style ribs If you’re not familiar with cooking rib ends, you’re missing out on an affordable, tasty treat!

In this guide, I’ll walk you through everything you need to know to cook pork loin rib ends so they come out juicy, tender and packed with flavor every time.

Before we dive into cooking methods, let’s take a quick look at what exactly pork loin rib ends are and what makes them so delicious.

Pork loin rib ends are the tapered bones at the lower end of a pork loin roast, attached to the belly of the pig. They contain a good amount of marbling and connective tissue. When cooked properly, these factors make rib ends incredibly flavorful and tender, similar to a pork shoulder roast.

The rib ends tend to be 8-12 inches long and 1-3 inches wide. You’ll notice small bones and cartilage throughout. The high amounts of collagen break down during cooking, leading to melt-in-your-mouth texture.

Because of their small size and bony structure, rib ends were once considered scrap pieces. But barbecue experts now seek them out for their rich flavor reminiscent of ribs. Their only downside is they require strategic cooking methods.

Now let’s explore popular techniques for cooking pork loin rib ends so you can enjoy them at their very best.

How to Cook Pork Loin Rib Ends

There are several excellent methods for cooking pork rib ends. The techniques below will all result in finger-licking goodness:

Baking

Baking is one of the easiest ways to cook rib ends. The low, slow heat gently breaks down the collagen while infusing flavor throughout the meat.

• Preheat oven to 300°F.

• Place rib ends in a baking dish in a single layer. Season generously with your favorite spices.

• Cover tightly with foil and bake for 2-3 hours until fork tender.

• Uncover, brush with sauce, and bake 30 minutes more to caramelize.

Baking rib ends is hands-off and virtually foolproof. The result is succulent, saucy meat that pulls right off the bones.

Grilling

The high heat of the grill adds great charred flavor to pork rib ends. Grill them low and slow for best results.

• Prepare grill for indirect cooking at 250-275°F.

• Season rib ends all over with your favorite rub or just salt and pepper.

• Place over indirect heat and grill for 1.5-2 hours with lid closed.

• Move rib ends directly over heat during last 5-10 minutes to char.

• Brush with sauce in the last few minutes if desired.

Grilling rib ends requires monitoring temperature closely. But the payoff is smoky, chargrilled goodness!

Smoking

For the ultimate depth of flavor, try smoking your rib ends low and slow. The tender meat soaks up the aromatic smoke beautifully.

• Prepare smoker for 225-250°F. Use your choice of wood like hickory, pecan or apple.

• Season rib ends liberally with a dry rub.

• Place in smoker and cook for 4-6 hours until extremely tender.

• Optional: Brush with sauce during last hour to caramelize.

While smoking rib ends requires time and patience, the results are outstanding. The smoke penetrates the meat, taking the flavor over the top.

Braising

Braising rib ends on the stovetop or in the oven is a miracle method for breaking down connective tissue into succulent meat.

• Brown rib ends all over in a hot pan with oil. Remove from pan.

• In the same pan, sauté aromatics like onions, carrots, celery.

• Return rib ends to pan along with enough liquid to come halfway up the meat.

• Simmer on stovetop or braise in a 300°F oven for 2-3 hours until fall-off-the-bone tender.

With this simple braise, the rib ends become meltingly tender and take on deep flavor from the cooking liquid.

Instant Pot

For fast and easy rib ends, turn to the Instant Pot or pressure cooker.

• Season rib ends as desired.

• Add 1 cup broth to pot and place rack inside. Add rib ends.

• Pressure cook on high for 25 minutes per pound. Allow natural release.

• Remove rib ends and thickly slice. Toss with your favorite barbecue sauce.

With the quick-cooking Instant Pot, you can enjoy succulent rib ends any night of the week with little hands-on time.

Choosing and Preparing Rib Ends

Now that you know how to cook them, let’s talk about choosing and prepping pork loin rib ends.

When shopping, look for rib ends that are bright pink with white marbling throughout. Avoid any with dry, brown spots. Plan on about 1/2 to 3/4 pound per serving.

Before cooking, trim off any loose scraps or fat. Peel off the thick membrane from the underside of the ribs – this helps seasoning penetrate and the meat cook evenly.

Apply a dry rub at least 1 hour before cooking, or marinate for up to 24 hours to maximize flavor. If smoking or grilling, keep the ends whole. For roasting or braising, cut into individual ribs so they cook quickly.

Proper preparation is key for rib ends to absorb all the spices and flavors you add.

Serving Suggestions for Pork Loin Rib Ends

The rich, meaty rib ends pair beautifully with traditional barbecue sides. Here are some of my favorite ways to serve them:

• On a platter with baked beans, coleslaw and cornbread

• Chopped and tossed into mac and cheese or baked potatoes

• Piled high on buns for pulled pork sandwiches

• Diced and added to nachos, pizza and tacos

• Over a hearty salad with ranch dressing

However you serve them, pork loin rib ends are sure to be a new favorite. Their outstanding flavor and tender texture are an incredible value for the price.

Now that you’re an expert on selecting, prepping and cooking pork loin rib ends, go enjoy this underrated treasure! From baking to Instant Pot to smoking low and slow, you’ll turn out incredible barbecue any night of the week.