Pork Burnt Ends Questions

Saugust · January 29, 2016, 08:33:59 PM

Hey friends, I'm excited to try pork burnt ends but I have some questions. First, I should note that I'm going to smoke them one day and then heat them up and finish them with sauce the next day.

So, should I cube before I smoke? Right after? After it cools? Right before I reheat/finish?

Finally, is it going to ruin things because I have to reheat? I'm planning on reheating in pans in the smoker or grill, or both if space dictates that. Thanks for any advice, fellas.

Sent from my iPhone using Tapatalk

Old Dave · January 29, 2016, 09:10:10 PM

Here you go...

http://olddavespo-farm.blogspot.com/search/label/Pork%20Burnt%20Ends

Saugust · January 29, 2016, 09:23:50 PM

Thanks, Dave! Any thoughts on the reheating?

Sent from my iPhone using Tapatalk

jdefran · January 30, 2016, 01:55:23 AM

I prefer to cut my butt into 'country style ribs'; less to handle than individual cubes while maximizing bark. I smoke till just about probe tender, pull from cooker, rest (30-60 min), cube, pan, sauce/rub, return to smoker.

Saugust · January 30, 2016, 06:24:05 AM

Good advice, fellas!

wyd · February 02, 2016, 06:35:20 AM

Quote from: Old Dave on January 29, 2016, 09:10:10 PM
Here you go...

http://olddavespo-farm.blogspot.com/search/label/Pork%20Burnt%20Ends

Just checked out the blog. Wow does that look great. I know what I will be trying to make now.

Saugust · February 02, 2016, 10:35:55 AM

Yeah, they were really awesome! It was a pain for me having to reheat them, but it worked out fine. Everyone enjoyed them very much.

iCARRY · February 02, 2016, 10:38:42 AM

Got my WSM going right now. About 2 more hours to go!!!

Sent from my iPhone using Tapatalk

Saugust · February 02, 2016, 12:11:59 PM

Quote from: iCARRY on February 02, 2016, 10:38:42 AM
Got my WSM going right now. About 2 more hours to go!!!

Sent from my iPhone using Tapatalk

Nice! Let's hear and see how they turn out! I didn't get to snag any pics of mine. And I decided to go with slicing the butt into ribs, and then after smoking, slicing into cubes for the saucing portion. I thought it worked out well, though I ended up overloading my WSM and it took longer than it should have.

Better get a bigger one!

iCARRY · February 02, 2016, 12:21:44 PM

I picked up 5 lbs of country ribs today. Loaded up the WSM with KBB and Apple chunks. Put lamberts sweet rub o'mine directly on them. Been on for 3 hours now. Almost time to cube them up, sauce, more rub, and back on the heat for another hour or so.

Sent from my iPhone using Tapatalk

iCARRY · February 02, 2016, 02:20:04 PM

Just got them to 180

Cubed up

Sauced and more rub

An hour later with some more smoke

Plated with some mac n cheese

Sent from my iPhone using Tapatalk

Paul Isa · February 02, 2016, 06:25:04 PM

Icarry, what were your temps and how long did they take to cook?

iCARRY · February 02, 2016, 06:36:52 PM

215-235, took about 4 hours to get to 180, then 1 more hour after I sauced them.

Sent from my iPhone using Tapatalk

Saugust · February 02, 2016, 07:30:32 PM

Awwww yeah! Looking good! What did you think? I really liked the pork. How'd they compare to beef for you? I'm kind of a pork guy (mom's was a hog farming family), so I'm partial.

Sent from my iPhone using Tapatalk

iCARRY · February 03, 2016, 02:36:27 PM

I loved them. They were perfect. I personally like pork more then beef. I also like the price better.

Sent from my iPhone using Tapatalk

News:

Pork Burnt Ends Questions