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.
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Here you go...
http://olddavespo-farm.blogspot.com/search/label/Pork%20Burnt%20Ends
Thanks, Dave! Any thoughts on the reheating?
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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.
Good advice, fellas!
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.
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.
Got my WSM going right now. About 2 more hours to go!!!
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Quote from: iCARRY on February 02, 2016, 10:38:42 AM
Got my WSM going right now. About 2 more hours to go!!!
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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! 8)
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.
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Just got them to 180
(http://uploads.tapatalk-cdn.com/20160202/ec4b28f7dda1e228c0cee1860466a515.jpg)
(http://uploads.tapatalk-cdn.com/20160202/019ea330fd7c5939712a2433d935639e.jpg)
Cubed up
(http://uploads.tapatalk-cdn.com/20160202/87cdf48a03e4d9bcf1eb273ffabd3beb.jpg)
Sauced and more rub
(http://uploads.tapatalk-cdn.com/20160202/73d7067942ae7d9e566f6375f2726646.jpg)
An hour later with some more smoke
(http://uploads.tapatalk-cdn.com/20160202/d246b191b043080427fb86c97aaad0d7.jpg)
Plated with some mac n cheese
(http://uploads.tapatalk-cdn.com/20160202/89ca872b0377ede541b862ac4a9b24b8.jpg)
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Icarry, what were your temps and how long did they take to cook?
215-235, took about 4 hours to get to 180, then 1 more hour after I sauced them.
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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.
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I loved them. They were perfect. I personally like pork more then beef. I also like the price better.
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Exactly! Pork is 1/3 the price of beef around here. Kind of a no brainer for me.
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Damn, these look too good! I'm gonna have to try these
They were awesome. Might be the way I cook country ribs for now on.
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