Weber Kettle Club Forums
Cooking & Food Talk => Charcoal Grilling & BBQ => Topic started by: michaelmilitello on January 07, 2018, 01:29:36 PM
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To celebrate the temperature getting above freezing for the first time in 2018, I decided to make pork shoulder burnt ends from country style ribs. Used a homemade pork rub and smoked on apple. Here they are three hours in before getting a bath in sauce, parkay, brown sugar and honey. We’ll see how they turn out.
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[attachment deleted by admin]
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To celebrate the temperature getting above freezing for the first time in 2018, I decided to make pork shoulder burnt ends from country style ribs. Used a homemade pork rub and smoked on apple. Here they are three hours in before getting a bath in sauce, parkay, brown sugar and honey. We’ll see how they turn out.
Sent from my iPhone using Tapatalk
Probe tender @200. Putting them back on without foil to tack the juice up.
Sent from my iPhone using Tapatalk
[attachment deleted by admin]
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To celebrate the temperature getting above freezing for the first time in 2018, I decided to make pork shoulder burnt ends from country style ribs. Used a homemade pork rub and smoked on apple. Here they are three hours in before getting a bath in sauce, parkay, brown sugar and honey. We’ll see how they turn out.
Sent from my iPhone using Tapatalk
Probe tender @200. Putting them back on without foil to tack the juice up.
Sent from my iPhone using Tapatalk
Sent from my iPhone using Tapatalk
[attachment deleted by admin]
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Those look delish!
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Those look delish!
Sent from my iPhone using Weber Kettle Club mobile app (https://siteowners.tapatalk.com/byo/displayAndDownloadByoApp?rid=91018)
Indeed. The bark was crunchy. The inside was very tender.
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Those look yummy
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Oh my....
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Those look fantastic!