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Author Topic: Burnt Ends  (Read 1338 times)

michaelmilitello

  • WKC Performer
  • Posts: 4031
Burnt Ends
« on: November 11, 2018, 04:30:32 PM »
3 pounds of country style ribs (pork shoulder in these parts) cubed.  Place in gallon bag with a quarter cup of rub and some olive oil to coat.  Left in fridge over night. 


Smoked on the WSM with hickory and apple for about 3 hours. 

Braised with some bbq sauce, brown sugar, honey, and butter. 

I saved the juice, defatted it, and mixed it with some bbq sauce to glaze at the very end for 15 minutes. 

Was quite good.  The sauce mixed with pan juices made a heckuva flavorful glaze. 


Bear down!





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Transit98

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  • Posts: 379
Re: Burnt Ends
« Reply #1 on: November 12, 2018, 05:10:53 AM »
They look tasty


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HoosierKettle

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  • Posts: 7366
Re: Burnt Ends
« Reply #2 on: November 12, 2018, 06:09:53 AM »
Looks awesome. I like the defatted juice and sauce idea. I’ll try that sometime. I just did 2 pork butts Saturday and added back the defatted juice. I didn’t think of saving any for the sauce.


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michaelmilitello

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  • Posts: 4031
Re: Burnt Ends
« Reply #3 on: November 12, 2018, 06:11:50 AM »
Quote from: HoosierKettle on November 12, 2018, 06:09:53 AM
Looks awesome. I like the defatted juice and sauce idea. I’ll try that sometime. I just did 2 pork butts Saturday and added back the defatted juice. I didn’t think of saving any for the sauce.


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I tried it last week on some spare ribs.  Really kicks the flavor up.  Adds richness. 


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lksdrinker

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  • Posts: 399
Re: Burnt Ends
« Reply #4 on: November 12, 2018, 07:47:34 AM »
looks delish!  What is/how do you defat the juice?
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1911Ron

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Re: Burnt Ends
« Reply #5 on: November 12, 2018, 09:25:32 AM »
Good idea, they look great!
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HoosierKettle

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  • Posts: 7366
Burnt Ends
« Reply #6 on: November 12, 2018, 09:43:27 AM »
Quote from: lksdrinker on November 12, 2018, 07:47:34 AM
looks delish!  What is/how do you defat the juice?

You can skim the fat off the cooled juice or use a fat separator which is what I do.




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michaelmilitello

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  • Posts: 4031
Re: Burnt Ends
« Reply #7 on: November 12, 2018, 02:19:57 PM »
Quote from: lksdrinker on November 12, 2018, 07:47:34 AM
looks delish!  What is/how do you defat the juice?
Fat separator


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lksdrinker

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  • Posts: 399
Re: Burnt Ends
« Reply #8 on: November 13, 2018, 07:51:11 AM »
ah!  I never knew of a fat separator!
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Its amazing how quickly one weber kettle turns into more than a dozen!  Always open to grabbing something interesting so let me know what you've got!

Davescprktl

  • WKC Ranger
  • Posts: 1999
Re: Burnt Ends
« Reply #9 on: November 13, 2018, 03:22:57 PM »
Love burnt ends.  They are like candy.  Yummy!
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Transit98

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  • Posts: 379
Re: Burnt Ends
« Reply #10 on: April 28, 2019, 05:05:56 AM »
I have a pork shoulder that I defrosted last night- going to cube now and place some rub on them. So smoke for 2.5 - 3 hours than place in foil pan and braise for how long? I don’t want to dry them out. Thanks guys


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michaelmilitello

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  • Posts: 4031
Re: Burnt Ends
« Reply #11 on: April 28, 2019, 05:08:45 AM »
Quote from: Transit98 on April 28, 2019, 05:05:56 AM
I have a pork shoulder that I defrosted last night- going to cube now and place some rub on them. So smoke for 2.5 - 3 hours than place in foil pan and braise for how long? I don’t want to dry them out. Thanks guys


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I braise for about 2 hours covered. 


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TheKevman

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  • Posts: 382
Re: Burnt Ends
« Reply #12 on: April 28, 2019, 09:18:26 AM »
Looks great! And that’s a sweet Payton jersey!


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DellJones

  • WKC Ranger
  • Posts: 586
Re: Burnt Ends
« Reply #13 on: April 28, 2019, 01:27:44 PM »
Wow!!!!!!!


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