Ribs and pork burnt ends

[scubapreacher]

Got two racks of ribs and some cubed country ribs (from the shoulder) for pork burnt ends. Looking forward to dinner!

 

[SuperDave]

Sounds yummy! If by chance your pork burnt ends are dry, don't cube them until the last hour or 2 next time.  I would have smoked the whole country ribs until they were just about done, then cubed, sauced and put back in to finish. 

 

[DivotMaker]

I still need to try pork for burnt ends!  Brisket point is the pinnacle, but I've also used chuck roast.  Pork butt burnt ends are supposed to be the bomb!

 

[jcboxlot]

on my list


http://www.smoking-meat.com/december-3-2015-pork-country-style-rib-burnt-ends

 

[scubapreacher]

Burnt ends were delicious! 6 year old daughter loved them. The ribs were good too.

 

[NDKoze]

I'm doing some pork burnt ends today.

I'm with Dave on not cutting the ribs until putting them in the foil pans.

The author (Jeff) from your link cut them to increase the surface area to increase the smoke flavor. I really don't think I am going to lack smokiness by not cutting into cubes for the first step.

So far I just put the country style ribs in a 2-gallon zip lock, added some mustard and rub, and let rest in the fridge last night. They went in the smoker set at 235 with a piece of Smokinlicious Hickory that I split in two (I'm guessing around 4 Oz +/-) at about 3:00pm and are currently at 153 if my probe placement can be trusted. My ribs were not as thick cut as some I have seen. So, I'm not 100% confident in my temp readings. This may end up being a go by feel/taste smoke.

 

[NDKoze]

My burnt ends turned out pretty damn good!

 

[gregbooras]

My burnt ends turned out pretty damn good!

They looks great, I will have to give this a shot!

Thanks Greg

 

[SuperDave]

Yep, I'd eat all of that! 

 

[scubapreacher]

Gregg, those look delicious! Next time I'll try smoking then cubing them.

 

[DivotMaker]

Congrats to all on the burnt ends!  When I do them, I don't use a pan.  I toss them in a bowl with the honey/BBQ sauce and rub, then lay them out on Q-Matz to smoke (single layer on a shelf).  I find this produces very uniform smoked ends, because all sides of the cubes get hit with smoke, and there's no parts shielded from the heat/smoke, like you get in a pan.  Just my way, not saying the "right" way!  I know all the Q shows/sites do burnt ends in a pan.

 

[NDKoze]

I did stir them several times. So they got smoke. Plus they got belted with 3 hours of smoke on the racks before I cubed/sauced them.

 

[DivotMaker]

No problem, Gregg!  I bet they tasted great!  I do them out of the pan not so much for extra smoke (brisket point ends are already smoked, too), but to get good heat all the way around every side so they actually form new bark on all sides.