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Pork tenderloins, Country ribs, Thick Ribeye chops , Burnt ends, and some burgers for lunch

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griz400

Master of the Pit
Original poster
Mar 27, 2016
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Gonna smoke up some Country style ribs, then wrap em with some kraut .. then trim ends and make some burnt ends with butter, brown sugar and some sweet baby rays Vidalia onion style ... then some 1 1/2 inch thick rib eye style chops ... with the pineapple habenero finishing sauce ... then some pork tenderloins all rubbed up with my pork rub ,,, also some burgers for lunch ... on Cuban bread with Vidalia onions cut up inside ... 

will be tomorrow 

worked last 2 weekends ... now have a weekend off ... everything is rubbed down and in fridge .... 

for the Fla state Alabama game ..... go Noles ..........................................
 
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griz400 said:
Gonna smoke up some Country style ribs, then wrap em with some kraut .. then trim ends and make some burnt ends with butter, brown sugar and some sweet baby rays Vidalia onion style ... then some 1 1/2 inch thick rib eye style chops ... with the pineapple habenero finishing sauce ... then some pork tenderloins all rubbed up with my pork rub ,,, also some burgers for lunch ... on Cuban bread with Vidalia onions cut up inside ... 


will be tomorrow 


worked last 2 weekends ... now have a weekend off ... everything is rubbed down and in fridge .... 

for the Fla state Alabama game ..... go Noles ..........................................
Click to expand...

Who is all that food for? [emoji]129300[/emoji] wrapped with sauerkraut ? Then burnt ends?
 
Last edited:
We are cookin for a few days ... If you know griz ... we almost always wrap up ribs with kraut ... also .. have not made burnt ends for a while ,,, usually I take ends Add butter, brown sugar and BBQ sauce,and stir occasionally stir em all up ... 
 
what I want is a true pork tenderloin sammich ... That usually costs you in Brandon Fla around 9.95 with a side of mac salad and fries ...  unreal ... we gonna slice it all real thin ...love a true pork tenderloin sammie ...
 
Going to trim ends from ribs before I wrap the ribs with kraut on the bottom ...no kraut on burnt ends

here was some from May this year 

IMG_0229.JPG

IMG_0229.JPG


on a bed of kraut 
 
Last edited:
Look back a few posts .. I put up a pic from some I did before
 
The ribeye chops are done now .. at 146 internal...finished with the robert rothschild roasted pineapple and habenero sauce 

IMG_0562.JPG

IMG_0562.JPG


monday's dinner, or possibly tommorrow's 
 
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