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Spares, BB and a Chuckie for Burnt Ends

post #1 of 4
Thread Starter 

Hello,

 

Here is the start to (hopefully) a great day of ribs and beer! KC Weather looks to be full of sun (and humidity)!!! Having some friends out from Colorado...and I had to cook something up for them...hehe

 

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First I whipped up a batch of Ray's Rub

 

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Applied that Rub to two Spares and a  Baby Back...Cut up some sausage for Burnt Ends, and added the rest of the rub (plus some molasses and some Dijon) to the beans and let them all sit overnight.

 

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Nice little chuckie for burnt ends...

 

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Man I can almost taste em!!!!!

 

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Then into the GOSM...with some Hickory and Apple (about half and half)

Will post finished QVIEW here in a bit...

post #2 of 4

That is looking very good

post #3 of 4

Now it's all looking really good so far. But one question, the burnt ends you are using sausage and chuck roast?? Now this could be interesting thou. I have made burnt ends and I love them but never had I seen some ends made of chuck and sausage. I'll have to check back in for the finishing Qview.

post #4 of 4
Thread Starter 

Sausage makes wonderful burnt ends! I first learned about using sausage at some local restaurants, and now, I cannot do a smoke without sausage burnt ends...my wife is very insist ant on that! hehe...As for the Chuck Steak, I had someone else recommend a chuck steak on this forum...usually I will use the point of the brisket...

 

But the chuck steak breaks down nicely after cooking it for about 5-6 hours...then cutting it up and smoking it for another 5-6 hours.

 

I will post when its finished :-)

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