I bought a couple pork bellies and decided to make one into burnt ends. I used Malcolm Reed's technique, but my own spices and sauce. Figured while I had the smoker going, I'd throw on some baby back ribs, too and invite the zoo to eat. So here we go...
The stars of the show...
![20231023_092014[1].jpg](data:image/svg+xml;charset=utf-8,%3Csvg xmlns%3D'http%3A%2F%2Fwww.w3.org%2F2000%2Fsvg' width='1000' height='750' viewBox%3D'0 0 1000 750'%2F%3E "20231023_092014[1].jpg")
The belly was sliced into 1½"-2" cubes and seasoned with a low sugar KC style rub I make...
Seasoned on all sides and onto a cooling rack for their date with some smoke...
The ribs were seasoned with a combination of Kinder's Black Cherry Chipotle and Morning Buzz Hot Honey rub...
![20231023_092328[1].jpg](data:image/svg+xml;charset=utf-8,%3Csvg xmlns%3D'http%3A%2F%2Fwww.w3.org%2F2000%2Fsvg' width='750' height='1000' viewBox%3D'0 0 750 1000'%2F%3E "20231023_092328[1].jpg")
Got my old faithful Ok Joe fired up with cherry and put these to rest in the smoke for a few hours...
Starting to get right...
After about 3 hours, the burnt ends went into an aluminum pan with a whole stick of butter cut up and covered tightly with foil. Back on the smoker for a couple more hours. On the stove, I heated up ¾ cup of Sticky Fingers Original BBQ sauce, about a ½ cup of apple juice and ½ cup of cherry preserves. Also threw in a good dash of Texas Pete. This is allowed to simmer for maybe 15 minutes. When the ends were done, they were drained and this sauce was mixed in...
The ribs were wrapped for an hour and then unwrapped and glazed with Duke's Tennessee Smoke & Whiskey BBQ sauce. Allowed to smoke for another hour or so...
Meanwhile, I prepared a creamy style mac & cheese. I made a roux with 10 tbsp of butter and 10 tbsp of flour. In a pot, I had ½ gallon of ½&½ warming. Once the roux was nutty smelling, I added the milk, 2 lbs. of grated Cabot's Seriously Sharp white cheddar cheese and a block of cream cheese. When all is melted, it is stirred in with 2 lbs. of cooked elbows in an aluminum pan. This is topped with French's Crispy Fried Onions and baked at 350℉ for 30 minutes or until bubbly and the onions start to turn brown...
My wife made some deviled eggs. I topped them with slices of the burnt ends, some of the BBQ sauce, and some green onions. Left a few plain for anyone who wanted them that way. I got the idea from a restaurant we went to that had them on their menu as an appetizer and my wife loved them.
Also had Hanover brand green beans and potatoes. For something right out of a can, these are really good.
Give thanks, especially now, as we have plenty to be thankful for...
Break out the fine china and cutlery, time to eat...
I don't particularly care for fall-off-the-bone ribs, but most everyone else does. Maybe next time, I won't wrap them. Other than that, there's nothing I would change...
The stars of the show...
The belly was sliced into 1½"-2" cubes and seasoned with a low sugar KC style rub I make...
Seasoned on all sides and onto a cooling rack for their date with some smoke...
The ribs were seasoned with a combination of Kinder's Black Cherry Chipotle and Morning Buzz Hot Honey rub...
Got my old faithful Ok Joe fired up with cherry and put these to rest in the smoke for a few hours...
Starting to get right...
After about 3 hours, the burnt ends went into an aluminum pan with a whole stick of butter cut up and covered tightly with foil. Back on the smoker for a couple more hours. On the stove, I heated up ¾ cup of Sticky Fingers Original BBQ sauce, about a ½ cup of apple juice and ½ cup of cherry preserves. Also threw in a good dash of Texas Pete. This is allowed to simmer for maybe 15 minutes. When the ends were done, they were drained and this sauce was mixed in...
The ribs were wrapped for an hour and then unwrapped and glazed with Duke's Tennessee Smoke & Whiskey BBQ sauce. Allowed to smoke for another hour or so...
Meanwhile, I prepared a creamy style mac & cheese. I made a roux with 10 tbsp of butter and 10 tbsp of flour. In a pot, I had ½ gallon of ½&½ warming. Once the roux was nutty smelling, I added the milk, 2 lbs. of grated Cabot's Seriously Sharp white cheddar cheese and a block of cream cheese. When all is melted, it is stirred in with 2 lbs. of cooked elbows in an aluminum pan. This is topped with French's Crispy Fried Onions and baked at 350℉ for 30 minutes or until bubbly and the onions start to turn brown...
My wife made some deviled eggs. I topped them with slices of the burnt ends, some of the BBQ sauce, and some green onions. Left a few plain for anyone who wanted them that way. I got the idea from a restaurant we went to that had them on their menu as an appetizer and my wife loved them.
Also had Hanover brand green beans and potatoes. For something right out of a can, these are really good.
Give thanks, especially now, as we have plenty to be thankful for...
Break out the fine china and cutlery, time to eat...
I don't particularly care for fall-off-the-bone ribs, but most everyone else does. Maybe next time, I won't wrap them. Other than that, there's nothing I would change...
