Can't Believe How Good These Are!!!!!!!

[GaryHibbert]

Darn those look good.
I have never had any good luck with burnt ends they always come out dry for me. Of course I have only used the trimmings from spare ribs when I trim them in to a St Louis cut. But spair rib timings should work as good as anything else right?

Randy,

Thanks Randy.  I don't see why spare rib trimmings wouldn't work just fine.--I didn't brine the loin and they came out nice and moist.  Except for the thin chunks.

Gary

 

[remsr]

What I have been doing is smoking the trimmings with the ribs. Then I strip the meat from the grisel and bone and cut it into bite sized pieces that I then re seasons and add barbecue sauce to. Then it's back into the smoker for an hour at 225 to set the sauce then onto a screeming hot gril for just minutes to caramelize them. They are OK but not real tender and juicy. I usually end up putting them in my baked beans.

Randy,

 

[kc5tpy]

Mr. Hibbert.  I take exception to your dislike of FAT!  I DEMAND you retract that statement as it is UN-AMERICAN!!!

Wait a minute; you are Canadian!

How tha heck are ya my friend??  How is Miss Linda?  GREAT post and great idea for taking an idea and transforming it into something that works for you and yours.  Will give it a try!  Keep doing what you do so well!

Hope you and those you love are doing GREAT!  Keep Smokin!

Danny

 

[GaryHibbert]

 
Mr. Hibbert.  I take exception to your dislike of FAT!  I DEMAND you retract that statement as it is UN-AMERICAN!!!

Wait a minute; you are Canadian!

How tha heck are ya my friend??  How is Miss Linda?  GREAT post and great idea for taking an idea and transforming it into something that works for you and yours.  Will give it a try!  Keep doing what you do so well!

Hope you and those you love are doing GREAT!  Keep Smokin!

Danny

Hey Danny.  Long time no talk to my Friend.  We're both doing great.  Sure hoping that you and Miss Annette are healthy and happy.

I'll be talking to you before Christmas.

Gary

 

[GaryHibbert]

What I have been doing is smoking the trimmings with the ribs. Then I strip the meat from the grisel and bone and cut it into bite sized pieces that I then re seasons and add barbecue sauce to. Then it's back into the smoker for an hour at 225 to set the sauce then onto a screeming hot gril for just minutes to caramelize them. They are OK but not real tender and juicy. I usually end up putting them in my baked beans.

Randy,

You would think that would work OK, Randy.  Maybe you'll just have to try another cut of meat.  Since I used trimmings off a loin, the original time in the smoker was minimal.  That could account for the tenderness.  Maybe??

Still, your rib trimming WOULD make for great flavor in the beans.

Gary

 

[Bearcarver]

Looks Awesome, Gary!!

I can see why Miss Linda wants them again soon!!!

----

I used Chucky one time, and it was great for Burnt Ends!!

Ribeye's a little Too expensive for Burnt Ends.

Bear

 

[remsr]

My 6 year old grandson loves the beans and requests that I make a pot of them when he comes to visit. That makes it all worth while even if they don't turn out to be good burnt ends. I will try it again. Thanks Gary

Randy,