Finally got a day to just chill out and watch some football. Wally world was kinda picked over in the meat department, so I ended up with another pork ribeye roast. My original plan was burnt ends. So I thought, " I'll bet I can make it work just fine".
Seasoned er up with Jeff's original, a little honey hog & a mix of my own that's a little heavier on the black pepper. Threw it on at 225 for a few hours.
Sliced and cubed it then in the pan with some brown sugar, butter, blues hog original sauce, hot honey & a little bit of the drippings put back in. Back on the pit to carmalize just a bit. It turned out pretty darn good, for some makeshift burnt ends.
Thanks for lookin.
Seasoned er up with Jeff's original, a little honey hog & a mix of my own that's a little heavier on the black pepper. Threw it on at 225 for a few hours.
Sliced and cubed it then in the pan with some brown sugar, butter, blues hog original sauce, hot honey & a little bit of the drippings put back in. Back on the pit to carmalize just a bit. It turned out pretty darn good, for some makeshift burnt ends.
Thanks for lookin.
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