New to the forum here, this is my first post and first Qview. I procured a 5-lb package of country style boneless ribs from my grocer's meat department yesterday and decided to make a batch of burnt ends to pick at through the week.
Vital Statistics:
30" MES @ 260F
2 lumps KB
Traeger Hickory Pellets
5-lbs of country style boneless ribs
Dry rub (salt, pepper, onion powder, garlic powder, ground ginger, paprika, vanilla sugar)
Maple syrup
About 11F degrees outside
First the rub:
Spaced them out on three racks. Let the smoke roll until about 160-165F internal.
Pulled and cubed after about 2 hours:
Next, I dressed them in the pans with Maple Syrup and Bourbon Vanilla Sugar from the Woodford Reserve distillery;
Back into the smoke for 90 minutes, here are a few of the finished product on a plate:
These are the best pork burnt ends I have made to date. I have done the same with chunked blade meat from a pork butt, as well as the excess (skirt?) from spare ribs. The distribution of fat and the size of the country style ribs seemed to work out great. I might do these again with a lower temperature next time...say 225-235ish, but with it being 11 degrees outside and trying to get this done before going to bed, I had no desire to linger outside any longer than I needed to!
Thanks all. I gravitated toward pork burnt ends thanks to this forum and thought I would spread some joy of my own.
May the pork be with you.
Vital Statistics:
30" MES @ 260F
2 lumps KB
Traeger Hickory Pellets
5-lbs of country style boneless ribs
Dry rub (salt, pepper, onion powder, garlic powder, ground ginger, paprika, vanilla sugar)
Maple syrup
About 11F degrees outside
First the rub:
Spaced them out on three racks. Let the smoke roll until about 160-165F internal.
Pulled and cubed after about 2 hours:
Next, I dressed them in the pans with Maple Syrup and Bourbon Vanilla Sugar from the Woodford Reserve distillery;
Back into the smoke for 90 minutes, here are a few of the finished product on a plate:
These are the best pork burnt ends I have made to date. I have done the same with chunked blade meat from a pork butt, as well as the excess (skirt?) from spare ribs. The distribution of fat and the size of the country style ribs seemed to work out great. I might do these again with a lower temperature next time...say 225-235ish, but with it being 11 degrees outside and trying to get this done before going to bed, I had no desire to linger outside any longer than I needed to!
Thanks all. I gravitated toward pork burnt ends thanks to this forum and thought I would spread some joy of my own.
May the pork be with you.
