Pork Burnt Ends (pics)

Dyal_SC

Thx to @SGH for the inspiration on these.  Made them outta cheap boneless pork country style ribs.  Only way I'll use country style ribs from now on.  Killer.  

SGH

Looks like a winner to me brother. Glad that you enjoyed them. I would much rather make burnt ends out of pork versus cubing up the best part of a brisket. Again, excellent job  

SGH

Did you do the butter injection?

Hawg Fan

They certainly look killer.  Do you have a link to @SGH  for the recipe?

Dyal_SC

No sir, no butter injection this time.  Couldn't find my injector for whatever reason.    Still turned out great though.  

theyolksonyou

Dude.....

fljoemon

Hawg Fan said:

They certainly look killer.  Do you have a link to @SGH  for the recipe?

Here's what @SGH wrote:
First you can use either a Boston butt or country style ribs. However, if you use country style ribs be sure that they are cut from the butt and not from the loin. The loin cut country style ribs will dry out so avoid these when making burnt ends. Cook the whole butt or country style ribs to 170 degrees internal. I usually cook to 160 degrees but these are getting injected so take them on up to 170 degrees internal. When the meat reaches 170 internal, remove from the smoker and cube it. I like to cut into 3/4x3/4 cubes but 1x1 will work also. Once cubed, inject each cube with melted Land O Lakes butter. Place the injected cubes into a pan and sprinkle with more rub and continue to cook. I do not cook them to a finish temp. I cook them to the point that I like them so I recommend sampling one every so often. Once they are done to you satisfaction, eat and enjoy. When making this version of pork burnt ends, I like to sprinkle a little Worsterhire or Apple juice on the butt and rub heavily before placing it in the smoker. For rub I simply use salt, pepper and cayenne but you can use anything that you like. Just remember once you cube and inject the meat with melted butter to sprinkle the meat again with rub. If you are going to use a sauce, put it on after the second coat of rub. I like to cook these anywhere form 225-275 degrees. They turn out the very same. I hope that you enjoy these as much as we do. Good luck my friend.

QingEsq

Thanks @fljoemon.  I was having trouble finding it.  @Dyal_SC made this look so good, I will have to do it.  And thanks to @SGH for the great idea in the first place.

SGH

QingEsq said:

Thanks @fljoemon.  I was having trouble finding it.  @Dyal_SC made this look so good, I will have to do it.  And thanks to @SGH for the great idea in the first place.

I was looking for it but couldn't find it either. I posted it on someone else's thread and don't remember who's.  @fljoemon thanks for finding it and posting it my friend. I didn't want to have to re type the whole thing!! 
@QingEsq - My pleasure to share it my friend.  Hope that everyone who try's them likes them as much as we do.  

Jstroke

Looks killer

SGH

@Dyal_SC
If you ever get the chance, try the butter injection. It gives them that little something extra. They are great either way, but the butter puts them over the top. Again, excellent job.  

Dyal_SC

Will do @SGH!  I planned on injecting with a mix of butter and hot sauce, but couldn't find my injector for whatever reason.  Plan on giving that a go next go 'round.  

txhawkeye

Appoximately how long did this take from start to finish? Thinking about giving it a go today, but not sure if I have enough time.

johnmitchell

Where is that pic..."Dam Son"...

Dyal_SC

Lol.  Thx fellas.  @txhawkeye , it took about 3 or 4 hours from start to finish.  You can always crank the heat up to speed up the process.  

txhawkeye

Thank you @Dyal_SC

minniemoh

Great looking cook @Dyal_SC ! I was looking for the @SGH info a while back but couldn't find it. I need to give these a go!

SmokeyPitt

Man those look great.  I think your grill-wok-thingamajig was a nice touch to keep em crispy. 

SGH

minniemoh said:

Great looking cook @Dyal_SC ! I was looking for the @SGH info a while back but couldn't find it. I need to give these a go!

I'm glad that everyone enjoys the pork burnt ends. I have been wanting and meaning to do a how to post since I shared the method quite sometime back. However due to work it hasn't panned out. May try it this weekend if it's nice weather. 

byrne092

Yep those look...Awesome! Nicely done man

500

That settles it.  I was going going to do pulled pork this weekend for a party.  Making pork burnt ends instead. 

SGH

500 said:

That settles it.  I was going going to do pulled pork this weekend for a party.  Making pork burnt ends instead. 

If you can, add the butter injection. I promise that it will not disappoint.  

500

SGH said:

500 said:

That settles it.  I was going going to do pulled pork this weekend for a party.  Making pork burnt ends instead. 

If you can, add the butter injection. I promise that it will not disappoint.  

I do have an injector I haven't used yet.  Will do.  And it seems like y'all do not sauce these, correct?

SGH

500 said:

  And it seems like y'all do not sauce these, correct?

Sauce is really optional. If you have a sauce that you really like on pork, then put it to it my friend. My wife prefers them sauced. I like them either way. 

Dyal_SC

I sauced mine with Cattlemans during the last 30 min or so.

Hotch

This is first on my list once we get back from Porkopolis this weekend.

Scottie I may have to give you a call, if you don't mind.

SGH

Hotch said:

This is first on my list once we get back from Porkopolis this weekend.

Scottie I may have to give you a call, if you don't mind.

Anytime my friend. 228-627-5400. 

Chubbs

Man those look unreal!

johnkitchens

What time and temp @Dyal_SC? These look killer! 

Dyal_SC

@johnkitchens , thx!  I kept it going around 275 dome temp.  Not quite sure on the time.  Maybe 3 or 4 hours?

johnkitchens

They look very good. I want to try this soon!