Ribs and Burnt Ends

byrne092

Picked up some Berkshire short ribs from the farmers market on Saturday. I stopped by the store Sunday to pick up some Rockwood and felt the need to buy some more meat, so I picked up a thick cut pork steak (a steaked section of the pork shoulder for you non-midwesterners) to try the pork burnt ends I have been seeing so much of. 

I was a little shocked when I opened the pack of short ribs, they were really short in width, almost like they were cut in half lengthwise. Strange, but they looked really good, so I figured it might effect the cook time. Put everything on at 250ish and sure enough the ribs only took a little over 3 hours. They turned out great, little guys, but great. 

I took the pork steak off around 170, cubed, injected with a hot sauce and butter mixture, and recoated with rub. I put them back on for about another hour and a half. Taste tested a few and they were AWESOME. Might be one of my favorite things I have made yet. These were so simple and had such great flavor, hard to beat, I could eat wayyy to many of these. Thanks to @SGH for bringing these to light!

Dyal_SC

My lip literally quivered at those pics.   

SGH

byrne092 said:

Thanks to @SGH for bringing these to light!

My pleasure brother. I hope that you enjoy them as much as we do. I have to say that you did them justice. All of the above looks spectacular my friend. Awesome job  

SmokeyPitt

Oh man those look great.  I love the cross section rib pic.  I have read that Berkie ribs are shorter.  That wouldn't bother me at all...just means I get to eat more of them . 

byrne092

@SmokeyPitt yeah when I first looked at the package it looked like a normal rack of spares and then once I inspected further, it was 2 racks, but like you said now I don't have to feel bad eating a whole rack....or 2 lol.

Thanks @Dyal_SC and @SGH !