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Burnt ribs?

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theyolksonyou
theyolksonyou Posts: 18,459
in Pork
Cooking for the end of season party for the baseball team. 

First time I've done ribs this way. Been making pork burnt ends from rib trimmings. This time I cut the ribs individually and seasoned with head country. Threw them in a big pile on the minimax at 250 ish because the large was occupied with a butt and brisket. 

 Rotated  after an hour then after another hour pulled. Injected with butter and more head country then into a braise with ACV and blues hog for a couple more hours. I was worried they were under cooked, but they were quite tasty. 


Had a little help rotating. 

With the burnt ends from the brisket. 

Ribs, brisket, pulled pork and burnt ends. Our team eats well. 


Thanks for lookin 
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Comments

  • Mattman3969
    Mattman3969 Posts: 10,457
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    Awesome table full of que!!!  

    -----------------------------------------

    analyze adapt overcome

    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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  • bweekes
    bweekes Posts: 725
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    That's pork heaven right there! Great job. 
    Ajax, ON Canada
    (XL BGE, MED BGE, La Caja China #2, and the wife's Napoleon gasser)
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  • SGH
    SGH Posts: 28,794
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    Looks like a winner to me brother yolk. Solid my friend. 

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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