Pork burnt ends and beef short ribs.... Pics

shtgunal3 · June 2016

Three little pigs rub and sauce from @Tspud1 on the pork and Oakridge competition beef and pork on the short ribs. Awesome meal plated with homemade potato salad and a garden salad. Pics in whatever order vanilla decides.

KKorkmaz · June 2016

Yum, have never thought to do pork burnt ends, can you give cook details?

Hotch · June 2016

Nicely done sir!

paqman · June 2016

Looks good!

bgebrent · June 2016

That looks awesome man!

shtgunal3 · June 2016

Thanks guys, I'm stuffed.

@KKorkmaz the burnt ends were made out of boneless country style ribs cut from the shoulder or Boston butt. Smoke the "ribs" as you would a butt. I pulled these off the egg around 170-175. Cubed them up and put a little more rub and too much butter on them in a foil pan. Covered the pan with foil and back on the egg for about an hour. Stir a couple times and take off when IT reaches 195-200. Drained the juice added a little more rub and some BBQ sauce and back on until the sauce carmalizes some. Whole cook done around 300-315 dome temp.

Fayborg · June 2016

Nice feast!! Great idea on the pork burnt ends.

CountryBoy · June 2016

Nice cook! Don't see too much praise on here about three little pigs rub. I absolutely love it and it's my to go to rub for pork. Esp ribs! Just as good on beef ribs I think! Low on sugar co pared to most commercial rubs and flavor is awesome!