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Pork Burnt Ends
hoofaloos
Posts: 242
Came out great. Rubbed down country style ribs cooked at 250° with some cherry chunks until 160°/170°. Cubed and sauced, then into a CI pan at about 275° for another 4-5 hours.
XLBGE- Napa, CA by way of ATX
Comments
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I also did this over the weekend.. Congratulations on yours they look Fantastic.Greensboro North Carolina
When in doubt Accelerate.... -
These look amazing.
When did you pour the sauce on? Will the sauce reduce as well in a foil pan vs the CI pan?
ThxBasking Ridge, NJ - XL with KAB -
Thanks. I sauced them after I cubed them. It probably took 3-4 hours to get to 160/170 IT. I'm sure the sauce would reduce the same either way. Also, it didn't really reduce as much as the pics would indicate. The pic in the EGG, I had just stirred so the sauce looked like more. The pics after, I had yet to stir so it had kind of hardened on the surface.NJ_BBQ said:These look amazing.
When did you pour the sauce on? Will the sauce reduce as well in a foil pan vs the CI pan?
ThxXLBGE- Napa, CA by way of ATX -
Beautiful!
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Candy!!!!!!!!!!!Charlotte, NC - Large BGE 2014, Maverick ET 733, Thermopen, Nest, Platesetter, Woo2 and Extender w/Grid, Kick Ash Basket, Pizza Stone, SS Smokeware Cap, Blackstone 36"
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Wow. I'll take 28 of themColumbia, SC --- LBGE 2011 -- MINI BGE 2013
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