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SC Mustard Based Pork BBQ Burnt Ends
Dyal_SC
Posts: 6,536
Smoked up with olive and apple woods. Melt in your mouth deliciousness. 
Comments
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Oh yeah!!! That looks great!!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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Duh....Ammmmmm!!! Very nice!!!
Go Gamecocks!!!
1 XL, 1 MM
Smoking in Aiken South Carolina -
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What cut of pork did you use?____________________Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli
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Thx guys!! @paqman , fatty country style ribs.
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Very, very, very nice!Ellijay GA with a Medium & MiniMax
Well, I married me a wife, she's been trouble all my life,
Run me out in the cold rain and snow -
The Burnt End Gods are looking down with envious eyes my friend. Great job.
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. -
Wow, yum!
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Those are wonderful!
NW IA
2 LBGE, 1 SBGE, 22.5 WSM, 1 Smokey Joe and Black Stone
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omg. Eyes rolling back in my head...Details please...2 Large BGE, MiniMax, Miami, FL
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Thx y'all! @BBQBuddy and @Jeremiah , slathered some country style butt pork ribs with a little mustard, then seasoned with a homemade rub. Smoked on the large indirect with olive and apple woods for about 1.5 hours at 300ish f dome temp until they registered 170ish internal. Took them off, sliced them up into 1 inch cubes, and then added them to a greased CI skillet with a little apple cider vinegar and pats of butter. Loosely foiled that for about an hour, stirring occasionally. Then took the foil off, added in some mustard based Bbq sauce and gave them about an hour more until they were just about fall apart tender, adding more sauce occasionally.
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