James Lake
TVWBB Emerald Member
I have never tried this cook before but I really wanted to do burnt ends.
Started with some boneless country style ribs cut from the pork butt, applied a layer of mustard and then the rub.
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There was a threat of rain all day, but I kept the WSM between 225 and 230.
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It took 6 hours for the pork to hit 170 at that point I pulled them, let them rest for 30 minutes and then cut them to bite size pieces.
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I added more rub and the ends went back on the WSM for another 2.5 hours until they were tender like butter.
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I had two birds on the spinner to be used later in the week for dinners.
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The spinner gets a lot of use, almost every week.
Burnt Ends were delicious, served by themselves with a salad.
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Thank you all for looking and everyone threatened by weather stay safe out there!
Started with some boneless country style ribs cut from the pork butt, applied a layer of mustard and then the rub.
There was a threat of rain all day, but I kept the WSM between 225 and 230.
It took 6 hours for the pork to hit 170 at that point I pulled them, let them rest for 30 minutes and then cut them to bite size pieces.
I added more rub and the ends went back on the WSM for another 2.5 hours until they were tender like butter.
I had two birds on the spinner to be used later in the week for dinners.
The spinner gets a lot of use, almost every week.
Burnt Ends were delicious, served by themselves with a salad.
Thank you all for looking and everyone threatened by weather stay safe out there!
.
