This will be a short post. First, I want to thank Old Dave for posting about pork burnt ends. I made my version to serve at my gun club meeting this past Thursday. It was an absolute winner. I received more positive comments than I have for almost any other meal I have prepared for them. I managed to save some of the burnt ends for our dinner tonight. My wife loves them!!
Here are 2 pictures of the pork burnt ends smoking on the MAK and then sauced and ready to serve. I coated them with some Head Country rub. I was going to coat them in layers with several different rubs, but after smelling the Head Country rub on them, I stopped right there. I smoked them, on my MAK using a blend of oak, hickory and cherry. I am really loving this flavored pellet. For sauce I kept it simple. I used some Sweet Baby Ray’s. I have some of the Blues BBQ sauces, but I figured that only one or two people would actually appreciate a mixture of them. I’ll save them for my own personal use.
Dave, I can attest that your recipe is absolutely
“KILLER”!! Everyone, please try Dave’s recipe. It is a shorter cook than pulled pork, and if you like bark, this is a great way to get it.
Art
