Love Burnt Ends, but don’t want to make the entire pork shoulder to get them? Try this shortcut. Start with some country style ribs, which are typically cut from pork shoulder.
After rinsing with cold water and patting dry with paper towel, rub each rib over with plain yellow mustard to help the rub stick.
Then apply a generous amount of your favorite rub. This time around, I used this brown sugar rub , which has some really nice sweetness.
These will go into a 235-245° smoker for about three hours with full smoke. When the meat reaches ~165°, take it out and let is rest for 20-30 minutes. While it’s resting make some spicy butter. I used this Serrano pepper sauce, it’s made in Eau Claire and it has some nice mild spice.
Melt a stick of butter in the microwave, and add a tablespoon (or two) of the pepper sauce and mix together well. You will use this for the injection.
Now that the meat has rested, cut in into chunks, about an inch in size.
Inject each piece with the butter mixture and then put it back in the smoker until the meat reaches the desired tenderness. I’d recommend about 200°. You can keep the smoke going during this time as well. Once, the pork has reached the optimum temperature, remove it from the smoker and let the meat rest for 20-30 minutes, then chop and serve.
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