Pork Burnt Ends Recipe Featured

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  • Sunday, 27 September 2015 00:00
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Ingredients: Lumberjack 100% Cherry and Maple Pellets (even mixture of the two)
Cooking Rack and Sheet Pan
Aluminum Baking Pan
Boneless Country Style Ribs (Pork Butt)
Yellow Mustard (Ex: French's)
Killer Hog's BBQ Rub
Killer Hog's BBQ Sauce
Apple Cider Vinegar

Recipe: Make sure no bit of bone is left on pork, then place each pork slice in large bowl or pan.
Place the cooking rack on top of the sheet pan.
Begin to prep the pork for the rub by putting a small coating of mustard on each side, then placing back in bowl.
Coat each piece of pork liberally with Killer Hog's BBQ Rub, then place on cooking rack.
Refrigerate for 1 hour.
Prep grill with Lumberjack pellets and pre-heat.
Place each pork slice on grill and begin cooking.
Cook until internal temp of pork reaches 170.
Remove pork from grill and let rest for 30 minutes.
When cool, slice pork into 1 cubic inch pieces and place into aluminum baking pan.
Mix 1 tablespoon apple cider vinegar to Killer Hog's BBQ sauce, then spread liberally over pork pieces.
Sprinkle Killer Hog's BBQ Rub on top of sauced pork.
Place back in grill (or oven) until temp reaches 250.
Check in 1 hour.
Remove from grill when temp reaches 250.

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