Pork Burnt Ends How To BBQ The Right Way
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- Опубликовано: 6 сен 2024
- Let me show you the right way to BBQ pork burnt ends. These pork burnt ends are bbq gold. The right way to bbq these pork burnt ends is to cube them up instead of smoking the whole pork shoulder. The end result is BBQ pork burnt ends that are melt in your mouth delicious. The right way to BBQ pork burnt ends is in this video so enjoy!!!!!
BBQ Rub (whisk all ingredients together)
1 cup brown sugar
1/4 cup kosher salt
1/4 cup black pepper
1/4 cup paprika
1/4 cup honey powder
2 tablespoons chili powder
2 tablespoons granulated garlic
2 tablespoons granulated onion
2 tablespoons cane sugar
1 tablespoon ground cumin
1 tablespoon ground coriander
1 tablespoon ground mustard
-Vinegar Glaze_
2 cups cider vinegar
1 cup ketchup
1 cup apple jelly
1/2 cup brown sugar
1/4 cup honey
2 tablespoons salt
1 tablespoon ground black pepper
1 tablespoon honey powder
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Love it!!!!!
@@veramontefusco7284 🥰
bone fragment tip was spot on
Burnt ends are one of my favorites! Great job!! Subbed👍🏻
Thanks so much!!! They are delicious that’s for sure.....
Just the technique I was looking for ... cooking as cubes
😂
Great video bro! Never though to use a shoulder for burnt ends. Will def try this next time. Subbed and looking for more content. Keep charging! 👊🏼🔥💨
Thanks man appreciate it... I never thought to use it either but it was delicious... the video was my first time ever making it.....
I made these they were tender and juicy after wrapping but when I put them back in uncovered they turned harder and a kinda dry but still good
made them again wrapped them at 155 internal pulled them out at 190 internal but they were not very tender, perhapI should have gone longer but was afraid of overcooking them again
not sure what I am doing wrong but plan to keep trying till I get it right!
I am definitely on the right path with your recipe and once I nail this recipe it is going to be my go to.
I tried this not too long ago and it was awesome! It actually tasted like beef after a couple of days. I gave some away and let them tell me it was beef. One thing i did was to keep the fatcap on but I couldn't help myself and had to cut out some of that funky connective stuff between the big muscle mass. Mmm, I think I'll make some more. Thanks!
Yea the flavor changes after it sits for a day or two. Great idea leaving some fat cap on it definitely helps keep the meat moist. Glad you enjoyed it... the pork burnt ends is one of my favorites for sure.
Oh, I wanted to ask you why you have honey powder in your recipe. Never heard of it before actually, but does it thicken a little bit while adding flavor?
looks great
Thank you 😊
This looks amazing man. This is going to be my saturday cook after I bottle some homebrew....
That’s a great Saturday right there 👌
I used a char sui marinade and that is very
good
You ought to do another pulled pork video but do it north carolina style
Great idea.... love Carolina style
@@RosePigCooking u gotta be specific, cuz remember north carolina style is vinegar based which is king but some say that carolina style is the south carolina mustard based sauce which is bleh
I love vinegar based sauces... most of my videos I use a homemade vinegar based sauce.. love that sweet and tangy flavor
what if i dont have a smoker? can i make these on my gas grill?
yes, there is no real replacement for an actual smoker(the amount of smoke and bark you get is unmatched), but you can certainly smoke meats on a charcoal or gas grill as well. there are probably plenty of youtube videos on how to do it.
You can use your oven and follow the same temperatures... you can buy liquid smoke to add the smoke flavor as well....
@@CodedDude ty
You got me with the subscribe and grab a mojito... lol
😃 appreciate it.... gotta pass the time while the smokers running 👍
First time here! Thoroughly enjoyed and I will use your recipe for my pork shoulder burnt ends! What is your fave BBQing drink?
Mojitos!!!!! Or a cold beer
@@RosePigCooking Gotta have something cold when you are grilling or smoking. Keep up the great work. You have another fan now.
What temp did you pull at?
I pulled them at 200F… then glazed them and put them back just for 10 min or so
How big did you cut the pieces?
About the same size as brisket burnt ends… 1-2 inch chunks
As soon as I saw you working without gloves, AND reaching into the bag of spice with raw pork on your hands, I knew there was no reason to watch anymore. Totally unsanitary. Even if YOU know you will be the only person eating this, it's still just gross.
Fair point but I thoroughly wash my hands before and after touching the pork shoulder… I don’t record myself washing hands… I will wear gloves more often in the future
Uh, at 2:58 did you notice a cut in the video? Notice how the bowl is magically full and a bag of spice appeared out of thin air? Stop being a baby and pretending this was one long continuous take. Yeah, I'm sure every time you prep dinner you wear gloves. 😢