cmwr
is Blowin Smoke!
To do these, after cubing, do you just throw them in a pan and put the pan back on the smoker grate for a couple hours?
Burnt ends
- Thread starter cmwr
- Start date
Wornslick
is one Smokin' Farker
I believe you add some more rub and some sauce, then in a pan uncovered and back on the pit.
cmwr
is Blowin Smoke!
Wornslick
is one Smokin' Farker
Your favorite BBQ sauce. :thumb:
SmittyJonz
somebody shut me the fark up.
I'd dust them with rub and go 1-1.5-2 hrs depending on how done they were when you cubed then sauce for last 20-30 minutes
Bludawg
somebody shut me the fark up.
I refuse to waste the best part on party favors, sliced point is pro boy's rib eye.
Burnt at Both Endz
Babbling Farker
Put a lid on the pan after getting a little more smoke to the cubes. Please cut the sauce some with AJ, you don't need much sauce on these heavenly pieces of meat.:icon_smile_tongue:
cmwr
is Blowin Smoke!
Can't wait to try this!
OS
Knows what a fatty is.
MMMmmmmm, burnt ends....
I have rubbed em then back on, sauced and back on, rubbed then sauced and back on. They are all my favorite.
Just a dusting of rub, and a touch of sauce is best in my opinion.
I have rubbed em then back on, sauced and back on, rubbed then sauced and back on. They are all my favorite.
Just a dusting of rub, and a touch of sauce is best in my opinion.
scp
is Blowin Smoke!
I rub my packers with salt pepper and a little garlic...when done separate the point/flat flat in to cooler...point very generous add my fav bbq rub(one with a little sugar to crisp up the outside)...back on the smoker for a couple of hours...rest a bit then chunk and serve and let everyone decide on which and how much sauce. Bare can be real tasty.
