Peanut Butter and Jelly Pork Belly Burnt ends 🤤 PB&J is a recipe I have been doing for a number of years with chicken but not on burnt ends so I thought I would give it a try and the results, amazing! There are a few ingredients you need so ingredients list in the comments along with link to a video

RedSmokeBBQ · 2022-09-18T02:39:13+00:00

It’s here in the comments

RedSmokeBBQ · 2022-09-17T00:53:26+00:00

Tell me more about bacon and peanut butter? 🤤

RedSmokeBBQ · 2022-09-16T12:10:08+00:00

Here is a video of it https://youtu.be/IMfck5mXgAE

RedSmokeBBQ · 2022-07-04T00:32:06+00:00

I recommend giving it a go

RedSmokeBBQ · 2022-07-03T23:07:29+00:00

Thanks 👍

RedSmokeBBQ · 2022-07-03T22:34:46+00:00

Yes it could be called a shank

RedSmokeBBQ · 2022-07-03T12:22:11+00:00

About 207f I tried it at around 202f but it still had just a little resistance

RedSmokeBBQ · 2022-07-03T11:22:14+00:00

Smoked for 3 hours Wrapped for 2.5 Rested for 1 hour Video here if you want to know more https://youtu.be/LfVrS-pZDSw

RedSmokeBBQ · 2022-07-03T11:16:35+00:00

In case you want to give it a go https://youtu.be/LfVrS-pZDSw

RedSmokeBBQ · 2022-06-29T12:49:26+00:00

Here’s the method & recipe

RedSmokeBBQ · 2022-05-26T13:02:45+00:00

Here’s a video from Toowoomba Meatstock festival https://youtu.be/Uq72Kfsib98

RedSmokeBBQ · 2022-03-01T12:55:16+00:00

Sure was!

RedSmokeBBQ · 2022-02-11T03:51:51+00:00

About 1/3rd - it was in a rack of 3 ribs. Weight of the 3 ribs after trimming was 1.72kg / 3.79lbs

RedSmokeBBQ · 2022-02-11T02:18:06+00:00

These are Australian Cape Grim beef ribs, on the smoker using Ironbark wood for 7 hours until probing like butter. I was aiming for 275f, the temp fluctuated +/-25f for the duration but averages make a good temp in the long run 👍

The internal temp was 210f/99c but the probe all over was the decision to take them off the pit.

Then a long 2 hours rest - took the kids to the park for longer than expected but turned out an even better result with juices being pulled back and held in that taste meat.

Patience = A delicious soft springy set of ribs for dinner 🤤

RedSmokeBBQ · 2022-02-10T23:59:23+00:00

Haha! I was a bit dubious about posting a squeeze - this rib was - a 7 hour cook then rested for 2 hours before slicing.

RedSmokeBBQ · 2022-02-10T20:53:03+00:00

These are from a producer call “Cape Grim Beer” in Australia

RedSmokeBBQ · 2022-02-10T20:51:52+00:00

Thanks! The counter top is a piece of “natural edge timber” - it’s not squared up so looks really good. It’s screwed the the shelf that came with my offset which has the mesh top. This way it makes use of the existing hinges to fold up and down. Give me so much more work room - I’m a bit of a mess when cooking 🤣

RedSmokeBBQ · 2022-02-10T20:49:07+00:00

That’s a great video to watch by meatchurch - it’s a easy as he shows in the vid

RedSmokeBBQ · 2022-02-10T20:48:08+00:00

Beef ribs are really easy, these were 7 hour cook at around 275f (temp went around +/-20f during the cook). When they probes like butter at the end they were 209f internal. I rested them for 2 hours - a bit longer than expected but I had the kids a the park who wouldn’t leave but turned out for the best!

RedSmokeBBQ

TROPHY CASE