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Pork Burnt Ends With Spicy Butter Injection
Making burnt ends using pork butt and my original rub means that you get the flavor of pulled pork with that amazing, tasty bark in every single bite.
Course
Entree
Cuisine
Hot Smoking
Prep Time
10
minutes
minutes
Cook Time
7
hours
hours
Total Time
7
hours
hours
10
minutes
minutes
Servings
4
-6
Author
Jeff Phillips
Ingredients
3-4
lbs
Country style ribs
make sure they are cut from the pork butt
Regular yellow mustard
Jeff's original rub
Spicy butter
Recipe below
Instructions
Mustard and Seasoning
Apply a coat of regular yellow mustard to all sides of the meat
Sprinkle a generous amount of Jeff's original rub onto all sides of the meat
Wait for about 20-30 minutes until the meat starts to get a "wet" look
Smoking the Meat - Step 1
Place meat directly on grate or use a rack
Smoke for 4-5 hours at 225-240°F or until the meat reaches 170°F in the center
Bring the meat into the house and let it cool for about 30 minutes
Once cool, cut the meat into 1-inch by 1-inch cubes
Spicy Butter Injection
Mix 1 stick of melted butter with 1 TBS of your favorite hot sauce (I used Tabasco with Habanero)
Use an injector to inject each piece with butter until the butter runs out of the meat
Place injected pieces into an open foil pan
Sprinkle on more rub to create a nice bark all over
Smoking the Meat - Step 2
Place the pan of injected pieces back into the smoker
Continue to smoke cook for about 2 hours or until they get tender to your liking.
Stir occasionally while they cook
Finishing up
Serve immediately on toothpicks as an appetizer, piled onto a bun or as an entree with several vegetables or sides.