Quick Sour Mash Burnt Ends

burntends

Burnt Ends, doesn’t sound particularly appealing really, but for BBQ enthusiasts in the know, they are a real delicacy that is usually reserved for the hard working chef, washed down with a cold beer. They usually consist of the ends of beef brisket that have seen bit too much heat, and brisket cooked properly can take 18 hours. This is a lot quicker way of getting that fix, and will take 5 hours to cook.

Beef short ribs have the same bags of flavour that brisket has, but have a bit more fat and cook quicker. I used a bought BBQ rub on mine for ease, rubbed a good handful into the short ribs, and then cooked for 4 hours on the BBQ at 140degC, with the lid on of course, with a chunk of apple wood that I’d pruned from one of my trees. At this point there was a wonderful bark on the outside of the meat.

The succulent smoky meat pulled easily off the bone, and I cut it into chunks about an inch think. I popped the meat into an oven tray, along with half a bottle of Jeremiah Weed Sour Mash Brew, and popped back to smoke in the BBQ for another hour.

Served  with a jar of Sour Mash Brew and a pile of homemade slaw, the juices from the meat dribbling down my chin, this was a messy but gorgeously meaty feast.

7 responses to this post.

  1. Reblogged this on Specter6 and commented:
    So ready to break out the smoker! ~S6

    Reply

  2. Well done old chap. Love the burnt ends! Its a pit master privilege!

    Reply

  3. Oh they definitely sound good – nothing like the char grilled bit… yummy. Good stuff, Marcus!

    Reply

  4. The most appealing part to me!

    Reply

  5. OMG! Looks amazing! I love the burnt end, the best, too.

    Reply

  6. So, do you deliver to Bournemouth Marcus? lol

    Reply

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Stories from the hearth

The BBQ World of mrdodd

Making simple food great, and great food right.

Bathrooms, Kitchens and Bedrooms

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UK BBQ Review

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