Braswell's Chipotle & Sweet Molasses BBQ Burnt Ends
Ingredients:
- 1 lb Country Style Pork Ribs or 1 6-8 lbs. Boston Butt
- 1 each container Braswell's Original Pork Rub
- 1 each bottle Braswell's Mr. Albert's Steak Seasoning & Marinade
- 1 each Jar Braswell's Chipotle Mustard
- 1 each bottle Braswell's Sweet Molasses BBQ Sauce
Directions:
1. If using country-style pork ribs, cut into 2 inch long pieces. If using a whole Boston Butt, remove shoulder bone and slice into 2 inch thick steaks.
2. For the Marinade, in a small mixing bowl, combine 1 cup Braswell's Chipotle Mustard, 1 Cup Braswell's Mr. Albert's Steak Seasoning & Marinade, quarter Cup Braswell's Original Pork Rub. Mix well and combine marinade and pork making sure to coat all pork with marinade. Place in fridge for 1 hr.
3. Remove pork from the marinade and place on skewers.
4. Preheat grill/smoker to 225F
5. Add wood chips if needed to get your smoke rolling.
6. Place pork skewers on your smoker or over indirect heat if using coals or gas
7. Cook ribs until they reach an internal temperature of 185F
8. Using Braswell's Sweet Molasses BBQ Sauce, baste your burnt ends until entirely covered
9. Allow to continue to cook basting every 15 - 20 min. or as needed until internal temperature reaches 200F
10. Remove and rest for 45 min. - 1 hr
11. Remove skewer or eat it right off the skewer! Your call
2. For the Marinade, in a small mixing bowl, combine 1 cup Braswell's Chipotle Mustard, 1 Cup Braswell's Mr. Albert's Steak Seasoning & Marinade, quarter Cup Braswell's Original Pork Rub. Mix well and combine marinade and pork making sure to coat all pork with marinade. Place in fridge for 1 hr.
3. Remove pork from the marinade and place on skewers.
4. Preheat grill/smoker to 225F
5. Add wood chips if needed to get your smoke rolling.
6. Place pork skewers on your smoker or over indirect heat if using coals or gas
7. Cook ribs until they reach an internal temperature of 185F
8. Using Braswell's Sweet Molasses BBQ Sauce, baste your burnt ends until entirely covered
9. Allow to continue to cook basting every 15 - 20 min. or as needed until internal temperature reaches 200F
10. Remove and rest for 45 min. - 1 hr
11. Remove skewer or eat it right off the skewer! Your call
