I served these smoky, slightly spicy burnt ends at my first tailgate party this football season and they were a big hit. They’re double smoked to produce a lot of the crispy, crusty surface bark that everyone loves. They’re also injected with a spicy Cajun butter mixture for over the top flavor! I used inexpensive boneless “country style ribs” that are available at most grocery stores. Of course they aren’t ribs at all but are cut from the near the pork shoulder. This is a quick recipe that’s doesn’t require a lot of prep and is easy to make in any kind of smoker.
http://bbqpitstop.com/wp-content/uploads/2016/02/logo.png 0 0 Paul Butterfield http://bbqpitstop.com/wp-content/uploads/2016/02/logo.png Paul Butterfield2016-11-04 06:17:022016-11-04 16:01:38Pork Burnt Ends with Cajun Butter