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6/10/18

Ribs & Burnt Ends

Family dinner means a family sized feed! Whipped the skin of the bork belly and cubed it up - rubbed half the pork belly and the rubs in Killer Hogs The BBQ Rub, the other half with their Hot BBQ Rub.

On the smoke for a couple hours @ 250, then wrapped the ribs with butter, honey and brown sugar and a little Killer Hogs Vinegar Sauce. Same treatment with the burnt ends, just minus the sauce.

2 hours wrapped and then out it all came - final glazes were a mixture of Stubbs Sweet Heat, The BBQ Sauce, Franks Hot Sauce & apple juice.

A really great mixture of flavours across all 3 portions and some very full tummies!