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Posted: 9/25/2023 5:12:00 PM EDT
I'll be making them for a cookout after church Sunday. I've made them plenty of times before, but always served them immediately. Anyone have success either holding for 4-5 hours or holding overnight? I need them to be ready by 1:30, but I won't be able to do anything to them between 10am and 1:15 or so.
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Posted: 9/25/2023 5:23:43 PM EDT
[#1]
Just choke down your heat to 150-180 as soon as the outside is nice and sticky/carmelized. They shouldn’t dry out before you have to pull them off.
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Posted: 9/25/2023 5:28:37 PM EDT
[#2]
Quote HistoryOriginally Posted By TxRabbitBane: Just choke down your heat to 150-180 as soon as the outside is nice and sticky/carmelized. They shouldn’t dry out before you have to pull them off. That's what I was wondering. I could throw them on the kettle at 6 am or so then transfer them to my electric smoker in the pan at 10am. I know it will hold temp reliably. |
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Posted: 9/26/2023 8:01:51 AM EDT
[Last Edit: TxRabbitBane]
[#3]
Quote HistoryOriginally Posted By spyderboy03: That's what I was wondering. I could throw them on the kettle at 6 am or so then transfer them to my electric smoker in the pan at 10am. I know it will hold temp reliably. Quote HistoryOriginally Posted By spyderboy03: Originally Posted By TxRabbitBane: Just choke down your heat to 150-180 as soon as the outside is nice and sticky/carmelized. They shouldn’t dry out before you have to pull them off. That's what I was wondering. I could throw them on the kettle at 6 am or so then transfer them to my electric smoker in the pan at 10am. I know it will hold temp reliably. I wouldn’t leave them that way all day, but a few hours should be fine, unless you dried them out already. It’s not easy to ruin burnt ends, but I’ve done it (more than once) :-) |
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Posted: 9/26/2023 10:40:45 AM EDT
[#4]
Quote HistoryOriginally Posted By TxRabbitBane: I wouldn’t leave them that way all day, but a few hours should be fine, unless you dried them out already. It’s not easy to ruin burnt ends, but I’ve done it (more than once) :-) I usually take to tender then sauce them and throw them back on to tack up. However, I'm thinking I'll get them to the color I want (175 ish), then braise them until tender. I'll hold them in the liquid so they shouldn't dry out. My country ribs like this recently were phenomenal. |
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Posted: 9/27/2023 6:37:03 AM EDT
[#5]
Never made these before. Care to share your recipe and process? Thanks in advance
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Posted: 9/27/2023 8:28:33 AM EDT
[#6]
Quote HistoryOriginally Posted By spyderboy03: I usually take to tender then sauce them and throw them back on to tack up. However, I'm thinking I'll get them to the color I want (175 ish), then braise them until tender. I'll hold them in the liquid so they shouldn't dry out. My country ribs like this recently were phenomenal. Quote HistoryOriginally Posted By spyderboy03: Originally Posted By TxRabbitBane: I wouldn’t leave them that way all day, but a few hours should be fine, unless you dried them out already. It’s not easy to ruin burnt ends, but I’ve done it (more than once) :-) I usually take to tender then sauce them and throw them back on to tack up. However, I'm thinking I'll get them to the color I want (175 ish), then braise them until tender. I'll hold them in the liquid so they shouldn't dry out. My country ribs like this recently were phenomenal. Why not? Only danger there is over braising- you don’t want them to be mush. Remember that as long as the liquid is hot, they’re still cooking. |
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Posted: 9/27/2023 10:26:45 AM EDT
[#7]
Quote HistoryOriginally Posted By TxRabbitBane: Why not? Only danger there is over braising- you don’t want them to be mush. Remember that as long as the liquid is hot, they’re still cooking. That's a good point. This shouldn't be a complicated decision... 
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Posted: 9/27/2023 10:28:07 AM EDT
[Last Edit: spyderboy03]
[#8]
Quote HistoryOriginally Posted By SouthernYank: Never made these before. Care to share your recipe and process? Thanks in advance I'll find some pics on my phone and post. For the most part, I follow Chud's way of doing it here (with my preferred sauce, etc.):  Pork Belly Burnt Ends | Chuds BBQ This was like a 1/3 slab of belly.  Attached File Attached FileThis was after I brought them in from the kettle. They were not in a pan on it.  Attached FileCut up  Attached FileSauced but prior to going back on the kettle to tack up (forgot to take that pic)  Attached File |
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MO, USA
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Posted: 10/1/2023 9:02:04 AM EDT
[#9]
Quote HistoryOriginally Posted By spyderboy03: https://www.ar15.com/media/mediaFiles/57550/PXL_20220626_232744185_jpg-2967984.JPG They look fantastic! |
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Posted: 10/1/2023 9:12:18 AM EDT
[#10]
Looks killer
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Posted: 10/1/2023 9:36:29 AM EDT
[Last Edit: spyderboy03]
[#11]
Today's belly burnt ends are on...a little over an hour here. The belly I bought this week is WAY fatter than the above one from last year. Hopefully it's not too fatty.
 Attached File |
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Posted: 10/1/2023 10:20:09 AM EDT
[#12]
 I cube the pork and toss them in rub, smoking them on a cookie cooling rack. Once barked up I drop them in a pan with brown sugar and butter. I've braised them the following day in bbq sauce to reheat them, but never to keep them warm. They can definitely get mushy if you braise them too long. |
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Posted: 10/1/2023 10:37:45 AM EDT
[#13]
Quote HistoryOriginally Posted By AZNetEng: https://www.ar15.com/media/mediaFiles/430646/20200808_180816-1538332.jpgI cube the pork and toss them in rub, smoking them on a cookie cooling rack. Once barked up I drop them in a pan with brown sugar and butter. I've braised them the following day in bbq sauce to reheat them, but never to keep them warm. They can definitely get mushy if you braise them too long. Yeah, as much as I want to braise them, I'm going to smoke them to temp/probe tender uncovered/wrapped, then put them in a pan at 150 to hold in my electric smoker. When I get home I'll crank it to 275, cube and sauce, then throw on to tack up. |
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GA, USA
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Posted: 10/1/2023 11:01:16 AM EDT
[#14]
Nice. I've got a slab of pork belly in the freezer. Never have cooked, or even eaten pork belly, but I've heard good things.
This thread reminded me I need to pull that guy out and make some magic. |
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Posted: 10/1/2023 12:27:49 PM EDT
[#15]
Quote HistoryOriginally Posted By giantpune: Nice. I've got a slab of pork belly in the freezer. Never have cooked, or even eaten pork belly, but I've heard good things. This thread reminded me I need to pull that guy out and make some magic. I also like doing them brisket style. 2 parts coarse pepper, 1 part kosher salt, 1/2 part garlic. Cook it until tender and barky, slice 1/4" ish thick. SOOOO good. 
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Posted: 10/1/2023 2:08:32 PM EDT
[#16]
Timing was a bit off and toddler was not feeling great this morning, so I'm not going to have to hold as long.
 Attached File Attached FileI'll get another pic after they tack up. This was right before I put them back on.  Attached File |
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Posted: 10/1/2023 5:15:02 PM EDT
[#17]
Quote HistoryOriginally Posted By spyderboy03: Timing was a bit off and toddler was not feeling great this morning, so I'm not going to have to hold as long. https://www.ar15.com/media/mediaFiles/57550/PXL_20231001_175154818_jpg-2972658.JPG https://www.ar15.com/media/mediaFiles/57550/PXL_20231001_175443256_jpg-2972659.JPG I'll get another pic after they tack up. This was right before I put them back on. https://www.ar15.com/media/mediaFiles/57550/PXL_20231001_175754960_jpg-2972660.JPG |
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Posted: 10/2/2023 10:23:33 AM EDT
[#18]
Quote HistoryOriginally Posted By AZNetEng: They look pretty good. I liked them better before saucing. The sauce & maple syrup softened up the bark. They were still really good, but that was a good experiment in what I do/don't like. I think I want to try setting a good bark next time, braising for a bit, then back on the rack directly. |
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GA, USA
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Posted: 10/3/2023 12:19:44 PM EDT
[Last Edit: giantpune]
[#19]
I got my belly on the smoker, gonna roughly follow that video.
Mine was a lot longer slab, like 2ft long and still had the skin on it. Do you guys leave the skin on or slice it off? And is there a trick to getting it off? That was a bit of a song and dance slicing it off the floppy meat. |
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Posted: 10/3/2023 1:13:31 PM EDT
[#20]
Quote HistoryOriginally Posted By giantpune: I got my belly on the smoker, gonna roughly follow that video. Mine was a lot longer slab, like 2ft long and still had the skin on it. Do you guys leave the skin on or slice it off? And is there a trick to getting it off? That was a bit of a song and dance sliding it off the floppy meat. Mine have all been skin off. If I got one with skin on, I'd take it off and fry it . Not sure what the best method to remove would be.
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Posted: 11/9/2023 11:25:32 AM EDT
[#21]
Quote HistoryOriginally Posted By giantpune: I got my belly on the smoker, gonna roughly follow that video. Mine was a lot longer slab, like 2ft long and still had the skin on it. Do you guys leave the skin on or slice it off? And is there a trick to getting it off? That was a bit of a song and dance slicing it off the floppy meat. I like to partially freeze mine before cutting it. Makes it much easier!! I follow Malcom Reeds recipe. Yummy!!  Attached File Attached File |
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Posted: 11/9/2023 2:34:54 PM EDT
[#22]
Quote HistoryOriginally Posted By Slimcake: I like to partially freeze mine before cutting it. Makes it much easier!! I follow Malcom Reeds recipe. Yummy!!https://www.ar15.com/media/mediaFiles/525471/IMG_20200703_192040492_jpg-3021108.JPGhttps://www.ar15.com/media/mediaFiles/525471/IMG_20230701_121816142_HDR_jpg-3021109.JPG
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Posted: 12/25/2023 3:48:13 PM EDT
[#23]
One of my favorite cooks, and I follow Malcom Reed's recipe.
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Posted: 12/26/2023 1:04:44 PM EDT
[#24]
Quote HistoryOriginally Posted By Bklyn_Irish: One of my favorite cooks, and I follow Malcom Reed's recipe. Nice! I've done a some of the things he does, but haven't followed it exactly. |
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