Burnt Tongue Bbq Sauce Recipes

BRISKET BURNT ENDS

Steps:

• Trim fat cap down to a 1/4".
• Trim fat on the other side of brisket away, and then carefully trim away a good portion of the fat between the point and the flat.
• Generously season the brisket with bbq rub and then smoke at 180 until the internal temperature hits 160.
• Adjust the temperature of your smoker up to 225 and continue smoking until internal temperature hits 195.
• Separate the point from the flat. Wrap flat in butcher paper and continue smoking.
• Cube up point and place in a disposable tin. Season with more bbq rub, then coat with bbq sauce.
• Place in smoker uncovered and let smoke until flat reaches internal temp of 205. Wrap flat in foil and place in cooler to rest.
• Bump temperature of smoker up to 275 and continue cooking burnt ends until the sauce has reduced and the beef pieces appear charred and tacky.

BURNT TONGUE BBQ SAUCE

Steps:

• Combine all ingredients in a large saucepan.
• Using a wire whisk, mix ingredients until smooth.
• Bring bbq sauce to a boil over high heat, then reduce the heat and simmer the sauce to desired thickness (I simmer mine for about an hour).
• Remove sauce from heat when thickened and pour into a one quart jar.
• This recipe will generously coat 4 lbs of ribs, with sauce left over for dipping.
• For bbq pork spareribs, cut ribs in 3-6 rib sections.
• Coat rib sections generously with bbq sauce and wrap in tinfoil.
• If you have time, I suggest you marinate these ribs in the refrigerator for 24-36 hours.
• Preheat oven to 300 degrees.
• Cook ribs wrapped in foil for 2-3 hours at 300 degrees, ribs are ready when the meat has shrunk and about 1/2 inch of the bone is sticking out.
• Remove ribs from tinfoil and coat generously with bbq sauce.
• Bbq ribs for 2-3 minutes per side, or until sauce starts to char a little (if you like your sauce burnt more just bbq longer).