I made these for the first time today and swear that I could eat these every day…maybe even twice a day!
To make a pound of burnt ends, place the cooked brisket, flat side down, on the cutting board. Cut narrowed end off the fatty side. If not burnt enough, toss end on a preheated 265° grill until crisp, about 1 hour.
You can make a sandwich out of them but I just love to savor the astonishing taste of the meat.
For as much as I love bread and make a sandwich out of literally everything this speaks volumes about the power of great BBQ. I am sold.
In true Memorial Day style, I made BBQ ribs and have to say that they were the best I have ever made…and I thought that my ribs were always great.
Maybe this blog is turning me into a better judge of recipes. I hope so for your sake.
This was the first time that I did a dry rub on ribs before I put them on the grill. What a difference it made.
I used both a dry rub and BBQ sauce. BBQ purists will tell you it’s a little unorthodox but trust your own taste. I have to admit that I really loved it.
I also finished some Salt and Vinegar wings on the grill and could not resist dousing them with a little BBQ sauce.
Bon Appetit!
Dry Rub:
6 tbsp. Kosher salt
2 tbsp. dark brown sugar
2 tbsp paprika
1 tbsp oregano
1 tbsp pepper
2 tsp garlic powder
1 tsp onion powder
1 tsp dried thyme
1 tsp dried marjoram
1 tsp dried parsley
1 tsp ground cumin
1 tsp dry mustard powder
1 tsp celery seeds
½ tsp cayenne1/2 tsp ground fennel seeds
¼ tsp ground white pepper
Note: Does it seem that this dry rub was invented by a spice company executive? So many spices but every one of them adds an irreplaceable flavor to the rub.
Notes on the Wine:
Francis Ford Coppola’s Director’s Cut is a 2009 Russian River Valley, Sonoma County wine is so light and perfect for that summer meal you are sharing with friends and/or family.