Several months ago, I bought some country style ribs (i.e. sliced pork shoulder) on sale at the grocery store.  I cut them into cubes, put a rub on them, and smoked them.  After pulling them off and cooling them, I vac sealed them for later use.  Well, now the time has come.  We were invited to a July 4th party, and I have decided to finish these as pork burnt ends to take as my dish.  After thawing, I placed one pack in some buffalo wing sauce and another pack in a mixture of BBQ sauces I had open in the fridge.  I let them sit in a container in the fridge for a day and put them in the MAK at 250° this morning.  I am going to check them at about the 2.5 hour mark to see how they are coming along.  I am hoping they are done and I can put them into the warming box on my side chamber in the MAK.

Here they are before they went in the smoker.  I think I got them coated pretty well with the sauce.





More pics to follow once I get them finished.

 Looks as if you may have a winner there.

An inspiring post.  I'm following it.

Yeah, they will be a hit.

Can't wait to see the final product BBL.  Looking great.

A good idea for "country style ribs" .  They should be like candy soon.  Save me some.   

Ya think?

I think I got them coated pretty well with the sauce.

oops!  didnt get any finished pics but i can tell you i took them to two different parties and there are none left and they went before what the hosts cooked!

And there is your answer!

Those look fantastic.
Perfect for a get together, bite size, easy to eat.

This got me inspired to cook up some Filipino style "pork on a Stick".Hack up a small shoulder, marinade overnight,  load up and go. Meat in cold on smoke mode for 1 hour, 225 for an hour, finished at 250. Basted 3 times during cook. Very tasty. Lots of good recipes out there, this one is from seriouseats. It called for one cup Coke, but I prefer 7up or Sprite.

looks great...were they fall apart tender?

I would call it "just right". Not fall apart, but a very easy bite. The Orange & Lemon Juice act as tenderizers of some sort.

Ahh, Pork Ceviche!  The Ctric Acid will start to break down the protein in the meat!  Just like it "cooks" the seafood in Ceviche.  They look excellent!

 Lew, I wish you wouldn't do that. It makes me want to reach out and grab some. Very nice.