Rib Burnt Ends Hoagie, Whisky Maple BBQ
These bad boys are so addictive. Before you know it, you'll be asked to serve them for breakfast. With a massive smoky, sticky flavour, they will be a sell-out!
Ingredients
Method
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American rib, whole, deboned 3 kg
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Cola 1.2 l
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Smoke liquid 10 ml
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Brown Sugar 250 g
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Cider vinegar 100 ml
Whisky Maple BBQ
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Maple syrup 100 ml
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Whisky 200 ml
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Cola 300 ml
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Dark brown sugar 120 g
To Serve
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Salad and fries, to serve
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Long rolls 10 x
Preparation
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Method
- Place the rib in a large oven dish, combine with the braising liquid, cover and cook in a preheated oven for 4 hours at 140 degree Celsius.
- Remove and place in a new tray and allow to cool, dice into 3cm pieces and place back in the oven, remove once the meat starts to crisp up.
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Whisky Maple BBQ
- Combine all ingredients together, add to brisket.
- Roast covered for 5 hours at 140 degree Celsius. Uncover for the last 30 minutes of cooking.
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To Serve
- Place the diced beef into the whisky maple BBQ sauce to coat and heat through.
- Serve in long rolls with salad and fries.
