BBQ Sundae on the Cobb Grill

This is a nice treat that can be done on about any cooker. This one was done on the Cobb Grill. 

Doesn’t that look good??

I cut a couple of 2” thick country ribs out of a whole pork shoulder for this treat. Added a rub and they were ready for the cooker. 

I also prepped some pit beans which will be placed under my country ribs so the drippings will go down and into the beans for some additional flavor. 

Cooked the ribs at about 310 degrees for about two hours or until I had an internal of 175 degrees and pulled them off the cooker.

Brought the ribs in and foiled them with some goodies and placed them back on the grill. 

Continued the cook at about 310 degrees in the foil until an internal if about 205-208 degrees (about one additional hour) and pulled and unwrapped the ribs and glazed them and placed them back on the cooker. Took about 20 more minutes to get my glaze right and they were removed from the cooker. 

Pulled the pork and got ready to make up the sundaes. 

We use two different methods when making up the treat. We can do them in a plastic carry-out glass so you can carry them around when eating which is nice at an event. I also did one in a standard sundae type of glass for serving at the table.

Ok, I start by placing the pit beans in the glass first, then I add the slaw, next is the dill pickle, then comes the pulled pork, and next is a dribble or two of some BBQ sauce, and last is the cherry on top. 

Really nice party treat. 

Italian Beefs & Pork BBQ Sundaes

I did a cook about a week ago which included a bottom round roast which will be used for MY "Chicago style" Italian beef sandwiches. Included in the cook were a big pan of Rick Salmon's BBQ Pit Beans, a couple of pork butts which will be used for sandwiches and sundaes, and a grid full of my super hot and breaded buffalo wings. The cook was for a small party of about 20 people.



I did the cook on a very cold day with the high around 16 degrees with spitting snow and the cooker did a fine job.



The bottom round roast weighed 6.3 pounds and I cut some small slits all over the surface of the meat and inserted garlic slivers. I then applied a rub of some onion powder, crushed red pepper, black pepper, oregano, and some basil to the meat. I have the meat on a raised grid in a large iron skillet as I need the drippings for my au jus or gravy for my Italian beef sandwiches.



The roast as cooled and just before it went thru my slicer. I smoked the roast to an internal of 120 degrees and with my lower smoking temp of about 250 degrees gives me a finish temp of around 125 internal which is perfect for my beef.



It sliced up pretty nice. I took the skillet with the drippings and then added some beef broth, more Italian seasonings, a packet of Lipton onion soup, and a little corn starch and made up a quart of gravy for the meat. I planned to serve the beef just out of the au jus on a small crusty hoogie roll along with some heated giardiniera and green peppers.



Rick Salmons BBQ Pit Beans always come out great.



These breaded and very hot and crunchy buffalo wings are for the cook as I am a "chili head" and I do these on about every cook when I have the room on a grid in the cooker.



This is my version of the Italian Beefs as I served them. Wife did the dessert which is her "Cherry Tarts".

I didn't include a picture of my pulled pork sandwiches as everyone does them but I do have a picture of another treat I served to my guests.



This is my Pork BBQ Sundae as served which I did for the folks that wanted them at my little party. I start with the BBQ Pit Beans in the bottom of the glass, on top of that, I place some slaw, next comes the dill pickle spear and my pulled pork, and the last thing I do is dribble on some dark bbq sauce so it looks like chocolate syrup on the top of the sundae.