Pork Belly Burnt Ends
Ingredients:
4-5 lb. Pork Belly, without skin
1/4 Cup BC Original Spice Rub, Chipotle Blend
1 stick Butter, sliced 1/4 Cup Brown Sugar
1/8 Cup Burleson’s Clover Honey
1/2 Cup BC Original BBQ Sauce
Method:
1. Prep smoker to 225-250˚. Add wood of choice for smoke flavor.
2. Take fresh pork belly and
cube into roughly 1 1/2” x 1 1/2” pieces. They will seem large, but shrinkage will occur during the cook.
3. Season all sides of the pork belly cubes with BC Original Spice Rub, Chipotle Blend. Standard mixing bowl works great. Then allow your pork belly to marinate for about 30 minutes in the fridge.
4. Arrange cubes directly onto the smoking grate and close your smoker. We like between 225˚ and 250˚ for cooking temperature for pork belly.
5. Smoke the pork belly for about 2 hours. Feel free to spritz with apple juice (or your preferred concoction) every 30 minutes or so.
6. After 2 hours take all the burnt ends off the smoker and place directly into an aluminum pan. Add your BBQ sauce, brown sugar, and honey and mix lightly. Then add your squares of butter right over the top.
7. Cover the pan with aluminum foil and return to smoker for 1-1 1/2hours or until the burnt ends are tender. 203-205˚ internal temperature is ideal. The fat should be rendered and they should squish between your fingers nicely (use gloves as they will be hot).
8. Once the ends are to your desired doneness, remove from smoker and let cool for 5-10 minutes. Then enjoy some meat candy!
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