The Perfect BBQ Meal to Blow Your Guests Away! Pork Belly Burnt Ends!
Give this easy and delicious recipe a try for your next cookout! Whether for a snack, or a main course, the flavorful bites of happiness are good for your soul, and your reputation as a Grill Master! Here we answer: Can you use pork belly for burnt ends? What cut of pork is the best for burnt ends Why is it called poor man’s burnt ends?
Ingredients:
5 lbs Pork Belly, Skin off
1/4 cup Kosmos Q. Killer Bee BBQ Rub
1/4 cup R-Buts are Smokin’ Cherry Habanero BBQ Rub
2 T Brown Sugar
1/4 t Oakridge BBQ Habanero Death Dust (Optional)
1/2 Stick of unsalted butter
8 oz Apple Juice
1 cup BBQ Sauce (Recipe can be found in the Ribs, Ribs, Ribs video)
1. Preheat your smoker to 250 degrees. Use your favorite pork wood flavor; cherry, pecan, or oak bourbon barrel like we used will give the best flavors.
2. Combine the dry rub ingredients and set aside. Cube the pork belly into 1.5” to 2” squares and place in a foil pan. Generously coat each side of the pork belly squares with the dry rub. If you want to use a binder, a light coating of avocado oil spray will work great.
3. Place the pork butt squares onto your smoker, ensuring each piece is separated to allow smoke to reach all sides. Smoke the pork butt for 2.5 to 3 hours. You’re looking for a nice mahogany red color.
4. Pull the pork off the smoker and place into a foil pan with the butter and apple juice. Spread the pork belly out and drizzle honey lightly over each piece. Increase the smoker temperature to 300 degrees. Cover the foil pan and return to the smoker for 1 hour to braze.
5. Remove the foil pan from the smoker and remove the foil. Pour out 1/2 to 2/3 of the brazing fluid. Add 1 cup of BBQ sauce to the foil pan. Toss the bork belly to ensure each piece is well coated. Re-cover the pan and return to the smoker at 300 degrees for 1 hour.
6. Remove the foil pan from the smoker and enjoy immediately! No resting required.
7. Serve and ENJOY!
Equipment used:
Yoder YS640S Smoker
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