Pork Belly Burnt Ends Recipe

Mouth-watering BBQ bites. Scheels expert Austin shows how to take pork belly and turn it into burnt ends. Seasoned with your favorite rub and glazed with your go-to BBQ sauce. This recipe is a game changer when it comes to cooking appetizers.

Ingredients

• 1 side pork (6-12 lbs)
• Apple juice
• Kosmos OPX-1
• Kosmos Peach Habanero BBQ Sauce
• Killer Hogs BBQ Sauce
• Meat Church Honey Hog BBQ Rub
• Brown Sugar
• Honey
• Butter

Tools

• LEM Jerky Racks
• Spray bottle
• Tin pans
• Foil
• Benchmade Meatcrafter Knife
• Traeger Ironwood 885

Instructions

1. Start your smoker at 275° degrees.
2. Cut your pork in half to do 2 different batches. Cube into 2"x2" cubes.
3. Season all sides and place on the jerky rack fat side up.
4. Smoke for 3 hours and spray with apple juice after 45 minutes or as needed if burnt ends are looking dry.
5. Remove from the smoker after 3 hours and place in a foil pan.
6. Grab a ½ cup brown sugar, a stick of butter cut into tablespoons, and a ½ cup of honey and place into each pan.
7. Wrap with foil and place back on the grill for 1 final hour.
8. Once you reach an internal temp of 202° degrees in the thickest pieces, pull from the grill and add your BBQ sauce.
9. Put back on for 15 minutes to finish off the BBQ sauce.
10. Remove from the smoker.