Pork Belly Burnt Ends Recipe
- Total Time: 4.5 hrs.
- Prep Time: 15 mins.
- Cook Time: 4 hrs. 15 mins.
- Servings: 6
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
- Start your smoker at 275° degrees.
- Cut your pork in half to do 2 different batches. Cube into 2"x2" cubes.
- Season all sides and place on the jerky rack fat side up.
- Smoke for 3 hours and spray with apple juice after 45 minutes or as needed if burnt ends are looking dry.
- Remove from the smoker after 3 hours and place in a foil pan.
- Grab a ½ cup brown sugar, a stick of butter cut into tablespoons, and a ½ cup of honey and place into each pan.
- Wrap with foil and place back on the grill for 1 final hour.
- Once you reach an internal temp of 202° degrees in the thickest pieces, pull from the grill and add your BBQ sauce.
- Put back on for 15 minutes to finish off the BBQ sauce.
- Remove from the smoker.