AuthoradminDelicious Pork Belly Burnt Ends with a touch of sweet and spice. End-to-end instructions for Pork Belly Pork Belly Burnt ends on the favorite smoker.
Start by getting a slab of Pork Belly from your local grocery store or butcher. Depending on how many guests you are having will depend on how big of a piece to get. We typically go with a 5 pound slab of Pork Belly.
Slice the pork belly in 1" x 1" chunks.
Put the cut up chunks in a large bowl and drizzle with olive oil. Mix well.
Add the Rib Rub and Tony Chachere's seasoning and mix well.
Place the pork belly chunks on a baking rack fat side up. By placing them on a baking rack it makes it easy to transfer to and from the smoker, but if you don't have one you can just put the chunks directly on the smoker.
Get your smoker going with Cherry wood. You want your smoker at 225 - 250 degrees.
Smoke for 3 hours.
Remove the rack from the smoker and bring inside. Spread out the pork belly evenly in a foil pan at least 2 inches deep.
Sprinkle brown sugar on the burnt ends.
Drizzle Honey over the burnt ends.
Cover the pan with tin foil.
Place back on the smoker or grill for an hour and a half (1.5 hours) with the temperature at 250 degrees
After 1.5 hours, remove from the smoker.
Mix together the BBQ Sauce, Soy Sauce, Apple Juice and Hot sauce into a smooth mixture.
Place the burnt ends into a large bowl. Pour in the glaze mixture and mix well.
In a new clean foil pan, pour the burnt ends into the foil pan and cover.
Place the covered pan in the oven or back on the grill at 350 degrees for 10 minutes. This will allow the glaze to create a carmel texture
Let them rest uncovered at least 10 minutes.
Serve with tooth picks and serve!
Ingredients
Directions
Start by getting a slab of Pork Belly from your local grocery store or butcher. Depending on how many guests you are having will depend on how big of a piece to get. We typically go with a 5 pound slab of Pork Belly.
Slice the pork belly in 1" x 1" chunks.
Put the cut up chunks in a large bowl and drizzle with olive oil. Mix well.
Add the Rib Rub and Tony Chachere's seasoning and mix well.
Place the pork belly chunks on a baking rack fat side up. By placing them on a baking rack it makes it easy to transfer to and from the smoker, but if you don't have one you can just put the chunks directly on the smoker.
Get your smoker going with Cherry wood. You want your smoker at 225 - 250 degrees.
Smoke for 3 hours.
Remove the rack from the smoker and bring inside. Spread out the pork belly evenly in a foil pan at least 2 inches deep.
Sprinkle brown sugar on the burnt ends.
Drizzle Honey over the burnt ends.
Cover the pan with tin foil.
Place back on the smoker or grill for an hour and a half (1.5 hours) with the temperature at 250 degrees
After 1.5 hours, remove from the smoker.
Mix together the BBQ Sauce, Soy Sauce, Apple Juice and Hot sauce into a smooth mixture.
Place the burnt ends into a large bowl. Pour in the glaze mixture and mix well.
In a new clean foil pan, pour the burnt ends into the foil pan and cover.
Place the covered pan in the oven or back on the grill at 350 degrees for 10 minutes. This will allow the glaze to create a carmel texture
Let them rest uncovered at least 10 minutes.
Serve with tooth picks and serve!
