Pork Belly Burnt Ends
- Thread starter pargolfr2003
- Start date
DivotMaker
New member
Whoa! Never thought of that one!! 
DivotMaker
New member
How about some details, Tim?
pargolfr2003
New member
Sure Tony...Cut into cubes and seasoned with Killer Hogs rub and arranged on a cooling rack. Smoked at 250 with cherry wood for 2.5 hours. Pthrow them in an alunimum pan, speinkle brown sugar, drizzle with honey and 1 stick of butter cut into small pieces, cover pan with foil then back in for 2 hours. Drain juice. Make a glaze with 1 cup of bbq sauce, 1/4 cup apple juice, 1/4 cup apple jelly and 2 Tbsp hot sauce and hear through to blend everything. Toss with pork belly then back in the SI2 for 10 minutes. I think this is probably supposed to be an appetizer but it was dinner at my house.
sweetride95
New member
Holy-moleeeee.... That looks spectacular!
Note taken, definitely on my to try list this summer.
Note taken, definitely on my to try list this summer.
DivotMaker
New member
Thanks Tim!
sweetride95
New member
I got a 12lb belly yesterday for my first bacon. I cut about 2lbs off to try these burnt ends today.
2 birds with one 12lb stone.
2 birds with one 12lb stone.
pargolfr2003
New member
Good plan! I usually get a 12-14 lb. Pork belly and cut it into thirds. Let us know how yours turns out.
sweetride95
New member
I wasn't prepared to go quite as complex on the glaze and such, but the concept is sound and I will definitely be exploring this a little more. I totally missed the seasoning, way too low on the salt. Even with that, totally delicious and a great inspiration. Thank you!
Details....
Simple house rub. This is where I screwed up, I think I put in half the kosher salt I usually do.
2.5 hrs @ 250F with about 2oz of cherry.
Removed, and wrapped with butter, a splash of Stubs bbq sauce, and a few glugs of a nice brown ale home brew I had needing drank up.
250F for about 2 more hours.
I did not do a finishing glaze. Wife is super strict on her carbs, it wasn't a cheat day for her, so I left it out. I had some bbq for dipping when we ate.
Details....
Simple house rub. This is where I screwed up, I think I put in half the kosher salt I usually do.
2.5 hrs @ 250F with about 2oz of cherry.
Removed, and wrapped with butter, a splash of Stubs bbq sauce, and a few glugs of a nice brown ale home brew I had needing drank up.
250F for about 2 more hours.
I did not do a finishing glaze. Wife is super strict on her carbs, it wasn't a cheat day for her, so I left it out. I had some bbq for dipping when we ate.
pargolfr2003
New member
Great first run Ben! Looks fantastic!
