One of my all-time favorite foods from the array of tasty barbecue menu items is the almighty pork belly burnt end. I've made variations of this dish many times, and it just never gets old. One of my favorite things about this dish, aside from the explosive flavor, is the quick cook time relative to many other BBQ entrees, and also that you can be so creative with the sauces and glazes that the combinations just feel endless. Here's one way to do it. I hope you enjoy! And feel free to tweak anything and to find a better way!
Ingredients:
Pork Belly and rubs
(2) packs of pork belly strips
Your choice of pork rub seasoning
Maple Syrup and Honey Glaze
Apple Cider Vinegar
Ketchup
Brown Sugar
Red Wine Vinegar
Honey
Syrup
Garlic powder
Prep and Initial Steps:
Cut the pork belly strips into cubes
Put them in a bowl and sprinkle your rub on the cubes while tossing them around until you have a good coat on all sides
Let the sit for a few minutes to sweat while the smoker is heating up
Preheat the smoker to 250 degrees
Place the cubes on a rack, fat side up with a little space between each cube for the smoke to hit all sides.
When smoker is up to temperature, add rack of pork belly cubes to smoker. (Feel free to add a water pan to help keep the meat hydrated.)
Let them smoke for about 3 hours
Syrup and Honey Glaze steps:
Once they are hitting about 170 degrees of internal temperature, go ahead and get your glaze going
Add the ketchup and brown sugar to a sauce pan and get the simmer started. Once you see them starting to bubble, go ahead and add your apple cider vinegar, red wine vinegar, garlic powder, syrup, and honey. Let the sauce heat and simmer for a couple minutes. Turn it off and let it cool.
Check your pork belly burnt ends and pull them when you see them hitting about 195 degrees internal temperature.
Dump them into an aluminum dish, pour on the glaze, mix them up until they're all covered.
Then cover the dish with foil and add back to smoker for 1 hour.
Take them off of the smoker and let rest for 1/2 hour.
Remove tray and uncover and you're ready to go! Be careful, because they will be hot!
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