Originally, I made this for the family. We are not dietitians and recommend you seek a nutritionist for exact nutritional information. Place the seasoned pieces of pork on the grill grate and smoke 2 hours. Meatkingz. Toss the pork belly with the butter, honey, and burnt ends sauce. Plus the braising liquid imparts tons of flavor into the meat. They make a great appetizer with toothpicks or can be piled upon sliced bread. Did you make this? Thanks so much for commenting and rating! Set the spice mixture aside until the meat is ready for the rub. This is a perfectly tasty, smoky, sticky sweet solution! Remove the tray from the smoker. Preheat your smoker to 225F (105C). I have tried various methods working on this technique and its very easy to smoke this meat that makes it super tough. I season it on the tray. In the air fryer Spray the air fryer basket with olive oil spray. Combine paprika, salt, and pepper in a small bowl. Cut up 1 stick of butter in inch pats. The internal temperature of the meat should be around 165 to 170 degrees F. A quick note on the internal temperature. A nice bark will form starting around the three-hour mark. Start by firing up your smoker to 250-275 degrees indirect heat using your choice of wood. Replies to my comments Usually to color as it should take longer to reach 190, what temperature did you have the smoker set to? Just use half the ingredients. Why You'll Love Smoked Hot Dog Burnt Ends. Would Tenderloin work or would need a more fatty cut? Cover pan with aluminum foil and return to smoker for 1 hours or until the pieces are tender. -Season on all sides with your favorite bbq rub and let rest for 30 min in the refrigerator. Add enough apple juice to come up the sides of the pork halfway. Braise for about an hour and a half at 275 degrees F. At this point, your pork bites should be starting to tenderize. 1 week ago oklahomajoes.com.au Show details . 27 hr 20 min. If you want them to really tack up, you can place them back onto the cooling racks and place back in for about 15 more minutes. Be sure to upload a photo & tag me at @gimmesomegrilling. Sprinkle over some brown sugar (about a half cup per pan), cut a stick of butter per pan into tablespoon chunks and add those to the pan. These are so good and flavorful. Serve with a side of Sweet Baby Rays Barbecue Sauce. Preheat a smoker to an internal temp of approximately 235 degrees F (113 degrees C). Ill put it on about everything. Then, cover the pan (s) with aluminum foil and turn up the heat and smoke at 275-F for about 2 hours OR until the internal temp of the cubes reaches 165-F. Use an instant read thermometer to get an accurate temp. How to make Burnt Ends Recipe Preheat your smoker to 250 degrees. 8. Directions Preheat a smoker to an internal temp of approximately 235 degrees F (113 degrees C). Mouthwatering, right? Your email address will not be published. Sound wonderful! Pre-heat your smoker or grill to 225F. Generously season with the dry rub on all sides. Hey Rose! Why not use a pork butt (Boston butt)? document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); Brad Harris spends most of his time manning the grill and the smoker. If you snap a photo, please be sure tag me on Instagram at @gimmesomegrilling or #gimmesomegrilling so I can see your grilling masterpieces! Hey Shannon! Close the lid and cook for 2 hours. Cover the pan with foil and return it to the indirect heat setting on the cooker until the burnt ends are tender. See? They were delicious! Take a sharp knife and score the fat side of a 4 pound pork belly slab in a crosshatch pattern, taking care not to cut into the meat. Smoke the cubes at 225 for 3-4 hours. Pork butt burnt ends! Thanks so much for commenting and rating the recipe! We usually just throw them in the crock pot and reheat on low. This Pork Belly Burnt Ends Recipe is perfect for a delicious meal or a weekend gathering. Amount is based on available nutrient data. I love making Easy Smoked Pork Butt and these Burnt Ends are my new close favorite! Then add the seasoned pork belly pieces. Rubbed with a delicious sweet bbq rub, smoked on your electric pellet grill, basted with barbecue sauce and smoke again. 05 Place pork belly pieces in a disposable metal pan or large bowl. These little bites of delectable pork butt burnt ends make a perfect appetizer or side dish. For me, this was about 2 cups but it will be different depending on the size of your pan. Remove from smoker and place on aluminum pans. Braise for an hour to an hour and a half at 275 degrees F. Check the pork for your preferred tenderness. Mix with utensils or gloved hands. That fat will prevent the rub and smoke to penetrate. This takes 60-90 minutes, or until the internal temperature of the meat reaches 200-210F. These smokey, sticky nuggets of pork are rubbed down with an amazing sweet pork rub, smoked and then brushed with barbecue sauce and smoked on your pellet grill again. Would it be better to smoke the pork belly whole to retain moisture then cut up into chunks add the bbq mix to finish cooking for 1 1/2 hours. Burnt ends, crunchy bark and smokey, sticky chunks of pork rubbed down in with a sweet pork rub smoked and then dosed in a healthy amount of amazing barbeque sauce. Let the seasoned pork belly cubes sit on the wire rack while you heat your smoker up to 275 degrees F. Add your favorite smoke wood from a fruit or nut tree, such as apple, cherry, or pecan. The first is an instant-read thermometer and is perfect for testing any kind of meat quickly. In a bowl, combine the sauce, honey and stock. 6 pounds pork belly, cut into 1-inch squares, cup barbecue dry rub (such as Old Arthur'sSmokestack), divided, 1 (20 ounce) bottle barbecue sauce (such as Old Arthur's), divided. Set them on non-stick aluminum grill liner or grill grates. Smoked over cherry and hickory. Cover with foil and place back onto your smoker. Table of Contents. They would taste more like crock pot ribs.. Yours look just as good, and I am currently drooling. Don't leave it in too long or you will sacrifice that "rendered" texture which you have worked so hard to achieve. After a handful of trials, I came up with a great recipe that delivers the smoke, the spice, the sticky sweet all of it. Place each Pork Belly Burnt End into an aluminum pan and cover with brown sugar and honey. Butcher the Pork Belly Cube the pork belly into 1" x 1" cubes. Remove from the oven, sauce with one quart of Sweet Baby Rays sauce, place back on the roasting pan and roast at 325 degrees for 30 minutes. 5 hr 30 min . Remove from the smoker and serve immediately. Mix together BBQ sauce, honey and brown sugar in mixing bowl. If you want them to really tack up, you can place them back onto the cooling racks and place back in for about 15 more minutes. Once bark has formed. Mix together BBQ sauce, honey and brown sugar. This works, and it works well. Pasatiempo Barbecue. Evenly sprinkle rub over all of the pieces. Finished in cast iron with butter/garlic/thyme. Arrange the pork belly cubes on a wire cooling and baking rack, then place on the smoker and smoke between 225F and 250F for 2 to 3 hours until dark red and a nice bark starts to form. When ready, roast on a baking try at 350 degrees convection for 30 minutes. He also enjoys making unapologetically delicious (and fattening) appetizers. If you love this recipe as much as we do, be sure and leave a five-star rating below! Sprinkle 1/4 cup dry rub on top and toss vigorously with your hands until all pieces are thoroughly coated. I like to use cherry for pork belly burnt ends, but any fruit wood, pecan, or hickory will do. The hubs made this recipe when we were having our daughters birthday party plus Easy Smoked Pork Loin and Im not sure which one people loved more! I obviously need to change that!! If you have not already done so, add wood pieces to the fire so it is producing smoke. Cook for another 1 to 1 1/2 hours. These spices are listed just so you can get a quick overview. If you are able to smoke using a smoker, follow the same steps to get ready to cook. handful apple wood chunks, 1 cup ketchup Place died pork belly into a foil tray add in butter, brown sugar and smoked honey . Then cook for 20 minutes at 200C. Its a nice perfect balance that goes great with this, as well as other smoked pork cooks. I am fairly confident that almost everybody loves burnt ends. Place cubes onto a wire rack or directly on the smoker. You will need to check the meat to determine how tender you want. Have a question? Combine the brown sugar, paprika, salt, chili powder, garlic powder, onion powder and black pepper, mixing to break up any lumps. I will be going step-. Sprinkle the butter cubes across the top, then cover the pan with foil and return to the smoker for another 1.5 hours. Required fields are marked *. Smoke for 2.5 hours, then remove the pork belly from the smoker. Arrange butter in between the pork belly pieces. There are plenty of good thermometers out there. When you visit the site, Dotdash Meredith and its partners may store or retrieve information on your browser, mostly in the form of cookies. We are Jason & Julie! Put butter, brown sugar, Crove Food Co. Pork Rub & Seasoning, jar Allegro Spicy BBQ Sauce, and beer in the bottom of a large aluminum pan. Slice pork slab into 1 -inch cubes and place into large mixing bowl. Reduce the heat to 275 degrees and continue to cook for 3 hours or until fork tender. Place cubed pork belly pieces directly on grill racks, close lid and smoke 2 to 3 hours, or until reaches 190F internal temp. Smoke until pork reaches a temperature of 165 F. Pork butt burnt ends might become a great go-to for you as well. Preparation: -Start with a skinless pork belly and cut into 1 inch long strips. 10 hr. Then follow the same saucing and heating instruction until completion. Then cut the pork belly into 1.5 to 2-inch size cubes. Smoke. Trim them as well and discard them. Then it came to me, the best of both worlds. Using a large roasting pan large enough to fit the pork butt, cut into portions season all sides of the pork. Its not oversweet or over-spicy. No matter how you serve them, they are a surefire bite-size crowd pleaser! After the 30 minutes of the final cooking in the BBQ sauce, remove from the smoker, allow to cool for a couple minutes (it will be hot) and serve. The internal temp should be at least 205 degrees F. 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