Smoked Pork Belly Burnt Ends
Maybe the meatiest, most perfect appetizer/snack of all time? No excuses needed to prepare these little beauties! Adapted from House of Nash Eats – Brock considers these ‘easy’ to whip up – enjoy!
2 to 3 lbs. pork belly, trimmed of skin as well as the top layer of fat and then cut into 1 1/2 inch cubes
Rub – about a half cup of your favorite barbecue rub
Sauce – you may need to heat these 2 ingredients together so that they combine well when stirred
1 c. of your favorite BBQ sauce (we used Ron’s) AND 2 T. honey
Preheat the smoker to 250 and generously rub the rub all over the pork belly cubes.
Evenly place the pork chunks in your smoker with 3 to 4 wood chunks on the hot coals. Close the lid and cook for 1 1/2 hours.
Get your barbeque sauce ready – a slightly sweeter sauce works well for this! Transfer the pork belly cubes onto a large aluminum drip pan, cover the aluminum pan with tin foil and place the covered pan into your smoker for another 1 1/2 hours. With 30 minutes left in the cook, pour the barbecue sauce over the pork belly burnt ends and mix until all cubes are evenly coated. Check for doneness – 200°F or simply poke one of the bigger cubes with a toothpick and if it slides in like butter, it’s done.
If you’d like slightly stickier burnt ends, place the uncovered pan back into the smoker and open the air vents to raise the temperature of the smoker to 350°F. Cook for an additional 10-15 minutes. Remove the pan from your smoker and let rest at room temperature for 20 minutes before serving (if you can wait that long!).