TR
The Rub SocietySmoked pork belly burnt ends are tender, bursting with flavour and easy to make. Smoke ’em low and slow, then top 'em off with sweet and sticky barbecue sauce for a bite-size crowd pleaser.
Ingredients
- 1 Skinless Pork Belly
- Meat Church Honey Hog Hot
- Heavenly Hell Royal Shine Glaze
- Honey
- 2 ½ disposable aluminum steam pans
- Apple juice for spritzing
Instructions
- Prepare your smoker at a temperature of 275 degrees. I recommend medium smoke wood for this cook such as hickory or pecan.
- Cube the pork belly into 1” x 1” cubes.
- Thoroughly coat all sides of the pork belly cubes with your choice of Honey Hog Hot. We prefer a spicier rub because we finish these with a sweet sauce. Allow the rub to adhere on all sides for at least 15 minutes.
- Place the pork belly in the smoker fat-side up. We prefer to do this on a wire rack. This cook will take 3 hours. Spritz the pork belly with apple juice every 45 minutes or whenever it starts to look dry. Using your Thermapen, pull the belly when the meat reaches an internal temperature of 190°F - 195°F. Some people pull there belly a lot earlier, but we want it really tender!
- Place the cubes in the 1/2 aluminum pan. Season and toss the cubes with more Meat Church rub. Cover the cubes with Heavenly Hell Royal Shine glaze. Drizzle honey across the top. Finally, toss the cubes thoroughly to ensure they are completely covered.
- Return the pan (uncovered) to the smoker and cook for another hour or until all liquid has reduced and caramelized. Allow to cool for 15 minutes and enjoy!
