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Pork Belly Burnt Ends Recipe

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This recipe for Pork Belly Burnt Ends, by , is from Our Family "Yummies", one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Chip Lowell


Burnt Ends

8lb Pork Belly skin removed
cup Killer Hogs The BBQ Rub
1 sticks Butter sliced
cup Brown Sugar
cup Honey

1. Prepare charcoal smoker for indirect cooking at 250-275. Add 2 chunks of Cherry Wood for smoke.

2. Remove pork belly from packaging and cube into 1 " x 1 " pieces.

3. Season all sides of the pork belly cubes with The BBQ Rub.

4. Arrange cubes onto a full size cooling rack and place on smoking grate.

5. Smoke pork belly for 2 - 2 hours.

6. Place each Pork Belly Burnt End into an aluminum pan and cover with brown sugar and honey. Arrange butter in between the pork belly pieces.

7. Cover pan with aluminum foil and return to smoker for 1 hours or until the pieces are tender.

8. Drain the liquid from the pan and add the Pork Belly Glaze to the burnt ends. Toss gently to coat each piece and return to the smoker to set the glaze for 5-10 minutes and serve.

Pork Belly Burnt End Glaze

1 cup Killer Hogs The BBQ Sauce
cup Apple Juice
cup Apple Jelly
1 Tablespoon Frank's Hot Sauce

Combine all ingredients in a small pan and simmer over medium heat until smooth.




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