thesmokinbishop Posted October 9, 2017 Share Posted October 9, 2017 Thought I'd share some relatively recent efforts. Made these a couple of times now. Found the method on Instagram, think they came out ok, definitely tasted good, and only lasted a few minutes! Although think I could benefit from doing the cubes a little bigger next time. Any recommendations warmly received. Slab of pork belly cut in to 2.5/3cm squares. Oil and add a dry rub. I used this rub from True Red BBQ's book, let there be meat: 250g soft dark brown sugar 125g caster sugar 125g smoked hot paprika 125g fine sea salt 50g cracked black pepper 25g ground ginger 50g garlic powder 25g ground cumin 25g cayenne pepper This makes loads, obviously. Smoke for 3 hours at 250f Remove and put in an alu tray add BBQ sauce, I used Stubbs, a few nobs of butter, and a couple of tablespoons of honey, mix and cover with foil put back on BBQ for a further 90 mins around 200f Then finish for a further 30mins. Rubbish photos, I'm always too eager to eat! Quote Link to comment Share on other sites More sharing options...
Smokin Monkey Posted October 9, 2017 Share Posted October 9, 2017 HI Bish, they look great! Pork Belly Burnt ends are the new kid on the block this year! Not done them before, but I do like Pork Belly!! I did Brisket Burnt Ends for the first time, at this years Smokers Weekend, boy they tasted good. Recipe under Beef section. Quote Link to comment Share on other sites More sharing options...
thesmokinbishop Posted October 10, 2017 Author Share Posted October 10, 2017 20 hours ago, Smokin Monkey said: HI Bish, they look great! Pork Belly Burnt ends are the new kid on the block this year! Not done them before, but I do like Pork Belly!! I did Brisket Burnt Ends for the first time, at this years Smokers Weekend, boy they tasted good. Recipe under Beef section. Might give these ago at the weekend! 1 Quote Link to comment Share on other sites More sharing options...
valve90210 Posted May 16, 2018 Share Posted May 16, 2018 I was testing out Pork Belly Burnt Ends this weekend using the method Here I had to use pork belly strips as that was all my local supermarket had on Friday evening when I was shopping for meat. After the first stage which was smoking on a rack for a couple of hours. At this point I had to sprinkle with a good amount of brown sugar and drizzle liberally with honey; then a good bit of butter cut and put on top. Then they were covered with foiled and went back into the smoker for another couple of hours. At which point they looked like this The next stage is to pour off the liquid, put some more brown sugar over the top and put it back in the smoker until it's caramelised and gone all sticky and delicious... There aren't any photos of this stage sadly as I was experimenting to see whether or not these would be any good if frozen after the first two stages, then thawed, brought up to temperature and then having the final stage done on the day of eating... I will let you know know when I give them a try in a few weeks but the I tasted after stage two were pretty amazing!! Quote Link to comment Share on other sites More sharing options...
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