Made these pork belly burnt ends yesterday using info from several web sites, but mostly this one
Made enough for 3 of us with a couple of ends to spare. Had for supper with bacon-spinach salad and garlic bread
Took maybe half an hour plus 3 or 3.5 hours cooking on the BGE
INGREDIENTS:
Rubbed and mixed:
On BGE:
Smoked to IT 190º
In pan with BBQ sauce, honey and butter:
After foil cover removed, forgot picture after final stir and glaze
Made enough for 3 of us with a couple of ends to spare. Had for supper with bacon-spinach salad and garlic bread
Took maybe half an hour plus 3 or 3.5 hours cooking on the BGE
INGREDIENTS:
- Approximately 2.5 pounds Wild Fork Skinless Berkshire Pork Belly Strips
- 1/4C Rub (below)
- 2T mustard BBQ sauce - Meathead's Carolina Gold
- 1/4C BBQ Sauce (below)
- 4T Butter
- 2T honey
- 1/4C light brown sugar
- 2T coarse Kosher salt
- 1T ground black pepper
- 1T paprika
- 1t chili powder
- 1/2t garlic powder
- 1/2t onion powder
- 1C ketchup
- 2T apple cider vinegar
- 3T light brown sugar
- 3T molasses
- 1/2T granulated garlic
- 1/2T onion powder
- 1/2t celery seed
- 1/2t ground allspice
- 1/2t chipotle powder
- Cut belly strips into about 1" cubes
- Prepare BGE for indirect with 3 apple chunks under FOGO lump
- Apply a light coat of the mustard sauce then liberal amount of rub to belly cubes, stir together in bowl
- Rest 20 minutes, stir and rest 10 minutes more
- Arrange belly cubes on a grate,
- When BGE is up to 260º with clean smoke, place the grate and belly on BGE
- Maintain 260-275º until belly internal reaches190º (took a little over 2 hours)
- Remove to foil pan and cover with BBQ sauce, butter and honey
- Cover with foil and place back in BGE or in oven at 225º for about an hour
- Remove foil and broil in oven about 15 minutes to harden glaze
Rubbed and mixed:
On BGE:
Smoked to IT 190º
In pan with BBQ sauce, honey and butter:
After foil cover removed, forgot picture after final stir and glaze
Comment