101 Things to Do with a Smoker by Cross Eliza;

Author:Cross, Eliza;
Language: eng
Format: epub
Publisher: Gibbs Smith, Publisher
Published: 2023-01-18T00:00:00+00:00

Sticky-Sweet Pork Belly Burnt Ends

Makes 12 servings

1 center-cut piece pork belly, about 4 pounds and 1 to 1 1/4 inches thick*

1/4 cup All-Around Rub or your favorite rub

1/3 cup packed brown sugar

1 2/3 cups Smokin’ Good BBQ Sauce or your favorite barbecue sauce

Preheat smoker and add wood following the manufacturer’s instructions. Heat to 275 degrees F.

Remove the skin and trim pork belly, if necessary, so fat cap is about 1/2 inch. Sprinkle all over with the rub, using fingers to rub into the meat. Place pork belly, fat side up, directly on the smoker grill grate, close lid, and cook until the internal temperature reaches 180 degrees F, about 3 1/2 to 4 hours. Carefully remove the pork belly and wrap it in aluminum foil.

Place it back into the smoker, close lid, and cook until the internal temperature reaches 200 degrees F, 80 to 90 minutes.

In a small saucepan, add the brown sugar to the barbecue sauce and stir until combined. Cook over medium heat for 5 minutes and set aside.

Remove pork belly from foil, transfer to cutting board, and use a sharp knife to cut in 1 1/2-inch cubes. Spread cubes in 9 x 13-inch metal or disposable aluminum pan, and pour warm sauce over the top, making sure all pieces are well coated. Cover the pan with foil, and place into the smoker for 30 minutes. Remove foil, return to smoker, and cook until sauce reduces slightly and gets dark and sticky, 30 to 40 more minutes. Cool for 15 minutes, and serve.

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