SPICY PORK BELLY BURNT ENDS
Check out these Spicy Pork Belly Burnt Ends for your next party and watch them light up your guests!
Author:
Steven’s Smokehouse
INGREDIENTS
- 8 lb pork belly (skin removed)
- Killer Hogs Hot Sauce (or preferred hot sauce)
- Pit Barrel® All-Purpose Rub
- 6 tbsp butter
- 1/2 cup brown sugar
- 1/4 cup spicy honey
- 1/4 cup Kosmos Q Cherry Apple Habanero Rib Glaze
SPICY BBQ SAUCE
- 1 cup Blue Hogs Tennessee Red Sauce
- 1/2 cup brown sugar
- 1/4 cup Killer Hogs hot sauce
- 1/4 cup Kosmos Q Cherry Apple Habanero Rib Glaze
- 1 tbsp apple cider vinegar
- 1 tsp crushed red pepper flakes
DIRECTIONS
- Cube pork belly into 2" x 2" pieces.
- Coat cubes lightly with hot sauce as a binder.
- Season all sides with Pit Barrel® All-Purpose Pit Rub.
- Light Pit Barrel® Cooker and add a chunk of hickory wood.
- Arrange cubes on sprayed cooking rack and place in smoker.
- Smoke for 2–2 1/2 hours.
- Transfer to aluminum pan. Add butter, brown sugar, spicy honey, and rib glaze.
- Cover with foil and return to smoker for 1–1 1/2 hours until tender.
- Toss burnt ends in rendered liquid, then transfer to new pan.
- Coat with Spicy BBQ Sauce (reserve some for dipping).
- Return uncovered to smoker for 5–10 minutes to set glaze.
- Serve and enjoy!
SPICY BBQ SAUCE
- Add all ingredients to a pan and simmer over low/medium heat until combined.
- Set aside.
