How to Make Devil's Pork Belly Burnt Ends: A Spicy BBQ Delight
/Crafted for those who savor the dance of heat and sweet on their palate, this recipe is a celebration of bold flavors and smoky perfection. Perfect for any barbecue occasion, from backyard gatherings to solo culinary adventures, it promises an unforgettable journey into the heart of BBQ craftsmanship. Prepare to have your grilling game transformed and your taste buds enthralled by this unparalleled dish that's destined to become the highlight of your barbecue spread.
ITEMS USED IN THIS RECIPE:
Devils Pork Belly Burnt Ends
Ingredients
- 10 lb Bonelss Pork Belly
- Meat Church - Holy Voodoo Rub
- Kosmos Q Hot Cow Cover Rub
- 1 Bottle Famous Daves Devils Spit BBQ Sauce
- 1/4 c Apple Cider Vinegar
Instructions
- Unpackage the pork belly and cut off any irregular shapes or pieces hanging off. Also trim off any real hard fat and square up the shape
- Cut the pork belly into 1" cubes
- Spray the pieces with Extra Virgin Olive Oil
- Sprinkle a medium thick coat of Meat Church's Holy Voodoo and then follow up with a light dusting of Kosmo's Q Hot Cow Cover. Make sure to get all the sides.
- Smoke at 250 F for 3-4 hours
- Raise the temp and smoke at 275 F until the larger pieces have an internal temp of 190 F or so
- Heat Famous Daves BBQ sauce and mix in the apple cider vinegar to thin out the sauce and create more of a glaze
- When the burnt ends reach 190 F take them off the smoker and dip them in the glaze, ensuring even coverage.
- Place back on the smoker at 250 F until they probe tender (around 202 F -205 F)
- Let sit 30 min before eating
Notes
Try to make the pieces as even sized as possible for even cooking
Put a pan underneath while cooking to collect the juice.
Cook to tenderness not temperature.
Additional Tips
Uniform Size: Try to cut the pork belly into evenly sized pieces to ensure even cooking.
Juice Collection: Place a pan underneath the pork belly pieces while smoking to collect the juices.
Tenderness Check: Focus on cooking to tenderness, not just temperature. The burnt ends should feel tender when probed.
Resting Time: Let the burnt ends rest for at least 30 minutes before serving to allow the flavors to settle.
Burnt ends started as the crispy bits left over from smoking brisket, a dish that BBQ fans in Kansas City turned from throwaway cuts into a mouthwatering must-have. What was once overlooked is now a star of the BBQ scene, especially when pitmasters began using pork belly to introduce a whole new level of flavor and richness. This twist on a classic brings a delicious change, mixing the traditional smoky taste with the succulent, fatty goodness of pork belly, creating a modern BBQ favorite that's both deeply rooted in tradition and boldly innovative.
FAQ Section:
Q: Can I use a different type of rub? A: Yes, you can experiment with different rubs to suit your taste. The recipe uses Meat Church Holy Voodoo and Kosmos Q Hot Cow Cover, but feel free to try your favorite BBQ rubs.
Q: How do I know when the burnt ends are done? A: The burnt ends are done when they reach an internal temperature of around 202°F - 205°F and feel tender when probed. It's important to cook to tenderness rather than strictly following temperature.
Q: Can I make this recipe in an oven instead of a smoker? A: While a smoker gives the best smoky flavor, you can use an oven. Cook the pork belly at 250°F, then follow the same steps for wrapping and glazing.
Q: What should I do with the collected juices? A: You can use the collected juices to baste the burnt ends or as a dipping sauce. Reducing the juices with some added seasoning can enhance the flavor even more.
Q: How can I add more heat to the burnt ends? A: To increase the spiciness, you can add more hot BBQ sauce, use a hotter rub, or incorporate chili flakes into the glaze.
