This is the pork version of brisket burnt ends. It’s inspired by the magical beef burnt ends, this pork version is super tender, full of flavor and so easy to make. It can be made fairly quick and can be used as an appetizer for your next BBQ cookout.
- Prep: 15 minutes
- Cook: About 3 hours
- Yield: About 10 servings
- A Slab of Bacon, Pork Belly (3lbs)
- Rub 1 Out Amazing Pork Rub
- 1 Cup Heinz Kansas City Sweet & Smokey BBQ Sauce
- 1/2 Stick of Butter (cut into slices)
- 1/4 Cup of Karo Syrup (you can also use honey or maple syrup)
- 2 Tbsp Dark Brown Sugar
- Preheat your grill or smoker to 250 degrees
- Trim fat or skin if needed
- Slice the Pork Belly into 1 to 1.5 inch wide strips then cut 1 inch cubs from each strip
- Rub all surfaces with a small amount of mustard or oil.
- Season all surfaces with Rub 1 Out Amazing Pork Rub. Let set up for 5-15 minutes.
- Place pieces on a cooking rack for easy handling.
- Smoke Pork Belly until the internal temperature reaches 200 degrees (about 75-90 minutes).
- Remove from grill.
- Get your grill up to 300 degrees.
- Place pieces into an aluminum pan, add Heinz Kansas City Sweet & Smokey BBQ Sauce, add butter, syrup and sprinkle lightly with rub, mix well, then cover with foil.
- Cook another 30 to 45 minutes.
- Remove foil cover, sprinkle with brown sugar and cook an additional 15 to 30 minutes.
- Rest 5 minutes then serve.