How to make Pork Belly Burnt Ends on the Green Mountain Grill
Pork Belly is the bomb in the bbq world, and there is not much better than sweet, sticky little chunks of gooey deliciousness.
I’m are starting about 3lbs of pork belly cut into 1-1.5 inch squares.
The reason for cubing it from the start is to fullly season all sides of the pork belly.
It gives me more surface area to apply dry rub to bring out more flavor.
Season each cube with The Rub and arrange them on a rack for easy transportation.
The biggest challenge of this cook is to render the pork belly slowly, so the fat melts and leaves behind a tender bite of meat packed with flavor and moisture.
You do not want to do this over direct heat.
Cook ate 250 degrees
These are going to cook about 2 hours so they can develop the right color on the outside
Carefully remove the cooling rack from the pit and place each burnt ends into an aluminum pan. Cover the burnt ends with brown sugar
Cover with foil and put them back in the in the smoker for about 30 minutes.
Remove the pan from the cooker and drain the liquid.
Enjoy
Original of the video here
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