Backyahd BBQ

Chucking down some charcoal, clicking tongs, and surveying my little pocket of the shire.

GRWM - Pork Belly Burnt Ends Edition

Get ready with me as we prepare to smoke pork belly burnt ends.

Start with a slab of pork belly. Trim off and uneven edges and wrangly bits. Slice it into chunks. I like to measure with my slicing knife - Which is about an inch and a quarter.

I slather with Sriracha sauce. And apply a rub that's a good balance of sweet and salty. And top with a bit of pepper.

They go on the smoker on wire racks meat side down. 180F for 2 hours. Then 250F until they hit 190 internal.

In a metal pan with some sauce and butter until they hit 205 internal.

Let them cool down to 180F and hold them there until ready to serve.

These are always a crowd favorite.