2/3 cup BBQ Sauce
2 tbsp Butter, Melted
2 tbsp Honey
2 tbsp Olive Oil
TT Pit Boss Blackened Sriracha Rub
3 lbs Pork Belly, skin removed
These Pork Belly Burnt Ends are the ultimate meat candy treat. Irresistible, juicy bites of pork belly (the same meat that’s used to make bacon) are rubbed in Pit Boss Blackened Sriracha Rub, smoked low and slow, and tossed in a buttery BBQ sauce spiked with honey. As the fat renders down and the meat tenderizes, the outside caramelizes until crisp and succulent. Eat them alone as an appetizer, or use them in tacos, nachos, sandwiches, and more.
Pork belly is where bacon comes from and who doesn’t love bacon? Bacon is pork belly that has been cured with salt and other seasonings, pre-cooked and then sliced. When you buy pork belly from the store you have the option to make your own bacon or you can create delicious treats like these Pork Belly Burnt Ends.
For a subtle, tart like smoky flavor, we recommend using our Cherry Hardwood Pellets with this recipe.
Note: This recipe uses Pit Boss Blackened Sriracha Rub.
Your burnt ends are done if you can easily slide a toothpick in and out of the cubes without any meat sticking to it.