We weren’t anticipating making pork belly burnt ends, but decided to make a day of it after attending a car event in Bellingham, Washington (read about our other adventures at Stones Throw Brewing Co here). It probably doesn’t come as a surprise to you that our thoughts stay close to our grills, and we sought out the local butcher shop Carne to see what we could find. Carne is an old fashioned craft butchery. They source locally from family farms using sustainable practices. Sausages are made in house from fresh ingredients. We found a great selection and a friendly staff.
We’ve love pork belly, but rarely cook it. Since Carne had a beautiful piece, we decided the time was right to try it! We chose a simple burnt ends recipe. We cut the belly into chunks and seasoned with Salt Lick Dry Rub before putting on the Big Green Egg. That’s it.
1 skinless pork belly
Your favorite rub. We like Salt Lick Original Dry Rub
1/2 stick butter
Optional: Apple Juice for spraying
Optional: Your favorite sauce (or unsauced if you’re keto)
- Prepare your smoker or grill for 275 degrees
- Cube the pork belly into 1″x 1″ cubes
- Season the cubes with your rub and place on a wire rack for easier management.
- Smoke the cubes for about 3 hours, optionally spritzing with apple juice about every 40 minutes.
- When the meat hits 190deg, pull the burnt ends off
- Move the burnt ends to the aluminum pan. Add butter and optionally coat with BBQ sauce
- Return to the smoker uncovered for 1 hour.
- Pull them off the smoker, cool for 10-15 minutes and enjoy!
Perfect little bites of deliciousness. Overall, the pork belly was much easier to work with than expected, can’t believe we didn’t do this sooner. We will definitely be making more pork belly. What are your favorite burnt end recipes?