Pork Belly Burnt Ends
Pork Belly Burnt Ends feat. Old Pit Dust by Red Dirt Rich BBQ
In the BBQ world, pork belly is a delicacy and nothing could be better than sweet, sticky cubes of wonderful fatty bliss.
- Favorite Lump Charcoal
- 1 Whole Pork Belly ((8- 10 lbs.))
- 1 Bottle Red Dirt Rich Old Pit Dust Rub
- 8-12 oz. Sweet Sticky BBQ Sauce
Preheat your smoke to 200 F
Slice the pork belly into 1 ½ inch cubes
Generously spread the Old Pit Dust Rub over the pork belly cubes, rotating the cubes to ensure that all sides are equally coated.
Place the cubes into the smoker on racks or in an aluminum pan with holes in the bottom so it will drip for 2 hours, flipping once during that time.
After two hours, increase the heat in the smoker to 350 F for 10 minutes.
With the smoker still at 350 F, transfer the cubes to an aluminum pan, re-dust with the rub, add the BBQ sauce and cover with foil.
Cook covered for 10-15 minutes shaking a time or two to ensure sauce and rub are evenly spread.
Remove the pan from your smoker and let rest at room temperature for 15-20 minutes before serving.
bbq sauce, pork belly, Red Dirt Rich Old Pit Dust Rub, wood chips