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Pork Belly Burnt Ends
By Brian Gerwig
A classic grill enthusiast’s snack! These pork belly burnt ends by Bear Mountain ambassador Brian Gerwig will have you craving meat candy!
Steps
- Fire up your grill to 250°F.
- Cut pork belly into 1-inch cubes and season with your favorite BBQ rub and place them on a wire rack and into the smoker for about 2-3 hours or until your internal temperature reaches 180°F.
- Pull them off and put them into a pan and cover with your favorite BBQ sauce, a stick of butter, and a sprinkle of brown sugar. Mix well to coat all pieces and place back on the smoker for another 45 minutes to an hour for the sauce to thicken and the pork belly pieces to get probe tender.
- Remove from the smoker and let rest for about 15 minutes before serving!
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