Pork Belly Burnt Ends are so good it's stupid

[remsr]

Any one out there use corn cobs for smoking? If so what do you smoke?

Randy,

 

[gmc2003]

I don't remember reading anything about using actual corn-cobs, but allot of folks use corn-cob pellets.

Chris

 

[remsr]

I ask the Question about corn cob smoking here, because I don’t know where to ask these questions anymore with this new system where I don’t seem to be able to find anything anymore????

 

[mlrtym44]

Already opened Amazon and haven't even finished reading the post. LOL! Hope they have that jelly!

 

[baggadonuts]

this looks crazy good. would you mind giving a bit more detail? the picture of them on the wsm looks like it has some kind of dry rub. is that just the color of the dry meat after the first two hours of smoking? the second couple hours in the pan with butter, brown sugar and honey - just enough to coat them? how loaded is the pan? do you stir it periodically? (i would try to scale this to make a bunch for a tailgate). i assume the last 30 is not in the pan? can you provide ratios of the ingredients you used?

Sorry for the delay in responding. For the first round of smoking I did apply a rub to them first. This one you can probably wing with whatever you like to use for pork rubs, as they are going to get a second dosing of seasoning later anyway once you load them in the pan with the good stuff. Personally I used just a common Salt Pepper Garlic with a little Hungarian Paprika.

The pans I only loaded until they were a single level 'deep' so the sauce would be able to get to them without having to drown the ones on the bottom too much. When possible, stack them with the fattier side of the cube up, so the meatier part is the side really drenched in the butter/brown sugar/jelly mix as much as possible. The meatier side of those cubes can use a little more work to get super tender whereas the fatty side is pretty much gold no matter what you do.

 

[Kade]

Those look outstanding

 

[remsr]

I have some gost pepper jelly that I’ll bet will work well in this recipe

Randy,