I've done these before and they were a hit so here's a do-over. I've taken a couple of liberties with Malcolm Reed's pork belly burnt ends recipe.
Sliced pork steaks seasoned with an all purpose rub on both sides.
On one of my Webers with indirect heat/smoke kindly provided by white oak and hickory splits.
Couple of hours or so at about 250℉ and they are ready for the second phase.
Cut into cubes with some honey, butter, brown sugar, and a Kansas City rub. All copied from Malcolm's recipe except for the KC rub.
Wrapped in foil and back on the grill at about 300℉ for a couple more hours. Made a glaze of apple juice, strawberry jelly, and some Texas Pete hot sauce simmered until thickened.
There you go, my version of Malcolm's pork belly burnt ends recipe. Supper for my wife before she went to work. We ate them with homemade mac and cheese, baby limas, and some leftover cheesy scalloped potatoes.
Sliced pork steaks seasoned with an all purpose rub on both sides.
On one of my Webers with indirect heat/smoke kindly provided by white oak and hickory splits.
Couple of hours or so at about 250℉ and they are ready for the second phase.
Cut into cubes with some honey, butter, brown sugar, and a Kansas City rub. All copied from Malcolm's recipe except for the KC rub.
Wrapped in foil and back on the grill at about 300℉ for a couple more hours. Made a glaze of apple juice, strawberry jelly, and some Texas Pete hot sauce simmered until thickened.
There you go, my version of Malcolm's pork belly burnt ends recipe. Supper for my wife before she went to work. We ate them with homemade mac and cheese, baby limas, and some leftover cheesy scalloped potatoes.
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