Pork Belly vs Pork Shoulder burnt ends

GoooDawgs

For a few years now I've done pork shoulder burnt ends and loved them.  Recently our Costco started carrying pork belly, and I might pick one up and give them a try since so many people on here rave about them.   Is there a big difference between the belly and shoulder burnt ends?  Is the belly much softer?   Curious how they compare... 

bgebrent

Belly is richer IMHO and I prefer it.  Costco’s belly is good stuff.  Both end up very tender.  Hard to go wrong but I prefer belly for this decadent treat.

lkapigian

I'm with @bgebrent with Belly and I raise that belly to Bacon Burnt Ends 

lousubcap

Here's a great belly burnt ends-a forum favorite:

http://howtobbqright.com/2017/04/17/pork-belly-burnt-ends/

I went with the butt burnt ends only once-too much effort for me and not nearly as rich as the above.  But to each their own.  FWIW-

pgprescott

Richer = fattier. Much fattier. Not that it’s a bad thing but you must know it requires different technique. The shoulder or even country rib meat is easier and requires less time. The rub is they are leaner and this less rich. Give it a go and see if you think they are worth the extra effort. I’m not totally sold. Kinda like no foil BB ribs vs. foiled competition style Stl spares. The no foil ribs are easier but arguably not quite on par with the more labor intensive foiled spares. 

JohnnyTarheel

Pork Belly hands down....

Jstroke

Belly is like the part of the shoulder you slice off and eat when no one is looking and don’t tell anyone about. Soft, melting, tender, decandant. Hoarding belly is a real thing and can cause social conflict in a group setting when alcohol is present.

GoooDawgs

I'm sold. Going to pick one up next trip to Costco.   I need to find a stainless steel cooling/baking rack that I can put in the egg like he does.  It'd be a pain to place each cube individually on the grate.   I know I could just use a foil pan, but I like the idea of smoke on all sides.    Thanks guys! 

Jstroke

Not sure what you do or where you live. A fabrication/welder should have expanded metal/diamond shape might be able to get a piece at a big box. Will cut easily with a grinding wheel to the size you want. Hard to find round cooling racks. Just a thought.

Tspud1

Jstroke said:

Not sure what you do or where you live. A fabrication/welder should have expanded metal/diamond shape might be able to get a piece at a big box. Will cut easily with a grinding wheel to the size you want. Hard to find round cooling racks. Just a thought.

Some pizza pans have holes in them

Legume

Check Amazon for disposable grill topper.  Many supermarkets have them as well.  I toss them in the dishwasher and get several uses out of them.  Great for burnt ends, wings, etc.

mEGG_My_Day

Tspud1 said:

Jstroke said:

Not sure what you do or where you live. A fabrication/welder should have expanded metal/diamond shape might be able to get a piece at a big box. Will cut easily with a grinding wheel to the size you want. Hard to find round cooling racks. Just a thought.

Some pizza pans have holes in them

I have one of these from BGE - use it all the time for large quantities of small items (ABT’s, chicken wings, etc.)

Teefus

What are these grids made of? Assuming ceramic coated steel?

thetrim

I don't know how this is even a question.

Toxarch

I prefer country ribs when I do them. Less fat means more people enjoy them, but still fatty enough for me. Plus they cost less than belly. 

GoooDawgs

Good point @Toxarch  I may smoke them a little higher - maybe 280/290 instead of 250 to try and render more fat. 

pgprescott

Toxarch said:

I prefer country ribs when I do them. Less fat means more people enjoy them, but still fatty enough for me. Plus they cost less than belly. 

I use country ribs about half the time. It’s easier and still darn good. Just as you said, many people are just put off by the fat content of the belly. It’s too bad, but reality. 

JohnInCarolina

If you do them properly with the belly, nearly all of the fat will have rendered away.  What is left is a soft variation on protein gold.