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First try at pork belly burnt ends
Wooderson
Posts: 382
First time running with these. Simple pork rub: paprika, garlic and onion powder, sugar, dill, cumin, salt and pepper. Cooked at 250 for two hours, went to aluminum pan with brown sugar and honey, covered and on for another 2. Pulled off and glazed with apple juice, BBQ sauce and apricot jelly. Meat candy. I wish the fat had rendered down a bit more though. I may try higher heat or longer first stage. I don't think it would melt down once it went to pan. Thoughts?
Comments
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They look awesome.
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XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16 Large #2 11/20 Legacy from my FIL - RIP PitBoss Navigator 850G 11/25
Tampa Bay, FL
EIB 6 Oct 95 -
Fun cook and a real crowd pleaser!
I've done it a couple times w/ Malcom Reed's recipe:
http://howtobbqright.com/2017/04/17/pork-belly-burnt-ends/
New Albany, Ohio -
Yup, that's what I followed. I didn't have the premix rub so I just improvised. It is amazing how you can taste the different facets of the flavors
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Nice job! Kids usually love the meat candy.
The problem with a problem is that you don't know it's a problem until it's a problem, and that is a big problem.
Holding the company together with three spreadsheets and two cans connected by a long piece of string. -
Did you cook the belly for awhile before you cubed it up? Or did you cube first and the 2 hrs started then?Milton, GA
XL BGE & FB300 -
Great cook and that recipe is a winner.
I make the cubers slightly smaller when I do them. FWIW-Louisville; Rolling smoke in the neighbourhood. Life is too short for light/lite beer! Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint. -
Cubed, rubbed, started the smoker, hour later I put the cubes on
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May try this cook on SaturdayElkhorn, NE
1 large egg
28" Blackstone
Akorn Jr. -
Question on the PB ends. I tried Malcom's recipe once and my wife and I thought it was just too much fat which means a lot for me! Did I not cook long enough or maybe just an extra fatty slab sold to me?
thxCentral Florida -
Zman, that's why I thought maybe a longer cook or a higher temp to melt away some more fat. Thought about raising to 275 and going an extra hour
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I cook the pork belly whole at 250 until it reaches about 170 IT. I cube, rub, sauce, and put it back on at 275 for about 2 hours or more. Sometimes it takes a while to render the fat. After a couple of hours, I start sampling to see where they're at.
Living the good life smoking and joking -
I have converted to using country ribs or just pork butt for the burnt ends. It way easier to execute, takes far less time and produces delicious results. Maybe not as great as the best belly ones , but far more consistent. Keep at it.
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I need to try that.pgprescott said:I have converted to using country ribs or just pork butt for the burnt ends. It way easier to execute, takes far less time and produces delicious results. Maybe not as great as the best belly ones , but far more consistent. Keep at it.Living the good life smoking and joking -
I need to try these before Jan. 1st when the new years resolutions kick inWhen do y'all teach me the secret handshake?
XL BGE, 36" Blackstone, and a Wah Wah pedal
Williamsburg, VA -
Man those look killer!
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thanks for the tips, I will try a longer cook next time.Central Florida
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Once you cube them, are you putting in a pan or back direct on rack?SmokingPiney said:I cook the pork belly whole at 250 until it reaches about 170 IT. I cube, rub, sauce, and put it back on at 275 for about 2 hours or more. Sometimes it takes a while to render the fat. After a couple of hours, I start sampling to see where they're at.Central Florida -
In a pan. Sorry, I should have said that in my post.zman51 said:
Once you cube them, are you putting in a pan or back direct on rack?SmokingPiney said:I cook the pork belly whole at 250 until it reaches about 170 IT. I cube, rub, sauce, and put it back on at 275 for about 2 hours or more. Sometimes it takes a while to render the fat. After a couple of hours, I start sampling to see where they're at.Living the good life smoking and joking -
I would offer that if you are looking for more rendering, you could cube them up right out of the gate. This will increase the surface area and promote further rendering. I would put them on a rack with a pan under them so the are not steeping in their own renderings. 2 cents tendered.
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