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December 05, 2022
I cooked this recipe up at Memphis in May and it was a big hit. Try it for yourself for a family dinner, a party, or for a tailgate. It’s a simple but tasty take on burnt ends.
You may not cook pork belly as much as you might make other staples like steak and ribs. Don’t count them out! People love the taste of a good burnt end. This recipe is a simple, mouthwatering appetizer you could take to a party or serve at a picnic.
I fired up my Traeger Pellet Grill with Traeger Cherry Pellets to 275 degrees F.
I shot a video of this recipe from beginning to end. Head over to my Youtube channel if you want to see it in action.
The pork belly was stored in my YETI cooler, so I took it out, unpackaged it, dried if off, and laid it on a cutting board. Starting by cutting it into strips, I worked on it until I had it all cut into cubes.
My award-winning Everyday Rub was the first spice I sprinkled on the cubes. A mix of salt, pepper, and a few other ingredients, this rub adds flavor to the meat that will shine through once its cooked. Next up was my Hot Rub to give this recipe an exciting kick of heat on the backend. I went pretty heavy on the seasoning, then took my hands and mixed the meat with the spices until every piece was covered.
I sprayed my racks and laid the chunks of pork belly fat-side-up on the racks. If you lay it fat-side-down, the meat will stick.
I had my Traeger Pellet Grill pre-heated to 275 degrees F. I placed the rack of pork belly burnt ends on the grates and closed the lid.
Letting the Traeger work its magic, I left the meat to cook until it got to a 200 degree F internal temperature and the fat was rendered.
Mixing my Sweet BBQ Sauce and Tangy Vinegar BBQ Sauce created a unique sauce for these pork belly burnt ends that set off the entire taste profile. I heated it up while the meat was grilling.
Once they were ready, I took the racks off the grill and poured the burnt ends into a big aluminum pan. Taking my heated sauce, I poured it directly onto the meat, tossed it until every piece was covered, and put the whole pan back on the grill for about 30 minutes to tack the glaze up.
I brought these off the grill a final time, popped toothpicks in them, and set them out for everyone to taste.
These burnt ends turned out incredibly good. They were tender, juicy, with just the right amount of savoriness, sweetness, and a punch of heat on the backend. The mixture of my two sauces added to the delicious flavor. This one was a big win!
I always put them on a platter, stick toothpicks in them, and serve them as an appetizer.
These keep well in an airtight bowl in the fridge for up to 3 days.
BBQ Guru Disposable Cutting Boards
Category
Pork
Cheshire Pork Skinless Pork Belly
Heath Riles BBQ Everyday Rub
Heath Riles BBQ Hot Rub
Heath Riles BBQ Sweet BBQ Sauce
Heath Riles BBQ Tangy Vinegar BBQ Sauce
Fire up Traeger Pellet Grill (or any pellet grill) to 275º, we used cherry pellets for this cook.
Cut pork belly into cubes.
Season pork belly cubes with Heath Riles BBQ Everyday Rub and Heath Riles BBQ Hot Rub until well coated.
Place seasoned pork belly cubes (fat side up) on wire baking racks and place on grill. We sprayed the wire racks before placing the cubes to help with cleanup!
Cook at 275º for 2.5-3 hours or until cubes hit 200º or are probe tender.
Mix Heath Riles BBQ Sweet BBQ Sauce and Heath Riles BBQ Tangy Vinegar BBQ Sauce 50/50 to get ready to toss your cubes in!
Once you have seasoned cubes are probe tender, pull from the grill. Use your sauce to coat pork belly cubes.
Once coated with glaze, return to the grill for 30 minutes.
