Smoked pork belly burnt ends
Equipment
- Bradley electric smoker or any other smoker
Ingredients
- 4-5 lbs pork belly
- 5 tbsp Dijon mustard
- ½ cup butter unsalted
- 1 cup bbq sauce your favorite will do the job
Rub
- 1 tsp paprika
- 1 tsp Cayenne powder
- 1 tsp chili powder
- 1 tsp cumin powder
- 1 tsp curcuma
- 1 tsp garlic powder
- 1 tsp Onion powder
- 1 tsp dry mustard
- 2 tsp white sugar
- 1 tsp cinnamon powder
- 1 tsp coffee ground
- 1 tsp salt
- 2 tsp black pepper ground
Instructions
- Cut the pork belly into 1½ to 2 Inches cubes
- Rub the pork belly with Dijon mustard
- Mix all the rub ingredients together
- Apply rub on the pork belly cubes
- Start your smoker at 190°F
- Lay the pork cubes on the smoking grate
- Smoke until 165°F internal temperature. it should take about 3 hours
- Wrap with foil in an aluminum pan, with butter and your favorite bbq sauce and return to the smoker
- Raise the temperature at 320°F
- Remove when internal temperature has reached 200-205°F
- Enjoy by itself just like candies.