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Print Recipe

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.