House-made Bacon Burnt Ends Recipe
Pork bellies are rubbed and cured for two weeks, smoked for four hours, then grilled and tossed in our AKB Smoked Porter BBQ sauce.
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Ingredients
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Pork Belly Preparation
Smoking and Grilling
Method
Pork Belly Preparation
- 1
Curing the Pork Belly
In a large bowl, combine brown sugar, kosher salt, black pepper, paprika, garlic powder, and onion powder. Rub this mixture thoroughly over the entire pork belly. Wrap the pork belly in plastic wrap and place it in the refrigerator for two weeks, flipping it every few days.
Smoking and Grilling
- 2
Smoking the Pork Belly
After two weeks of curing, remove the pork belly from the refrigerator and rinse it under cold water. Pat it dry with paper towels. Soak the wood chips in water for at least 30 minutes. Preheat your smoker to 225°F (107°C). Place the soaked wood chips in the smoker and add the pork belly. Smoke for 4 hours, maintaining the temperature.
- 3
Grilling and Finishing
Once smoked, remove the pork belly from the smoker and let it cool slightly. Cut it into 1-inch cubes. Preheat your grill to medium heat. Toss the cubes in the AKB Smoked Porter BBQ sauce and grill for about 10-15 minutes, turning occasionally until caramelized and crispy on the outside. Serve warm.