Meat Church Recipe

Calling all barbecue enthusiasts! Are you looking for a recipe that's both impressive and incredibly flavorful? Look no further than Meat Church's Smoked Pork Belly Burnt Ends. This recipe takes a humble cut of pork belly and transforms it into succulent, melt-in-your-mouth morsels with a perfect balance of sweet and savory.
Whether you're a seasoned pitmaster or a complete grilling newbie, this recipe is for you. The clear instructions from Meat Church BBQ will guide you through every step, ensuring you achieve competition-worthy burnt ends right in your own backyard.

Ingredients

• 1 (4-5 pound) whole pork belly
• Meat Church Holy Gospel Rub (or your favorite rub)
• Brown sugar
• Honey
• Apple cider vinegar
• Spicy mustard (optional)

Directions

1. Prep the Pork Belly: Trim any excess fat from the skin side of the pork belly. Score the skin diagonally at 1/2-inch intervals. Season generously with Meat Church Holy Gospel Rub on all sides.
2. Smoking Time: Preheat your smoker to 275°F (135°C). Place the pork belly fat-side up on the smoker grate and cook for 3-4 hours, or until the internal temperature reaches 160°F (71°C).
3. Glaze It Up: In a saucepan, combine brown sugar, honey, apple cider vinegar, and a touch of spicy mustard (optional) for a kick. Heat over medium heat until the mixture thickens into a glaze.
4. Burnt End Magic: Once the pork belly reaches 160°F (71°C), remove it from the smoker and increase the smoker temperature to 300°F (149°C). Cut the pork belly into 1-inch cubes and toss them in the prepared glaze. Return the cubes to the smoker and cook for an additional 1-2 hours, or until the burnt ends are sticky, caramelized, and reach an internal temperature of 205°F (96°C).
5. Tips:
6. For extra smoky flavor, add a few wood chips to your smoker during the cook.
7. Use a meat thermometer to ensure perfect doneness.
8. Let the burnt ends rest for 10 minutes before serving to allow the juices to redistribute.