Pork Belly Burnt Ends

Dive into the ultimate BBQ indulgence with SPG Pork Belly Burnt Ends, featuring the perfect blend of salt, pepper, and garlic from Claibe’s SPG Rub.

Ingredients

• 3 lbs pork belly, cut into 1-inch cubes

• 3 tablespoons Claibe’s SPG Rub

• 1 cup barbecue sauce

• 1/4 cup honey

• 1/4 cup brown sugar

Preparation Instructions

1. Preheat your smoker to 250°F.

2. Coat pork belly cubes with Claibe’s SPG Rub, ensuring even coverage.

3. Place the cubes on a wire rack and let them sit for 30 minutes.

Cooking Instructions

1. Smoke the pork belly cubes for 2 hours.

2. In a foil pan, mix barbecue sauce, honey, and brown sugar. Add the smoked pork belly cubes and toss to coat.

3. Cover the pan with foil and return to the smoker for another 1.5 hours.

4. Remove the foil and cook for an additional 30 minutes to allow the sauce to thicken.

Serving Suggestions

Serve with baked beans, coleslaw, and a cold lager. Garnish with chopped green onions.

Additional Notes

• Nutritional information: Rich in protein and fats, with a sweet and smoky flavor.

• Variations: Use different barbecue sauces for unique flavor profiles.