Pork Belly Burnt Ends by Schueys BBQ

habanero peppers

🥗Healthier: jalapeño peppers

💰Cheaper: serrano peppers

Jalapeños offer a milder heat while maintaining flavor.

peach preserves

🥗Healthier: unsweetened peach puree

💰Cheaper: canned peaches

Peach puree reduces sugar content while still providing peach flavor.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar has a lower glycemic index.

barbecue sauce

🥗Healthier: homemade barbecue sauce

💰Cheaper: ketchup with spices

Homemade sauce can control sugar and additives.

Slice the skinless pork belly into strips about 4 centimeters wide.

Cut each strip into 4 centimeter cubes.

Place the pork cubes onto a cooking rack.

Season the pork cubes with Cosmos sweet honey pecan rub, covering all sides.

Season the pork cubes with Meat Mitch pork rub, covering all sides.

Set the seasoned pork cubes aside until the barbecue is ready.

Prepare a 57 centimeter Weber kettle using the snake method with a line of briquettes leaning on each other at a 45-degree angle.

Add 12 briquettes to a chimney starter and light them up.

Tip the lit briquettes onto one end of the snake and neaten up the charcoal briquettes.

Add 3 chunks of cherry wood, placing the first chunk near the lit fuel and the other two with a 50 ml gap in between.

Place a foil pan at the bottom of the Weber to catch drippings and use as a water pan if needed.

Put the grill back in place and add an ambient temperature probe to the grill.

Close the lid and ensure the vent is on the opposite side of the lit fuel for proper temperature reading.

Monitor the temperature and close the bowl vent as needed to maintain target temperature.

Once the Weber reaches temperature, place the rack of pork cubes on the cooking grate away from the lit fuel and close the lid.

Cook the pork cubes for 2 hours without opening the lid.

Check the pork cubes after 2 hours; the bark should have set and have a mahogany color from the cherry wood.

Wrap the pork cubes in a tray, smothering them with sugar, honey, barbecue sauce, butter, and ginger beer.

Cover the tray with foil and return it to the Weber for another 2 hours.

Warm up the rib candy sauce in a saucepan for the last 10 minutes of cooking.

Remove the pork belly cubes from the Weber after 4 hours of total cooking time.

Roll the pork belly cubes in the rib glaze for a thick coating.

Return the glazed pork belly cubes to the Weber for an additional 5 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens