Pork Belly Burnt Ends Recipe on the Yoder Smokers YS640

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.

Start with about 10 pounds of skinless pork belly.

Cube the pork belly into larger-than-usual pieces for burnt ends.

Use vegetable oil as a binder to help the rub stick to the pork belly.

Season the pork belly pieces with R Butts R Smokin' Ozark Heat rub.

Spread the seasoned pork belly pieces on a jerky rack for easy transfer to the smoker.

Preheat the Yoder Smokers YS640 pellet grill using cherry and pecan pellets.

Place the pork belly on the top and bottom shelves of the smoker, rotating them after an hour for even cooking.

Smoke the pork belly for about two hours, then check for color and tenderness.

After two hours, remove the pork belly from the smoker and wrap them in foil with a little apple juice and honey for braising.

Increase the smoker temperature to 300°F (149°C) and return the wrapped pork belly to the smoker.

After 30 to 45 minutes, check the tenderness of the pork belly; they should be super tender and falling apart.

Remove the pork belly from the foil and coat them with House of Q Apple Butter BBQ Sauce and a drizzle of honey.

Return the coated pork belly to the smoker for an additional 15 to 20 minutes to set the glaze.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens