Pork Belly Burnt Ends

Prepare the Pork Belly:

Take the pork belly and cut it into long strips, adjusting the size according to your preference. Try to keep the strips as evenly sized as possible for even cooking.

Create the Slather:

In a bowl, mix together the hot sauce and mustard to create a slather. Coat the pork belly strips with the slather, making sure they are well-covered on all sides.

Season the Pork Belly:

Generously sprinkle the Chudrub or your preferred seasoning over the slathered pork belly strips. Ensure that the seasoning is evenly distributed to enhance the flavor.

Fire up the Smoker:

Fire up your smoker and preheat it to a temperature of 275-300 degrees Fahrenheit (135-150 degrees Celsius).

Place the seasoned pork belly strips on the smoker grates, ensuring the thicker side is closer to the heat source. Let them smoke for about 3 hours or until the internal temperature reaches 200 degrees Fahrenheit (93 degrees Celsius).

Rest and Cube the Pork Belly:

Once the pork belly strips are tender and cooked to the desired temperature, remove them from the smoker and transfer them to a shallow pan. 

Cube the rested pork belly strips into bite-sized pieces, as big or small as you prefer.

Add BBQ Sauce, Rub, or Glaze:

In the same pan, add your favorite BBQ sauce, rub, or glaze to the cubed pork belly pieces. Mix well to ensure all pieces are coated.

Glaze on the Smoker:

Place the pan with the glazed pork belly cubes back on the smoker for a little while longer to allow the sauce, rub, or glaze to set and caramelize slightly.

Serve and Enjoy:

Once the pork belly burnt ends are nicely glazed, take them off the smoker. Serve the delicious and tender pork belly burnt ends as a mouthwatering treat, perfect for any BBQ or gathering!