John Sully
TVWBB Fan
I was asked to bring an appetizer to my brothers house on Christmas and I just had to make belly burnt ends!! We have a local butcher shop that always has 4-5 lb. slabs of pork belly, so we grabbed 5 lbs. and went to work. I cut the belly into strips and seasoned it with Heim Burnt Ends dry rub (awesome stuff) and let it sit in the fridge overnight uncovered. In the morning I hit it with some more rub and put it on the pellet smoker at 265 for about (3) hours. Once it had the right color, I cubed it, put it in a tin tray with butter, honey and brown sugar, covered it up and back on the smoker for (2) more hours. These were the best I have done yet. I think using the Heim rub and letting them sit overnight made a big difference. All of it disappeared and I was told that those are now part of our Christmas tradition.
