Pork Belly burnt ends from the WSM 22.5

[Jan M.]

Hi friends,

I decided to prepare some pork belly burnt ends.

Here are some pics:

 

[Joan]

91301 Forchheim-Buckenhofen · Forchheim-Buckenhofen, Germany

Postal code

www.google.com

 

[Joan]

Oh!!!! How I would love to turn all these pictures into JIGSAW PUZZLES

 

[Joan]

Jan, PLEASE, PLEASE, PLEASE!!!!!!!!
What did you put on the PORK BELLYS?

 

[Jan M.]

The pieces are rubbed with homemade magic dust and some brown sugar on top.
The sauce was a BBQ sauce mixed with maple syrup.
2.5h in the smoke, 1.5h steamed and another 15Min back on the grate to allow the sauce to set up nicely.

 

[Joan]

This recipe?

Magic (barbecue) Dust

1/2 cup paprika
1/4 cup kosher salt, finely ground
1/4 cup sugar
2 TB. mustard powder
1/4 cup chili powder
1/4 cup ground cumin
2 TB. ground black pepper
1/4 cup garlic granules
2 TB. cayenne

1. Mix all together.
2. Put in a tightly covered container-put some in a shaker.
3. Shake on your meat and vegetables to taste.
Makes 2 1/2 cups

Source: Peace, Love and Barbecue Cookbook-Mike Mills

 

[Jan M.]

Hmm very close… I also add some granulated onion and some oregano

 

[Tim Campbell]

Jan, those look incredible. I love your cook-space and the shirt!!

 

[Jeff Boudman]

You hit a home run!