Pork belly burnt ends

[Paul Ireland]

Smothered in memphis dust rub, smoked for 3 hours, then in a foil tin with honey, sugar, butter and BBQ sauce and covered for 2 hours while simmering slow. Served them with lime and coriander rice, fresh corn cob and a side of pork ribs, because why not? Delicious

 

[ChuckO]

Nicely done Paul, welcome to the forum. Keep the photos coming

 

[timothy]

I'm doing some on the EX6 today and just saw this post, looks awesome!