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!

 

[Jan M.]

Everybody in my family loves pork belly burnt ends. Yours are looking fantastic

 

[Paul Ireland]

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

Thanks, I love this site and I will flood it with photos of my cooks

 

[Paul Ireland]

Everybody in my family loves pork belly burnt ends. Yours are looking fantastic

Thanks Jan, I have tried a few recipes and tweaked this one until its perfect. Get some going for the family

 

[Paul Ireland]

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

Hey Tim, how do you do yours? I love the EX6, it's made smoking so convenient

 

[timothy]

Hey Tim, how do you do yours?

Similar to yours but no butter.