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Pigskin kickoff smoked pork belly burnt ends

Pigskin Kickoff Smoked Pork Belly Burnt Ends

09/04/2024|by Jason Klein

Are you ready for some football? It's that time of year again—the start of the season we've all been waiting for. The excitement and energy are palpable, and the only thing missing is some delicious food to complete the ultimate game-day experience.

Enter Pigskin Kickoff Smoked Pork Belly Burnt Ends, the perfect appetizer for any football festivity. Starting with a large pork belly, we cut it into two-inch cubes and coat it with a delicious dry rub made with brown sugar, smoked paprika, and a blend of other flavorful spices. Then, we smoke it for three hours at a low temperature until it's dark and glorious. We then add a sticky sauce made with your favorite barbecue sauce, butter, and honey and continue to smoke for another 90 minutes.

The result is savory, juicy, and perfectly caramelized burnt ends that will leave you craving more. The combination of delicious, salty, and sweet flavors will have your taste buds dancing in celebration with every bite. And trust us when we say these burnt ends are downright addictive.

So whether you're hosting a big game with friends or simply looking for a new grilling adventure, Pigskin Kickoff Smoked Pork Belly Burnt Ends are a must-try. Just fire up the grill, grab your favorite drink, and get ready to indulge in a truly unforgettable football feast.

Serves 8-10

Pigskin Kickoff Smoked Pork Belly Burnt Ends Ingredients

  • 5 pounds of pork belly, sliced into cubes
  • 3 tablespoons extra virgin olive oil
  • 1 cup dry rub

Dry Rub

  • 1 cup brown sugar
  • 1/2 cup kosher salt (we use Diamond Crystal kosher salt)
  • 4 tablespoons smoked paprika
  • 2 tablespoons coarse black pepper
  • 1/2 tablespoon cumin
  • 1/2 tablespoon onion powder
  • 1/2 tablespoon garlic powder
  • 1 teaspoon cayenne pepper

For the Sauce

  • 1 cup favorite BBQ sauce, we used Pinot Noir BBQ Sauce
  • 3 tablespoons unsalted butter
  • 2 tablespoons honey

Pigskin Kickoff Smoked Pork Belly Burnt Ends Directions

  1. Preheat smoker or grill to 225 – 250 degrees using fruitwood (we used cherry for color and sweeter flavor)
  2. Trim excess skin and fat off the pork belly, slice into 2-inch cubes, and place into a large bowl.
  3. Add olive oil and dry rub liberally, and then place cubes onto a wire rack or directly on the smoker.
  4. Smoke uncovered for three hours. Look for a darker red color and a modest bark to develop.
  5. Remove the pork belly cubes from the smoker, place them into a foil pan, and then add your BBQ sauce, butter, and honey and stir. Next, cover the pan with aluminum foil and put it back on the smoker.
  6. Cook for an additional 90 minutes or until the internal temperature (IT) is roughly 200 – 203 degrees Fahrenheit.
  7. Remove the foil, close the lid to the smoker or grill, and smoke for another 15 minutes to let the sauce thicken up.
  8. Remove from smoker or grill, and serve.

Dry Rub

  1. Combine all ingredients in a bowl. Transfer to an airtight serving container (like a mason jar or other dry rub container). If sealed tight and kept in a cool place, it will keep for up to a year.

Taken from vindulge.com