Let’s jump into the excitement of creating pork belly burnt ends! The nice part about this recipe is that it’s not only fun but also offers a guaranteed delicious outcome.

First things first, you’ll want to prepare your pork belly. It’s essential to use high-quality pork belly for the best results. Trim off any excess skin if necessary, but consider leaving some fat as it adds to the richness. Cut the pork into roughly 1-inch cubes.

In a large bowl, combine all the dry rub ingredients. Let’s break it down. The kosher salt will enhance the meat’s flavor, while brown sugar will caramelize beautifully. The chipotle chili powder and cayenne add a nice kick, surrounded by a medley of spices like cumin and paprika. Mix well to ensure the spices are evenly distributed.

Take your pork belly cubes and place them in a separate bowl. Pour the olive oil over them, tossing to coat. This step ensures the rub sticks nicely. Now, sprinkle the dry rub generously over the pork. Don’t be shy! Massage it in; you want each piece to be coated in that flavor goodness. Once that’s done, cover the bowl and let it sit for at least an hour, or even overnight in the fridge if time allows. This resting period allows the flavors to meld beautifully.

While your pork belly absorbs the rub, it’s time to prepare your grill or smoker. Preheat it to 225°F (approximately 107°C). If you’re using wood chips (hickory or applewood works great), soak them in water for about 30 minutes before adding them to the grill. This will create extra smokiness.

Once your grill or smoker reaches the desired temperature, add the pork belly cubes evenly onto the grates. Close the lid and let them smoke for approximately 2 to 3 hours. The goal here is to get a beautiful bark on the outside while the inside becomes tender. Resist the temptation to open the lid too often; this will let out heat and smoke.

After a couple of hours, check the pork belly. You should see a gorgeous exterior starting to form. Remove the cubes and let them cool slightly. Cube them again if necessary, then place them in a foil pan.

Now, it’s time for the BBQ sauce. In a small saucepan, melt the butter over medium heat. Add the Tabasco sauce, dark brown sugar, and honey. Stir until blended well. Drizzle the sauce over the pork belly, making sure each piece gets a good coating.

Now, pop the foil pan back on the grill or smoker, maintaining a temperature of around 275°F (approximately 135°C). Let the burnt ends caramelize for another 1 to 2 hours. Stir every 30 minutes to ensure each piece gets coated beautifully with the sauce.

When the pork belly burnt ends are done, they should be gloriously sticky and packed with flavor. Let them rest for about 10 minutes before serving. Trust me, you’ll want to take in the heavenly aroma before diving in!