Lone Star Grillz “Chili Dusted Burnt Ends”
Remember to always wash your hands prior to preparing. Use food grade gloves where appropriate to prevent contamination.
Recipe and Ingredients:
- We used a 7.5 LB Boneless/Skinless Pork Belly (you can adjust amounts based on this)
- LSG Texas Fusion Rub (or your favorite Salt/Pepper/Garlic based Rub) Season to taste
- 4 tablespoons of Chili Powder (adjust based on the size of your Pork Belly and for heat level you desire)
- 1 tablespoon of Cumin
- 1 teaspoon of Dried Oregano
- Optional Dipping Sauce of your choice
DIRECTIONS:
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Setup your Smoker to run at 225-250 degrees Fahrenheit
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Cut your Pork Belly into 1.5-2.0-inch squares
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Place into a pan/bowl and season with LSG Texas Fusion (or your favorite salt/pepper/garlic rub) and BE GENEROUS as Pork Belly is not cured like bacon. Add Chili Powder, Cumin, Oregano and mix well with your hands to make sure everything is coated well.
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Place on Smoker and be sure to leave space in between each for smoke to travel around and form bark.
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Smoke for approximately 3 hours or until the Burnt Ends reach a tender temperature of 203-205 or even higher.
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Remove the Burnt Ends from the Smoker, rest for a few minutes, SERVE AND ENJOY with optional sauce if you like.
