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If you’re in the mood for a decadent meal, you’ve got to try my Bourbon Brown Sugar Pork Belly Burnt Ends. Many believe that pork belly is the pig's most tender, flavorful part. Everyone has their own opinion, but no one can deny that this cut is lip-smackin’ good.
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WHAT HEATH USED IN THIS VIDEO:
- Heath Riles BBQ Honey Chipotle Rub bit.ly/3e9ewzQ
- Heath Riles BBQ Sweet BBQ Sauce bit.ly/3e7aaKb
- Cheshire Pork Skinless Pork Belly bit.ly/2TO0MlX
- Thermapen One bit.ly/43qX2Za
- Blue Note Bourbon bit.ly/3604w9R
- Black Gloves amzn.to/3icmHNo
- Large Aluminum Pans amzn.to/3p007wm
- Wire Cooling Racks amzn.to/2HS9blM
- Cast Iron Platter amzn.to/3elk7Vd
INGREDIENTS:
- Skinless Pork Belly
- Heath Riles BBQ Honey Chipotle Rub
FOR GLAZE:
- 2 cups Heath Riles BBQ Sweet BBQ Sauce
- 1/2 stick of butter
- 3 tablespoons of Bourbon (We used Blue Note Bourbon)
- 1/2 cup of light brown sugar
DIRECTIONS:
1. Fire up Traeger Pellet Grill (or any pellet grill) to 275º, we used cherry pellets for this cook.
2. Cut pork belly into cubes.
3. Season pork belly cubes with Heath Riles BBQ Honey Chipotle BBQ Rub until well coated.
4. Place seasoned pork belly cubes on wire baking racks and place on grill.
5. Cook at 275º for 2.5-3 hours or until cubes hit 200º or are probe tender.
6. Mix glaze ingredients (see above) and melt over medium heat until butter and brown sugar are melted.
7. Once your seasoned cubes are probe tender, pull from the grill. Use your glaze (ingredients above) to coat pork belly cubes.
8. Once coated with glaze, return to the grill for 30 minutes.
9. ENJOY!
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Affiliate Disclaimer: Some of the links in this description are affiliate links where we may earn a small commission if you use them. This is at no additional cost to you.
Heath Riles, pitmaster
• 75x BBQ Grand Champion,
• 2022 Memphis in May World Rib Champion
• Award-Winning Rubs, Sauces, Marinades, and Injections
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