I have always wanted to make pork belly burnt ends but it always seemed a little intimidating. I read about the snake technique and figure I'd finally give it a go. Every time I accomplish something new with the Weber, I'm blown away with how versatile it is. These were a huge success.
by B-Minus21
3 Comments
I cut the belly into roughly 1.5″ cubes. Rubbed with yellow mustard and then seasoned with a mix of pork rub, sweet heat and a honey BBQ. They went over indirect heat between 230-255ish for almost 3 hours until internal hit 180. I pulled them and put in a aluminum tray with butter and brown sugar, covered with foil. Lumped the remaining 1/3ish coals into a single pile to raise the heat closer to 350 and let the pans sit over indirect until the internal hit right about 200. Then pulled them out of the trays, brushed with BBQ sauce and they went back on the rack over indirect heat for another 10-15 minutes and then let rest! For a first try, I’m so happy with the turnout. How do you guys make yourpork belly burnt ends?
May I ask how you get the coals started with this kind of method? Just bought a home and ready to get back into grilling, but confidence is currently lacking
Looks good