![]() ![]() The rub makes about 2 cups and I usually use 1 cup of the rub during this process. Continue to sprinkle rub, mix and toss the cubes until all the pieces are covered well. I recommend using a binder of mustard but this is not required.Ĭoat it pretty generously and mix it up. Once you have the pork butt cubed, place them into a large receptacle, mixing bowl, or disposable aluminum pan. They’ll just burn up during the smoking process. There will be bits and pieces that don’t conform. The smoke time on this is much less than doing a whole pork butt so trim it pretty well.Ĭut the pork butt into 1½ inch cubes. That fat will prevent the rub and smoke to penetrate. There is plenty of fat within the pork, you won’t need this.įurthermore, as these are cubes … bites of pork, you want that smoke to get into the meat. Trim away most of the fat using a sharp knife. Set the spice mixture aside until the meat is ready for the rub. Mix all the spices together in a bowl until they are well combined. How To Make Pork Butt Burnt Ends Preparing The Rub As an Amazon affiliate, I earn from qualifying purchases. Your favorite barbecue sauce (barbeque sauce)ĭon’t Sweat The Recipe is supported by its readers.Hot honey (you can find this pretty much anywhere).It’s a nice perfect balance that goes great with this, as well as other smoked pork cooks.Īh, the sticky sweet goodness that makes this smoked pork stand up and be seen! Nothing too crazy here either. These spices are listed just so you can get a quick overview.Īs I previously said, this stuff rocks. The amounts you will need can be found in the recipe card. The Porkīoneless Pork Butt (Boston butt) – Approximately 8 lbs. It has a slightly sweet smoky taste with a little heat on the back. I came up with this rub after years of smoking various pieces of meat. The rub itself has a fair number of spices in it. This doesn’t call for a whole lot of crazy ingredients. I have literally cut half of a pork butt into cubes for burnt ends and smoked the other half for some chopped pork. I am sure that this method can be adapted to a myriad of grills, but I will be focusing on using a smoker.Īlso, depending on the crowd, you can either cut this recipe in half or double it as needed. You have to try this if you already haven’t.ĭecreased cook time, super flavor. They have moved way up the ladder of things I love to prepare on the smoker. Why not use a pork butt (Boston butt)? It has a great fat content that will render down as well as a nice meaty bite of pork.Īfter a handful of trials, I came up with a great recipe that delivers the smoke, the spice, the sticky sweet … all of it. Then it came to me, the best of both worlds. ![]() The thing is, sometimes you don’t have time to do a brisket, and pork belly burnt ends are so rich that you really have to watch how many of those tasty morsels you wolf down. It honestly is like meat candy, and I am a fan of it! Smoky meat covered in a sticky spicy-sweet glaze. I am fairly confident that almost everybody loves burnt ends. ![]()
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