Old Arthur’s Pork Belly Burnt Ends: A BBQ Masterpiece

Pork belly burnt ends are the ultimate BBQ indulgence. These bite-sized morsels of smoky, caramelized pork are packed with flavor and boast a melt-in-your-mouth texture that will leave you craving more. This recipe elevates classic burnt ends with Old Arthur’s BBQ sauce, a name synonymous with Southern BBQ traditions, adding a sweet and tangy depth that perfectly complements the rich pork belly. Get ready to embark on a culinary journey that will transform your backyard into a BBQ haven!

Why This Recipe Works

• Unmatched Flavor: The combination of rendered pork fat, smoky rub, and Old Arthur’s BBQ sauce creates an explosion of sweet, savory, and smoky flavors.
• Perfect Texture: The two-stage cooking process ensures that the pork belly is both tender and slightly crispy, achieving the ideal burnt end texture.
• Crowd-Pleasing Appetizer: These burnt ends are a guaranteed hit at any BBQ gathering or tailgating event.
• Relatively Simple: Despite the impressive results, the recipe is surprisingly straightforward and easy to follow, even for beginner smokers.
• Customizable: Feel free to adjust the rub and sauce to your preference. Want a spicier kick? Add some cayenne pepper to the rub. Prefer a sweeter sauce? Use a honey-based BBQ sauce.

Ingredients You’ll Need

For the Pork Belly:

• 4-5 lbs Pork Belly: Choose a slab with good marbling for maximum flavor and tenderness. Skin-on or skin-off is a matter of personal preference. Skin-on will result in a slightly crispier bark, but skin-off allows for more even rendering of fat.
• 1/4 cup Yellow Mustard: Acts as a binder for the dry rub, helping it adhere to the pork belly.

For the Dry Rub:

• 1/4 cup Brown Sugar: Adds sweetness and helps with caramelization. Light or dark brown sugar works well.
• 1/4 cup Paprika: Provides color and a subtle smoky flavor. Use sweet paprika for a milder flavor or smoked paprika for a more intense smoky taste.
• 2 tablespoons Garlic Powder: Adds a pungent and savory note.
• 2 tablespoons Onion Powder: Complements the garlic powder and adds depth of flavor.
• 1 tablespoon Chili Powder: Offers a mild heat and complexity.
• 1 tablespoon Kosher Salt: Enhances the flavor of the pork and other spices.
• 1 tablespoon Black Pepper: Adds a sharp and peppery bite. Freshly ground black pepper is recommended.
• 1 teaspoon Cayenne Pepper (Optional): For those who like a little heat. Adjust the amount to your preference.

For the Braising Liquid & Finishing:

• 1 cup Old Arthur’s BBQ Sauce: The star of the show! This sauce provides the signature sweet and tangy flavor. Choose your favorite Old Arthur’s variety.
• 1/2 cup Apple Juice: Adds moisture and a touch of sweetness, helping to create a tender and juicy final product. You can substitute with apple cider vinegar for a tangier flavor.
• 1/4 cup Brown Sugar: Enhances the caramelization and adds a touch of sweetness.
• 4 tablespoons (1/2 stick) Unsalted Butter: Adds richness and helps to create a glossy, flavorful sauce.

Equipment You’ll Need

• Smoker: A smoker is essential for achieving that authentic smoky flavor. Any type of smoker will work, including pellet smokers, charcoal smokers, and offset smokers.
• Wood Chips or Chunks: Choose your favorite wood for smoking pork. Apple, cherry, hickory, and pecan are all excellent choices.
• Sharp Knife: For trimming and cubing the pork belly.
• Mixing Bowls: For preparing the dry rub and braising liquid.
• Aluminum Foil Pan: For braising the pork belly burnt ends.
• Meat Thermometer: To ensure the pork belly is cooked to the correct temperature.
• Tongs: For handling the pork belly.

Step-by-Step Instructions

Step 1: Prepare the Pork Belly

1. Trim the Pork Belly (Optional): If desired, trim any excess fat from the pork belly. However, remember that fat is flavor, so don’t trim too much!
2. Remove the Silver Skin: Flip the pork belly over and locate the thin, silvery membrane on the back. This is the silver skin, and it can become tough and chewy when cooked. Use a sharp knife to carefully slide under the silver skin and remove it.
3. Apply Mustard: Rub the entire pork belly with yellow mustard. This will act as a binder for the dry rub.

Step 2: Make the Dry Rub

1. Combine Ingredients: In a medium mixing bowl, combine the brown sugar, paprika, garlic powder, onion powder, chili powder, kosher salt, black pepper, and cayenne pepper (if using).
2. Mix Well: Whisk the ingredients together until they are evenly combined.

Step 3: Rub the Pork Belly

1. Generously Apply Rub: Sprinkle the dry rub generously over all sides of the pork belly, pressing it firmly into the mustard. Make sure the entire surface is coated.

Step 4: Smoke the Pork Belly

1. Preheat Smoker: Preheat your smoker to 250°F (121°C).
2. Add Wood Chips/Chunks: Add your chosen wood chips or chunks to the smoker according to the manufacturer’s instructions.
3. Place Pork Belly in Smoker: Place the pork belly directly on the smoker grate, fat side up.
4. Smoke for 3 Hours: Smoke the pork belly for 3 hours, or until the internal temperature reaches 190°F (88°C). Use a meat thermometer to monitor the temperature.

Step 5: Prepare the Braising Liquid

1. Combine Ingredients: While the pork belly is smoking, prepare the braising liquid. In a large bowl or pot, combine the Old Arthur’s BBQ sauce, apple juice, and brown sugar.
2. Whisk to Combine: Whisk the ingredients together until the brown sugar is dissolved.

Step 6: Braise the Pork Belly

1. Cube the Pork Belly: Remove the pork belly from the smoker and cut it into 1-inch cubes.
2. Place Cubes in Foil Pan: Place the cubed pork belly in an aluminum foil pan.
3. Pour Braising Liquid Over Pork Belly: Pour the braising liquid over the pork belly cubes, making sure they are mostly submerged.
4. Add Butter: Dot the top of the pork belly with butter.
5. Cover Tightly: Cover the foil pan tightly with aluminum foil.
6. Return to Smoker: Return the foil pan to the smoker and continue to cook for 2 hours.

Step 7: Finish the Burnt Ends

1. Remove Foil: After 2 hours, remove the foil from the pan.
2. Continue Cooking: Continue to cook the pork belly burnt ends uncovered for another 30-60 minutes, or until the sauce has thickened and caramelized and the burnt ends are sticky and glistening. Stir occasionally to prevent sticking.

Step 8: Serve and Enjoy!

1. Remove from Smoker: Remove the pork belly burnt ends from the smoker and let them rest for a few minutes before serving.
2. Serve: Serve the pork belly burnt ends hot, as an appetizer or as part of a BBQ platter.

Tips and Tricks for Perfect Burnt Ends

• Use High-Quality Pork Belly: The quality of the pork belly will directly impact the flavor and texture of the burnt ends. Choose a slab with good marbling for the best results.
• Don’t Overcrowd the Smoker: Make sure there is enough space between the pork belly and other items in the smoker to allow for proper airflow and even cooking.
• Maintain Consistent Temperature: Maintaining a consistent temperature in your smoker is crucial for achieving the best results. Use a reliable thermometer to monitor the temperature and adjust the vents as needed.
• Use a Water Pan: Adding a water pan to your smoker can help to maintain moisture and prevent the pork belly from drying out.
• Don’t Be Afraid to Experiment: Feel free to experiment with different rubs, sauces, and wood chips to create your own unique flavor profile.
• Let the Burnt Ends Rest: Letting the burnt ends rest for a few minutes before serving allows the juices to redistribute, resulting in a more flavorful and tender final product.
• Save the Braising Liquid: Don’t throw away the leftover braising liquid! It can be used as a sauce for pulled pork, brisket, or ribs. You can also reduce it down to create a flavorful glaze.

Variations and Substitutions

• Spicy Burnt Ends: Add more cayenne pepper to the rub or use a spicy BBQ sauce. You can also add a pinch of red pepper flakes to the braising liquid.
• Honey Garlic Burnt Ends: Substitute Old Arthur’s BBQ sauce with a honey garlic BBQ sauce or make your own by combining honey, soy sauce, garlic, and ginger.
• Maple Bacon Burnt Ends: Add crumbled cooked bacon to the foil pan during the braising stage. You can also use maple syrup in the braising liquid.
• Dr. Pepper Burnt Ends: Substitute the apple juice in the braising liquid with Dr. Pepper for a unique and slightly sweet flavor.
• Beef Belly Burnt Ends: While traditionally made with pork belly, you can also make burnt ends with beef belly (also known as navel). The cooking process is similar, but beef belly may require a slightly longer smoking time.
• Different BBQ Sauces: Experiment with different BBQ sauces to find your favorite flavor combination. Kansas City style, Memphis style, and Carolina style BBQ sauces all work well.
• Different Wood Chips: Experiment with different wood chips to find your favorite smoky flavor. Mesquite, oak, and alder are also good choices for smoking pork.

Serving Suggestions

Pork belly burnt ends are incredibly versatile and can be served in a variety of ways:

• Appetizer: Serve them as a standalone appetizer with toothpicks or small forks.
• BBQ Platter: Include them as part of a larger BBQ platter alongside ribs, pulled pork, brisket, and other sides.
• Sliders: Use them as a filling for sliders, topped with coleslaw and your favorite BBQ sauce.
• Tacos: Add them to tacos with your favorite toppings.
• Mac and Cheese: Mix them into mac and cheese for a decadent and flavorful dish.
• Salad Topping: Use them as a topping for salads.
• Loaded Baked Potato: Top a baked potato with burnt ends, cheese, sour cream, and chives.

Storage and Reheating Instructions

• Storage: Store leftover pork belly burnt ends in an airtight container in the refrigerator for up to 3-4 days.
• Reheating: Reheat the burnt ends in the oven, smoker, or microwave. To reheat in the oven, preheat to 300°F (149°C) and bake for 10-15 minutes, or until heated through. To reheat in the smoker, preheat to 250°F (121°C) and smoke for 20-30 minutes, or until heated through. To reheat in the microwave, microwave on medium power in 30-second intervals until heated through.

Nutritional Information (Estimated)

Please note that the nutritional information provided below is an estimate and may vary depending on the specific ingredients used and portion sizes.

• Serving Size: 4 oz (113g)
• Calories: 400-500
• Fat: 30-40g
• Saturated Fat: 15-20g
• Cholesterol: 100-120mg
• Sodium: 500-700mg
• Carbohydrates: 20-30g
• Sugar: 15-25g
• Protein: 20-25g

The History of Burnt Ends

Burnt ends have a rich history rooted in Kansas City barbecue. They originated as the trimmed ends of brisket, often discarded or given away for free. Pitmasters discovered that these crispy, caramelized pieces were incredibly flavorful, and they eventually became a sought-after delicacy. Over time, chefs and home cooks began experimenting with using pork belly to create a similar, equally delicious version of burnt ends. Today, pork belly burnt ends are a staple of BBQ menus across the country.

Old Arthur: A Legacy of Flavor

Old Arthur’s BBQ sauce is a brand steeped in Southern culinary tradition. The brand’s commitment to quality and authentic flavor profiles makes it a perfect choice for elevating this burnt ends recipe. The sweet and tangy notes of Old Arthur’s sauce complement the richness of the pork belly, creating a symphony of flavors that will tantalize your taste buds.

Conclusion

Old Arthur’s Pork Belly Burnt Ends are a BBQ masterpiece that will impress your friends and family. With their irresistible flavor and tender texture, these bite-sized morsels are the perfect addition to any BBQ gathering. So fire up your smoker, gather your ingredients, and get ready to experience the ultimate BBQ indulgence!