BBQ Recipes | Pork Belly Burnt Ends with Hardcore Carnivore

Tossed in signature sauce and smoked on a pellet grill, this burnt-end recipe from Jess Pryles is pure BBQ brilliance. Learn how to make it here and get her new burnt-end sauce at Academy.
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Hardcore Carnivore seasonings & rubs: bit.ly/33XhlBt
Hardcore Carnivore butcher paper: bit.ly/3m0bWzP
Hardcore Carnivore burnt ends sauce: bit.ly/3Cn3CFK
Keep watching more Recipe videos: bit.ly/34uhxrw
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RECIPE COURTESY OF JESS PRYLES
Pork Belly Burnt Ends
5lb pork belly, cut into 1-inch cubes
Hardcore Carnivore Sweet BBQ Rub seasoning
Hardcore Carnivore Red seasoning
Hardcore Carnivore Burnt End Sauce
Smoker of choosing
Neutral wood (oak or fruit wood)
Wire Rack
Foil Baking Pan
Aluminum Foil
-Prepare Smoker of your choosing 250F. A neutral wood such as Oak or even a fruit wood pairs nicely.
-Trim chilled pork belly into 1-inch cubes.
-Generously season with an equal amount of HC Sweet BBQ Rub and HC Red seasoning and place on a wire rack. The wire rack allows heat and airflow for an even cook on every piece.
-After about two hours remove pork belly pieces from smoker and place in a foil baking pan. Use one container of HC Burnt End sauce or your favorite recipe for burnt end sauce. Toss pieces well, cover with foil, and return to smoker for an hour.
-Remove foil after an hour and let cook, uncovered for an additional thirty minutes.
-Remove from smoker, let cool for a few minutes, and enjoy!
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[@kenfox22]

She's totally 🔥

[@brandon11182]

Has anyone tried the carnivore black on pork belly or a pork butt?

[@crushingbelial]

Just bought some of this sauce I am pumped to make some brisket

[@StandOutRemo]

Will academy ever sell Air Force 1