This easy smoker recipe teaches you the best way to make crisp and crackly pork stomach burnt ends. Seasoned with a smoky dry rub and completed with BBQ sauce, it’s an all the time crowd-pleasing snack, small plate, or appetizer.
Do you love pork stomach? Take them up a notch with this pork stomach burnt ends recipe.
Whereas much like pork stomach, these crispy and crackly bites of smoky goodness are loaded with taste and deceptively enjoyable to make (significantly!). Truthfully, they’re much more scrumptious!
Desk of Contents
Why this recipe works
I like whipping out my Traeger grill to make these mouthwatering bites that are deceptively straightforward to whip up.
- Good texture. Smoking the burnt ends leads to most tenderness and an irresistible CRUNCH.
- Unbelievable taste. Whereas pork stomach is decadent by itself, a easy dry rub and a wealthy ending glaze take this recipe to the subsequent stage.
- Crowd-pleasing celebration meals. There’s a cause why that is the FIRST dish that will get polished off at each occasion I carry it to!
What are burnt ends?
Burnt ends are a preferred BBQ dish made out of slow-smoked cubed meat (often brisket or pork) that’s glazed in a candy sauce after which caramelized.
Substances wanted
Smoked pork stomach burnt ends are really easy, and in addition to brown sugar and spices, there isn’t a lot else that’s wanted to make. Here’s what you’ll want:
- Pork stomach. Go for a well-marbled slab of pork stomach with out the pores and skin.
- Brown sugar. The sugar provides sweetness to the dry rub and helps kind a caramelized crust across the meat. Both mild or darkish brown sugar works.
- Dry spices. The remainder of the pork dry rub is made with paprika, crimson chili pepper, onion powder, garlic powder, salt, and black pepper. In case you are a bit cautious of the recent spices, don’t fret- it solely provides a refined warmth that enhances the dish.
Glaze
- BBQ sauce. Use your favourite store-bought or do-it-yourself BBQ sauce to brush over the burnt ends.
- Honey and brown sugar. These two improve the barbecue glaze and assist kind a flavorful, crispy exterior layer referred to as the “bark.”
- Butter. For a wealthy taste and mouthfeel.
The right way to make pork stomach burnt ends
Traeger pork stomach burnt ends are really easy: simply bear in mind to pat dry the pork fully earlier than seasoning it.
- Season the pork stomach: Combine the pork stomach dry rub substances in a small bowl. Lower the pork stomach slab into bite-sized cubes and rub them with the seasoning combination.
- Smoke the pork stomach: Place the pork stomach items on a wire rack, then cook dinner them within the smoker till the meat takes on a darkish crimson colour.
- Add the sauce: Switch the pork to an aluminum dish. Add the BBQ sauce, brown sugar, honey, and butter.
- Proceed smoking: Cowl the pan with foil and proceed smoking till the meat has an inner temperature of 200ºF.
- Make it crispy: Lastly, take away the foil and proceed smoking for 10 minutes to assist thicken the glaze and to get the burnt ends crispy. Serve and luxuriate in!
Are you able to bake this?
Do you know pork stomach burnt ends might be baked within the oven? Right here is the method to take action:
- Preheat oven to 275°F (135°C).
- Season pork stomach cubes with dry rub.
- Bake for two.5-3 hours.
- Glaze pork stomach, then bake for an extra 20-Half-hour.
Simply bear in mind to test the interior temperature of the pork. Totally cooked pork ought to be 200°F.
Tricks to make one of the best recipe
- All the time pat the meat dry: Use paper towels to pat the pork stomach dry earlier than making use of the dry rub. This helps the rub stick with the meat and gives you crispier outcomes.
- Apply the rub upfront: Do you know you can deepen the flavors by rubbing the pork stomach dry rub over the meat a couple of hours earlier than or the night time earlier than cooking? We regularly do that and see an enormous distinction in taste.
- Use gentle wooden chips: Gentle fruit woods, like apple, cherry, or pecan, complement the fragile taste of the pork stomach. I like to recommend avoiding stronger kinds of wooden, like mesquite and hickory. These can generally be a bit too overpowering.
- Relaxation earlier than serving: When the burnt ends are achieved, take away them from the smoker and allow them to relaxation for 15 to twenty minutes. This provides the juices time to soak again into the meat, leading to a extra flavorful and succulent dish. Sure, I do know it’s onerous to withstand, however belief me: it’s value it!
Taste variations
Put your individual spin on this recipe by customizing the spice rubs or sauces:
Dry rub spices: Combine and match the seasonings within the dry rub to search out your good taste. For extra warmth, add cayenne pepper or crimson pepper flakes. I like heat and smokiness, so typically add cumin and/or mustard powder.
Glaze: The honey, brown sugar, and butter within the ending glaze are non-negotiable. You possibly can, nonetheless, swap the BBQ sauce for any candy and savory sauce.
Storage directions
To retailer: As soon as cooled, refrigerate the pork stomach items in an hermetic container for 3 to 4 days.
To freeze: If you wish to freeze leftover burnt ends, allow them to cool, then wrap them in foil or plastic and place them in a ziplock bag. Freeze for as much as 3 months. Thaw within the fridge in a single day earlier than reheating.
To reheat: You possibly can reheat the pork in a baking dish in a 350ºF oven till they’re warmed by means of.
Extra smoky barbecue recipes
Often requested questions
It’s as much as you! I wish to take away the pork pores and skin as a result of it may be fairly robust and chewy. Plus, with out the pores and skin, the spice rub sticks simply, and the smoke higher penetrates the meat, leading to a extra flavorful completed dish.
Pork stomach burnt ends have to be cooked low and gradual to allow them to keep tender. Leaving them within the smoker for too lengthy or cooking them at too excessive of a temperature will trigger the fats and moisture to render out, leaving the meat robust and dry.
Sure, you’ll be able to overcook pork stomach burnt ends. It’s vital to keep watch over the smoker and use a dependable meat thermometer to keep away from overcooking. You need the pork to be cooked to an inner temperature of 195ºF to 205°F (90ºC to 96°C).
Forestall your display from going darkish
Preheat the smoker to 250F.
Lower the meat into 2-inch cubes.
In a small bowl, mix the brown sugar, paprika, salt, crimson chili pepper, onion, garlic and pepper. Rub the meat with the spice combination to cowl it effectively.
Place the meat on a wire rack and place it on the smoker for two hours or till it will get a darkish crimson colour.
Switch the pork to an aluminum dish and add BBQ sauce, brown sugar, honey, and butter.
Cowl with foil and return to the smoker for one more 60 minutes till the meat reaches an inner temperature of 200F.
Take away the foil and cook dinner for one more 10 minutes to crisp the meat and thicken the sauce.
- Preheat oven to 275°F (135°C).
- Season the pork as instructed.
- Line on a big baking sheet and bake for two 1/2 hours.
- Toss by means of the barbecue sauce, brown sugar, honey, and butter.
- Place again within the oven and bake for one more 20-Half-hour, or till crispy.
Serving: 1servingEnergy: 275kcalCarbohydrates: 14gProtein: 18gFats: 20gSodium: 1520mgPotassium: 408mgFiber: 0.4gSugar: 18gVitamin A: 324IUVitamin C: 5mgCalcium: 27mgIron: 1mgNET CARBS: 14g
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