Looking to add a little ‘kick’ to your after-dinner party or mid-afternoon snack? We have the perfect solution. Maple bacon bourbon sriracha burnt ends are a sumptuous, fatty, crunchy, and flavor-filled barbecue food staple that is simply to die for.
Curious about how to make tender burnt ends for your next barbecue sandwich, picnic, or weeknight dinner? Check out our easy recipe and follow these step-by-step instructions to make maple bacon bourbon sriracha burnt ends in no time.
Ingredients
-
2-3 pounds of pork belly
-
Tablespoon of olive oil
-
3 tbsp. of butter
-
Bear Mountain Bold BBQ pellets
-
1 tbsp. brown sugar
-
Pinch of Smoked Maple Sriracha rub
-
Tablespoon of maple syrup
-
Tablespoon of sriracha sauce
-
Tablespoon of green onions
-
Tablespoon of toasted sesame seeds
Method
-
Cut 2-3 pounds of pork belly into 1.5” cubes
-
Use the olive oil to bind the meat
-
Season the pork belly with a tablespoon (or so) of smoke maple sriracha rub
-
Smoke the meat at 250 degrees Fahrenheit for 2 hours using the Bear Mountain Bold BBQ pellets
-
Put the pork belly in a pan
-
Add 3 tbsp. of butter
-
Add 1 tbsp. of brown sugar
-
Dust the outside of the pork belly with the dry sriracha rub
-
Wrap the pork belly in foil
-
Soak the pork belly for 1.5 hours until the temperature reaches 203 degrees Fahrenheit
-
Plate the pork belly
-
Add maple syrup, sriracha, green onions, and toasted sesame seeds to the top of the pork belly
We highly recommend using the Bear Mountain BBQ Bold BBQ Pellets to add a smoky flavor to the pork belly! You can purchase these pellets online or at Lowe’s stores. Plus, using the Spiceology Smoked Maple Sriracha Rub is ideal for adding a nice bit of spice and smokiness to your pork belly.
This recipe makes approximately 8-12 servings, so you can even double or triple the recipe for big parties! Keep in mind you will need to get an extra rub to coat the outside of each pork belly.
