More ▾
Pork Belly Burnt Ends
From meatchurch.com
| prepPrepare smoker to 250°F / 120°C | ||||||
| 1/2 skinless pork belly, cubed 1" × 1" | Season pork belly cubes liberally | Rest seasoning 15–30 min | Smoke fat-side down 250°F / 120°C, 3.5 hr until 195°F internal | Transfer to aluminum pan, toss with sauce & jelly | Smoke uncovered 250°F / 120°C, 45 min until caramelized | Cool 15 min, serve |
| Meat Church Honey Hog | ||||||
| 1 sheet pan | ||||||
| 2 parts favorite sweet BBQ sauce | ||||||
| 1 part Peachy Peach Texas Pepper Jelly Rib Candy | ||||||
Read left to right — each column combines what's behind it. Tap a step to check it off, or an ingredient to mark it as one you have.
Any recipe can look like this.
Paste a recipe, a link, or a photo of a cookbook page — get back the whole thing in one look.
Try it — it's free