The Pork burnt ends in Kansas City style barbecue are considered a true delicacy in barbecue cooking.
These are flavorful pieces of meat derived from smoked meat fats, from pork belly in the case of pork burnt ends, or from brisket.
Due to the higher fat content of the brisket point, it takes longer to fully cook and allow the fat and collagen to render.
This longer cooking gave rise to the name “burnt ends”.
A “proper” burnt end should display the bark on at least one side.
The bark develops when the dry rub, smoke, and meat proteins combine, initiating a chemical reaction that develops the flavorful “crust”.
In Kansas City BBQ style, they are usually served with Kansas City BBQ sauce on top or on the side, or in sandwiches, or accompanied by a variety of other dishes like baked beans and fries.
Ideally, you should purchase a pork belly with a balanced fat-to-meat ratio by asking your butcher for the center cut of the belly.
- Difficulty: Medium
- Cost: Medium
- Rest time: 15 Minutes
- Preparation time: 15 Minutes
- Portions: 4 people
- Cooking methods: Other
- Cuisine: American
- Seasonality: All seasons
Ingredients
- 3.3 lbs pork belly
- to taste barbecue sauce (Kansas City style*)
- to taste seasoned salt
- to taste pepper
- to taste ground turmeric
- to taste paprika
- to taste garlic and onion powder
Tools
- 1 Smoker smoker
- Wood chips
Steps
Preheat the smoker to 248 degrees Fahrenheit.
Remove the skin from the pork belly.
Cut the pork belly into cubes about 1 to 2 inches.
Add the dry rub – you can also purchase a ready-made one –
Place the pork belly cubes on a rack before adding them to the smoker.
This helps smoke circulation and makes it easier to move the cubes in and out of the smoker.
Smoke the pork belly cubes with the fat side up for about 2 1/2 hours. Keep apple wood chips moist by spraying them every 40 minutes with a water and vinegar mix.
When the internal temperature of the pork belly cubes reaches 165 degrees Fahrenheit, (it’s advisable to use a meat thermometer) remove them and dress with Kansas City style BBQ sauce or your preferred sauce.
Place the pan (uncovered) on the smoker until all the liquid has reduced and caramelized. This will take about 45 minutes.
Let them rest covered outside the smoker for 15 minutes.
*Kansas City BBQ sauce
The Kansas City style BBQ sauce is a sweet and tangy barbecue sauce characterized by a very pronounced acidic note that perfectly contrasts the flavors developed by the rub and smoke during the long cooking.
Its main components include tomato sauce, molasses, and vinegar. Quite strong and sweet for Italian palates, you can replace it with the classic BBQ Sauce.
Its main components include tomato sauce, molasses, and vinegar. Quite strong and sweet for Italian palates, you can replace it with the classic BBQ Sauce.
Its main components include tomato sauce, molasses, and vinegar. Quite strong and sweet for Italian palates, you can replace it with the classic BBQ Sauce.
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FAQ (Questions and Answers)
Are there other versions?
Yes, hot dog burnt ends.
Hot dogs replace the pork belly in the recipe above, but the cooking times are reduced.
