If you buy Costco pork belly, it’s about 6lbs and comes sliced into 1-1/2” strips. Makes it super easy to cut into cubes. For the rub I put the cubes in a bigass tupperware container with nearly an entire can of rub and then just shake everything around until evenly coated.
I made these a few weekends ago following your technique from the BBQ class back in early February. Everyone loved them. A sweet old lady asked when my restaurant was opening!
There is only one Christian I respect, and yet his icon is constantly proclaimed to be satanic. The guy that requested to be crucified upside down because he didn't believe himself worthy of dying the say way his savior did.
Great recipe .. I put the pork belly cubes in a large zip lock bag and add the rub .. seal it and just shake it until all sides of the cubes are covered.
I am going to make these today for my wife’s work meeting to try it for the first time. I was going to take this to the Super Bowl party so I wanted to try it first and see how it was…wish me luck!
I used this recipe for the first time over the weekend for a baby shower that I was catering for a friend, and they were a *huge* hit. This recipe is gonna be a staple in my bbq rotation.
Meat Church "Honey Hog Hot" is the best rub we've ever tried. Hands down the perfect blend of sweet heat! Gonna try it with pork belly burnt ends this weekend!
I tried adding 1/4 teaspoon of pink curing salt per pound of pork belly to the seasoned cubes. Then refrigerate at least 24 hours. Then continue the recipe as in the video. Adds a little bacon like flavor. Amazing!
Just made these and they're amazing. I know the video is 4yrs old at this point. So when he says $35 for a full slab I wish that was the case. Paid that for half a slab, but totally worth it.
So I was apprehensive about eating pork belly this way because I'm not a fan of the texture of fat. I have to say this recipe was amazing! The fat rendered perfectly! These "burnt ends" we so good. Thank you for sharing.
Just made these. Followed the steps with the same MC Rub, Rib Candy and Mitch Sauce, with the exception of transferring them over to my gas grill during the glazing process at a lower temp, while waiting for company to come over. Absolutely Fantastic!! When Matt says just feel the texture with the probe, those of you that haven't done this before, trust me, you'll know. It's like sticking the thermometer in jello. It's that soft. Highly recommend this for a heavy appetizer.
Making this tomorrow. Man thanks to Matt only been with my smoker for a year but cooked so many things you name it. My ribs are perfection at this point! Too bad economy is not the best only done 1 brisket so far can’t spend $80 on a brisket these days for a family of 3 too much. Anyways thanks a lot. Love making food!
My family and friends love these. 1st thing gone at get togethers. I substitute regular habanero jelly i canned from my garden for the cherry blend. Works fine. Also use that Dr Pepper BBQ sauce that you had in another video. Excellent!
I made your recipe on my new Traeger last weekend and everyone LOVED them and they were gone in a flash. Making more along with the pulled pork this weekend. Thank you for your videos!!
You take us to Church every time! Love your videos. Keep it up Brother. It's obvious you Love what you do... Your never gonna work a day in your life!! Feed us with information. Thanks Matt.
I just completed my first batch, they taste amazing! I did half with Honey Hog and half with The Gospel! (I ran out of Gospel) I believe next time I will try some with Honey Hog Hot!
Hey Matt. A friend of mine introduced me to pork belly bites a while back and I combined your recipe with his. I use a combo of your Voodoo and Hot honey hog on the rub. For the sauce I use a peach reaper wing sauce that is Kroger Signature selections brand. You have to try it if you can get your hands on some.
Tried this for a group of 6 yesterday. Had to cook on bottom rack. I made about 1.5” cubes and the majority of them never really probed tender. Ended up leaving them on too long which dried the meat out a little. Flavors were great but a little dry, even with spritzing. Next time I’ll look at temps on thermapen and when it hits 200ish regardless of how it’s probing I’ll remove and toss in glaze and put them back on.
When's the next mass? This was divine intervention - heading to a friend's house tomorrow and doing a pork butt, some baby backs and needed something else to round out Swine Day. Watched this while browsing and picked up some belly....thank you sir!!
I see most pit masters season by putting the meat down on a rack then sprinkle with the seasoning and it gets all over the place. I just put the cubes in a gallon ziplock and sprinkle the seasoning in one at a time. Honey hog, and then close it up and shake it all around and then gospel and the same thing. They are coated and no muss, no fuss. Thoughts?
Glad to see you didn't dump 9lbs of brown sugar in there like I see some folks do. I"m a fan of that savory spicy mixture you have going as well. And that Meat Mitch Whomp Sauce has become my favorite now thanks to your video on the brisket burnt ends.
Also wanted to add, I did Poor Man Burnt ends (smoked chuck roast) last weekend using Meat Mitch and they were good. But nothing, and I mean nothing tops the only true burnt ends...KC style prime brisket.
I was cooking supper while making them and forgot them. I didn’t spray them and they were on nearly 3 hours before wrapping. Hope they turn out good. 🥴
Think they could probably be even smaller than 1 inch cubes so they are simple pop in your mouth bite sized snacks. These seem a little too big to throw the whole thing in your mouth and would take at least two bites to eat. Looks yummy either way though!
I have tried to make this twice. Both times it has been a wonderful taste! BUT.. both times, the skin has been way too tough and chewy. How can I prevent this?
Ever tried keeping skin on, keeping it whole, turning the skin to a crispy crackling. Then cube it up and go low and slow for the juicy, fall apart burnt ends, with a crispy crackling skin on top.
@@PhilipGragg usually that depends if your heat source is above or below what your cooking. The skin or fat cap act as a heat shield letting meat tender nicely.
Matt, I am new to the channel and also new to smoking and cooking meat. I’ve just purchased a new Traeger. What brand/type of knives do you recommend for cutting your meats? Love watching your videos man! Great stuff!
