Let's Call Those Hogs: Dub Shack BBQ Presents Peachy Pork Belly Burnt Ends

Let's call those Hogs. 

My local Walmart and Sam's Club have been blessings for having two of the key elements of this recipe - but it has meant that I needed to drive a little bit further for the peach rub than I did for the pork belly. Also, since my friends are bringing the Weird Beer party back for the first time in a while, they were looking for something fun and tasty from your friendly pitmaster: Well, here it is. 

INGREDIENTS

Pork belly 

Kinder's Bourbon Peach BBQ rub

Dub Shack BBQ's Peachin' Ain't Easy barbecue sauce

Before I go into the process, this post is dedicated to my friend Bill aka BK - a great man who God decided to bring home in January and although he is missed by all who knew him, one thing he did was bring people together and expand his own family to include a ton of us as his "kids" and later, "grandkids" as our own families were created and grown. Also shout out to anyone who can find a beer with my name on it like he and his wife Carol did in one adventure to Asheville.

STEP ONE. You don't have to do a whole lot of trimming to pork belly as it is where everyone's favorite part of the pig comes from: bacon. Feel free to smoke it whole but for this application, I am making 2"x2" cubes and smoking them to a melt-in-your-mouth tenderness paralleled by only brisket burnt ends (recipe coming later this season). Your cubes don't have to be perfect but as a tailgating snack the size is appreciated. The reason for the sizing at this step is that the fat renders as it smokes; as you've heard before, fat is flavor. 

To make it a bit easier since Walmart has really stepped up its meat game and starting making pork belly available to the masses, it would be wise to slather yellow mustard on all sides before slicing into those nice cubes and liberally shaking all of that Kinder's Bourbon Peach rub on all sides, giving them a toss in an aluminum pan or bowl before placing them on a wire rack for their smoke bath. 

STEP TWO. Light your grill! In true Arkansan mode - and because I always say shop local, eat local - the PK grill gets this assignment for today. In a two-zone fire and since I'm giving the smoker the day off, bank the lit charcoals to one side with unlit ones away from them and the water pan positioned for a day's work. Once lit, add a few peach wood chunks throughout the charcoals; after all, these are peach pork belly burnt ends. We're here for a good time beating up on Bobby Petrino and Missouri State; why not remind the former head Hog of what he's missing out on? 

STEP THREE. Let the burnt ends cooks for a couple of hours before checking their internal temperatures. Around 180 degrees, pull the off the grill and give them an initial shower of Dub Shack BBQ's Peachin' Ain't Easy barbecue sauce and butter before returning to the grill in a disposable pan to fully reach 203 degrees when they are wicked-tender. Give them one more dunk in warm sauce, let them set on the grates for about ten minutes before returning to the pan to rest before serving.

This is what you want, mane

If you're just OK with the same old hot dogs, hamburgers, and cold salsa with stale chips at the next tailgate party, then that is fine by me. For an unexpected elevation to the event - and what gets you remembered for years to come - try something unique as these peach pork belly burnt ends and make it not only super tender but also the perfect blend of sweet and savory. For a relatively average cost (for 2022 - everything costs way too much), this is a winner and could very well be my favorite recipe of the year. As always, thank you for reading this post. Be blessed, be safe, be good to each other, and tell everyone that every day is a GREAT day for Dub Shack BBQ!