Pork Belly Burnt Ends

[@johngalt2931]

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!

[@wlawhead]

Not sure how I ever smoked anything without this Channel. Thanks again!!

[@bubbaj6929]

I’ve done the pork belly candy but try this. Take the country style ribs and do then the same way. Soooooo freaking good!

[@Flint_Hyzermatic]

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.

[@grantgauvreau2744]

Just bought some from Costco and am excited to try it!

[@87jonvan]

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!

[@danielgeorge9254]

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]

Skin up or down for that?

[@Reel_Sober]

@@PhilipGragg Ever try this or get an answer? Sounds delicious lol

[@jeremysaum693]

@@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.

[@starwarsfanforlife]

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!

[@willkwasigroh2948]

Making these for the superbowl party. Super stoked to try them!

[@JackBurtonYT]

same!

[@theworldofjohn1972]

Just made these for a BBQ, these were the first thing gone. They are like candy! Will be making many more in the future!!!!

[@reidparker4453]

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.

[@Semiam1]

That’s what I do. Shake and smoke

[@scottchalupa3028]

These have become a family favorite!

[@kipnelson6348]

I don't see the sauce recipe in the comments. I typically HATE sauce, but i have to say that sauce sounds amazing and I want to try it.

[@torkmason]

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.

[@joelehman8291]

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.

[@patpack]

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!

[@aaronhawk4200]

I just about commented this same joke. It's funny because meat church rubs are terrible

[@ococococococ1058]

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.

[@WHSuperman2005]

Thought you said McRib at first 😂😂

[@jakekahle1206]

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!

[@danc1926]

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!

[@sms98bigblock]

That cutting board is bad ass!

[@andyknowles7523]

Dude seriously.

[@Nickcarter-e9n]

I tried this method and recipe, it was fantastic. I will do it again.

[@ryanw913]

Doing my first belly this weekend. Going with honey Hog Hot rub and the Trager Apricot sauce for burnt ends. Wish me luck!

[@infamouscalikennels]

Attended your bbq class in Feb and soon as I made it back I had to try the recipe for myself and these did not disappoint, super good.

[@MeatChurchBBQ]

Alpha_Mike88 I love to hear that!

[@frankkolachny5931]

I did this recipe last weekend and rocked it! Turned out fabulous

[@michaelchapin1976]

I followed it and they were really salty. Any idea why?

[@dougdruziak8795]

@@michaelchapin1976what seasoning did you use? And did you take the skin off

[@michaelchapin1976]

@@dougdruziak8795 i used the gospel seasoning. Skin was removed before i bought it. I made them since with kosmos q seasoning, nowhere near as salty.

[@9Evenstar]

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.

[@jameshorrocks2939]

Love that cutting board.

[@spoderman8414]

You can buy one from RoseWood Block & Co.

[@TerryWilliams3406]

Made these - again - today and they are like butter!

[@alvy_theone3916]

That cutting board is awesome! I mean so does the pork belly burnt ends...obviously lol. I dont think I've ever had pork belly burnt ends before.

[@jeannettedeblois691]

You have made me see the light brother! I am lip smackin saved praise be!

[@jakemeades356]

Gonna try this on Friday. First cook on my traeger, can’t wait! Brought back a few meatchurch rubs from my honeymoon, excited to try them!

[@nullpoint3346]

I think I've finally found my religion...

[@MeatChurchBBQ]

Haha welcome to the congregation!

[@drakeshumard2336]

Jesus is the way. But nothing wrong with some bbq

[@nullpoint3346]

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.

[@Charles.Wright]

Praise the lard!

[@nullpoint3346]

@@Charles.Wright *Hallelujah!*

[@rickprice9646]

Candied Jalapeno jalapenos haha... kick ass. I've got to do that, thanks for the recipe(link).

[@nathangilpin3193]

Followed this recipe but used Honey Hog and it was delicious!

[@danielroper18]

I recently been put onto meat church rubs, they are now my favorite, top notch stuff

[@Clodknocker]

I made these tonight with the meat church honey bacon BBQ and it was awesome 👌 😋....

[@crizz6397]

Probably my favorite BBQ recipe to make

[@shieldstexasbbq6786]

Those look amazing I love making these and checking out all the different ways to do it, keep it up man!

[@jaylancaster5503]

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!!

[@MeatChurchBBQ]

Fantastic!!!

[@starwarsfanforlife]

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!

[@noahb711]

Trying these out today! Step by step - minus the womp sauce and candy. Fingers crossed. Thank you guys so much for representing Texas at its finest.

[@bigboricua4573]

Looks amazing and delicious too, making them on Sunday. Hopefully they’ll turn out good

[@chriskline3159]

Yes!!! Love the gospel!!

[@jamesblair5971]

Ok need this in my belly I will be making this looks amazing!

[@andyjohnson712]

I’ve done these twice now, doing it again this weekend! The only thing I’ve found out (the hard way) it’s that they don’t travel too well.

[@jcrroadie]

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.

[@GunnyArtG]

Can’t wait to try this!

[@shockere2176]

Fantastic step by step every piece of info one needs to do this cool!!! Thank you for time, temp....etc!!! Subscribed for sure!!!

[@MeatChurchBBQ]

Thank you!!!!

[@stevenwilson8645]

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.

[@Bean-sz7sr]

One I'll definitely try! LOOKS really tasty!!

[@DragonScout31]

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.

[@fordland08]

the shake and bake method works well

[@davidcadena7882]

This is what I'm smoking this weekend for Mother's Day

[@Stempy]

In my smoker right now, testing it before Sunday, then round 2 haha.

[@jamesC.]

Very impressive video and I will try them this weekend.

[@woodbr1226]

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?

[@geektoad4498]

Just made these from your recipe this weekend, they were a smash hit! Thanks!

[@MeatChurchBBQ]

Awesome!

[@specialed3231]

Does the fat crisp up, and melt in your mouth on these?

[@caseygardner4406]

Subscribed. It’s 8am and I’m starving now.

[@jasonhollinger9513]

These look great. I’ve haven’t tried them with the cherry habanero. Definitely gonna give it a try.

[@Semiam1]

Amen Brother!

[@rileymclaughlin6350]

Trying these out today for the 4th of July bbq! After reading all the comments I’m excited for this one!

[@joshuaverdin2160]

Is it spicy when u put it on the meat jus asking if it’s kid friendly since it looks delicious

[@kenl3214]

That looks awesome! trying it today

[@allieandbo]

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.

[@allieandbo]

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.

[@MeatChurchBBQ]

Thank ya!

[@Maidiac]

Picked up a belly today to try this tomorrow 😋

[@mikemcwhorter2425]

Going to make this Sunday !

[@VictorGarcia-yc5vo]

Got some pork belly from Costco in strips and I think I’m giving this a go!! Thanks!!

[@cm12068]

Same, in the smoker right now.

[@VictorGarcia-yc5vo]

Charles Maria good luck! It’s my first time let’s see how this goes!

[@cm12068]

Best of lu

[@cm12068]

luck

[@davidyouel2140]

I got those this weekend. From now on I will be getting it uncut. They were too thin in restrospect. Good, but thin.

[@jimpalmer4061]

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!!

[@NorthTexasBBQAddicts]

Good video as always Matt, gotta love some Pork Belly Burnt Ends at any time. Cheers brother

[@Ceilidh69]

my mouth is watering

[@yellowssm]

Just made these and the taste amazing but some of the skin on top was very tough and very chewy. How do I avoid this?

[@SilbarPR]

Your channel is epic (and I love the rubs and hoodie, too!) Thank you. Be Safe.

[@braedenkilpack6472]

lol yeah

[@SmokeTubeBBQ]

Doing these and a wagyu tallow injected brisket for easter…should be a wild night of smoking

[@sprig6043]

Thank you

[@oldhead_]

Looks so good! Trying the method w gospel today..subbed

[@pakinamac238]

You guys really got some magic going on here!

[@CaptCraig]

This so going down on my pit this weekend. Woooooo!

[@Antonio-wb3fe]

Can I follow these same instructions with skinned pork belly, didn't realize yours were skinless

[@ThePiscatorian360]

Looks great!

[@raymondbillups2002]

Making this afternoon!

[@brad_neal]

Damn! Gonna try these out on the neighbors this weekend!

[@timothydahl4836]

Where is this recipe for the sauce in the comments? I'm just curious how much if each, he said 2 to 1 on the bbq sauce then says 1/3 of the rib candy.

[@trecherclay2996]

I just purchased two of your rubs - Honey Hog BBQ and Gospel rub. For my SuperBowl party, I plan to serve Brisket, brisket burnt ends and bacon burnt ends. I have a Traeger Silverton 620. My question is can I smoke my brisket and bacon burnt ends at the same time or do I need to finish the brisket first? If so, what temperature would you recommend? Thank you. Since watching your videos, I'm hooked! I can't wait to taste the goodness that I see you eating and enjoying in the videos.

[@jakevargas9741]

What's the reason for putting them on the very top shelf instead of the bottom?

[@inspiringgrillingcookingtr6821]

That looks awesome! Thanks for sharing

[@nicholaskanemauldin8880]

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!

[@Danny2k34]

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!

[@BrutalacePSN]

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?

[@NguyenReallyDoIt]

Do I flip the pork belly when smoking it or just leave it the whole time?

[@Motomami_tm]

Personally I’m all for the SPG simplicity on bbq but I have to try those sauces! Gotta go down to the church!

[@harrisgage]

Not mad about it, thanks Matt.

[@rueridge7597]

You’re nobody

[@ridipkaklao4514]

Looks awesome, my butcher gave me a piece of meat with half super unthick, i'm afraid it won't turn out good

[@teddyboy252]

Nice job brother

[@chriscaz1239]

Why put the pork belly on the top rack? Any reason not the bottom?

[@Whatsonthelift]

Should the pork pull or be more like bacon?

[@paulybeeo]

Is it possible to make this in an oven or a combination oven if I dont have a smoker? If yes, what time and temperature do you suggest?

[@fishlikethis82]

Any reason you are using the top rack?

[@vinny669922]

Did anyone else laugh out loud when he said most people only eat 2 to 3 bites

[@murphymagic]

No. I only laugh out loud when somebody tells me a joke or I hear something funny or I see a cow fall over.

[@therev2100]

@@murphymagic wooosh 🛫

[@game_sgame_s]

@@therev2100 but not really

[@rogermazuca4582]

I know I did. I was like appetizer? yeah right, people would be loading their plate up.

[@jordanputnam6973]

I made these for a party last year and they were gone in 5 minutes. This year I've got over 20lbs ready to smoke and I'm still not sure there will be any left over.

[@fredfredrico4917]

These look awesome! Maybe I could meet them in the oven with liquid smoke?

[@maxtpayne3218]

Do you trim that tough pork skin off before you season it and smoke it? I tried this method and everything was delicious except the pork skin was a little rubbery

[@PaulCarlson-sy4xf]

Man O Man, These are soooooo tasty!

[@shannoncole6425]

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. 🥴

[@markkeller9803]

Can I substitute apple cherry jalapeno pepper jelly instead of the Rib Candy?