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.
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.
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.
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!
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!
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.
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.
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.
so I tried these on my traeger before I saw this and your channel and they came out ok but a little on the tough side. I'm going to try it again with your recipe but in your video it looks like the fat didnt render that well. Am I full of shit or does it even matter? I did your ribs last week and I was floored by how good they turned out. Earned a fan for life!
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 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.
Hi Matt, I LOVE all your rubs, keep them coming. I do have a question, at the 4 minute mark of the video, you spray the burnt ends using a spray bottle/spritzer. Can you tell me who makes that and where I can get one? Thanks!
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.
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?
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 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. 🥴
DAMN I need to move to TX! Just found out the local market sells Pork Belly now, but it's $6.99lb :( I know this video's 2 1/2 years old but I bet it still ain't close to $7lb down there.
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.
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!
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!
I know this is an older video but I tried this method and I didn’t get tenderness in the duration of time and temperature you used. My ends were tight without braising them. They tasted great but I don’t understand how you got tenderness in this timeline.
Looked like he tried to bite through the cube and was unsuccessful so he put the whole thing in his mouth instead. I haven’t tried this recipe but I suspect the tenderness wasn’t there based on his reaction and your comment. Don’t cook to time. Go until they are truly tender rather than “pro tender” (whatever that means). Also, go ahead and check the readout on the thermometer instead of just how it feels. I’d try 205°-210°. Just my opinion...I could be wrong.
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!
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
Problem is you’re not gonna taste the pellets on 250° you can’t go over 225° if you want to taste the pallets, so why wouldn’t you go at a lower temperature to get the pellet taste into the meat
Well, first time smoking since the weather turned decent, I seasoned mine the night prior but used a mango pepper sauce... Long story short, my pork belly didn't last 2.5 hours bc the sugars from the sauce burnt and killed it. Lesson learned.
You're only cooking it with the sauce for 30-45 minutes, not the whole time. You smoke them for 2 hours without sauce, then apply sauce and put back on the smoker for the final 30 or so minutes.
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?
Which do you prefer, brisket, or pork belly burnt ends? I’ve watched both videos and I think for my first time I may go for the pork belly just so I don’t ruin a pricy piece of brisket.
Matt, Love that butcher block you're working on it's beautiful. But, I wanted ask what kind of sprayer did you use here? What was in the spray and what pellets do you prefer for this cook? Love the videos and the Meat Church brand keep up the great work!!!
If you're looking to get a sprayer Amazon has them or just go to Lowe's and get a small 1/2 gallon or 2 liter pesticide sprayer , heck of a lot cheaper 😜
I think I've finally found my religion...
Haha welcome to the congregation!
Jesus is the way. But nothing wrong with some bbq
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.
Praise the lard!
@@Charles.Wright *Hallelujah!*
Did anyone else laugh out loud when he said most people only eat 2 to 3 bites
No. I only laugh out loud when somebody tells me a joke or I hear something funny or I see a cow fall over.
@@murphymagic wooosh 🛫
@@therev2100 but not really
I know I did. I was like appetizer? yeah right, people would be loading their plate up.
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.
Just bought some from Costco and am excited to try it!
I’ve done the pork belly candy but try this. Take the country style ribs and do then the same way. Soooooo freaking good!
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.
Skin up or down for that?
@@PhilipGragg Ever try this or get an answer? Sounds delicious lol
@@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.
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.
“One inch cube”? Is that a Texas inch? Don’t get me wrong, I ain’t mad. But a lot of those cubes look more like two inches!😂😂😂
Right? I'm a carpenter. Those are 1 1/2" - 1 3/4" all day.
Not sure how I ever smoked anything without this Channel. Thanks again!!
That cutting board is bad ass!
Dude seriously.
Candied Jalapeno jalapenos haha... kick ass. I've got to do that, thanks for the recipe(link).
Salvation……1 inch cubes at a time.
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!
Please don't tell my ol' lady that those cubes are an inch in length and/or depth.
Love that cutting board.
You can buy one from RoseWood Block & Co.
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!
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.
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.
Making these for the superbowl party. Super stoked to try them!
same!
I’d love to try this but since all the butcher shops have been ran through I can’t get a belly.
Thank God I own a meat company.
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.
That’s what I do. Shake and smoke
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?
Ok need this in my belly I will be making this looks amazing!
2-3" cubes lol
Is the pork belly salt cured. I tried it with a small one I got at the grocery store, way to salty.
Raw. Not cured.
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.
so I tried these on my traeger before I saw this and your channel and they came out ok but a little on the tough side. I'm going to try it again with your recipe but in your video it looks like the fat didnt render that well. Am I full of shit or does it even matter? I did your ribs last week and I was floored by how good they turned out. Earned a fan for life!
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.
Your channel is epic (and I love the rubs and hoodie, too!) Thank you. Be Safe.
lol yeah
Doing my first belly this weekend. Going with honey Hog Hot rub and the Trager Apricot sauce for burnt ends. Wish me luck!
Just made these for a BBQ, these were the first thing gone. They are like candy! Will be making many more in the future!!!!
think i could eat that entire pan on any given football day... Hey sir, where do you get your gloves?
Why put the pork belly on the top rack? Any reason not the bottom?
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 just about commented this same joke. It's funny because meat church rubs are terrible
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.
Who actually eats "3 or 4 bites"? A canary? God Bless Texas! That Pork belly is really a 2-man meal!
You sir are peddling crap. Get rid of the condiments and this would be worth watching!
Question from a noobie to smoking. What is he using for gloves?
Did you get that “spritzer” from an skymall catalog lol?
Hi Matt, I LOVE all your rubs, keep them coming. I do have a question, at the 4 minute mark of the video, you spray the burnt ends using a spray bottle/spritzer. Can you tell me who makes that and where I can get one? Thanks!
I got this at my local feed store - www.qcsupply.com/orange-compression-sprayer-1-1-2-liter-or-2-liter.html
Looks so good! Trying the method w gospel today..subbed
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.
It looks like you were going to eat that piece there before you sauced them!!
Can I substitute apple cherry jalapeno pepper jelly instead of the Rib Candy?
Where did you get that sprayer/spritzer?
Looks awesome, my butcher gave me a piece of meat with half super unthick, i'm afraid it won't turn out good
These look awesome! Maybe I could meet them in the oven with liquid smoke?
Looks amazing and delicious too, making them on Sunday. Hopefully they’ll turn out good
Found some certified duroc at local grocer for $2.99lb
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?
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!
Damn! Gonna try these out on the neighbors this weekend!
Good video as always Matt, gotta love some Pork Belly Burnt Ends at any time. Cheers brother
I would have that for dinner with grilled pineapple and mixed grilled veggies
Hey that's a good idea, pork belly burnt ends kabobs
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. 🥴
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.
Alpha_Mike88 I love to hear that!
I can get down with meat church! Thanks for the how to! Will be subbing for future meat gospel!
🙌🏻
DAMN I need to move to TX! Just found out the local market sells Pork Belly now, but it's $6.99lb :( I know this video's 2 1/2 years old but I bet it still ain't close to $7lb down there.
Fantastic step by step every piece of info one needs to do this cool!!! Thank you for time, temp....etc!!! Subscribed for sure!!!
Thank you!!!!
I made these tonight with the meat church honey bacon BBQ and it was awesome 👌 😋....
I'm watching a bunch of his videos. One thing stands out different. He is really skinny for a pit master.
Can I follow these same instructions with skinned pork belly, didn't realize yours were skinless
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.
12 pound pork belly for 35 bucks 😂 I miss precovid prices.
Right
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!
As soon as you said cowboy candy jalapeños you got A lake and a subscribe from me and I’m gonna watch a video👍
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!
I did this recipe last weekend and rocked it! Turned out fabulous
I followed it and they were really salty. Any idea why?
@@michaelchapin1976what seasoning did you use? And did you take the skin off
@@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.
This is what I'm smoking this weekend for Mother's Day
In my smoker right now, testing it before Sunday, then round 2 haha.
I wish I could find a pork belly that big for $35.00 dollars.
I know this is an older video but I tried this method and I didn’t get tenderness in the duration of time and temperature you used. My ends were tight without braising them. They tasted great but I don’t understand how you got tenderness in this timeline.
Looked like he tried to bite through the cube and was unsuccessful so he put the whole thing in his mouth instead. I haven’t tried this recipe but I suspect the tenderness wasn’t there based on his reaction and your comment. Don’t cook to time. Go until they are truly tender rather than “pro tender” (whatever that means). Also, go ahead and check the readout on the thermometer instead of just how it feels. I’d try 205°-210°. Just my opinion...I could be wrong.
confused at the end. in Australia, if we eat something and say "im not mad about it", it usually means it's not very good, kind of blah!
Got some pork belly from Costco in strips and I think I’m giving this a go!! Thanks!!
Same, in the smoker right now.
Charles Maria good luck! It’s my first time let’s see how this goes!
Best of lu
luck
I got those this weekend. From now on I will be getting it uncut. They were too thin in restrospect. Good, but thin.
Going to make this Sunday !
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!
Followed this exactly and they came out tough and chewy unfortunately
Take me to (meat) church
👊🏽
3 or 4 bites...LOL! My family goes to TOWN on these!
Worst time to watch this jus b4 bed! Ive got the munchies hard now 👍
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
Problem is you’re not gonna taste the pellets on 250° you can’t go over 225° if you want to taste the pallets, so why wouldn’t you go at a lower temperature to get the pellet taste into the meat
35 bucks, I wish. It’s 10 bucks a pound out here.
Be lucky if $35 got you 2 pounds of pork belly here in Australia
Well, first time smoking since the weather turned decent, I seasoned mine the night prior but used a mango pepper sauce... Long story short, my pork belly didn't last 2.5 hours bc the sugars from the sauce burnt and killed it. Lesson learned.
You're only cooking it with the sauce for 30-45 minutes, not the whole time. You smoke them for 2 hours without sauce, then apply sauce and put back on the smoker for the final 30 or so minutes.
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?
TO BE CLEAR: YOU’RE not CURING With pink NITRATES CORRECT?
Any help for people without grills? My apartment complex don’t allow grills 🧐🧐🧐🧐
Which do you prefer, brisket, or pork belly burnt ends? I’ve watched both videos and I think for my first time I may go for the pork belly just so I don’t ruin a pricy piece of brisket.
Try if with left over brisket
Matt, Love that butcher block you're working on it's beautiful. But, I wanted ask what kind of sprayer did you use here? What was in the spray and what pellets do you prefer for this cook? Love the videos and the Meat Church brand keep up the great work!!!
He clearly said cider vinegar spritz , and that is the B.O.S ( Big Orange Sprayer )
Allen Wilson thanks Allen 😁
If you're looking to get a sprayer Amazon has them or just go to Lowe's and get a small 1/2 gallon or 2 liter pesticide sprayer , heck of a lot cheaper 😜
Yeah I looks at those butcher blocks, they’re 335 bucks....
what kind of container is your spritzer looks great would love to get one
howtobbqright has it
Also buy it at attwoods home and ranch if you have one handy for $21
I made these but the skin layer was tough. Is it better to buy skin-off? Or is there a method to soften up the skin?
Skin off
Just a question...why did you use the top rack as opposed to the bottom? Is it to make sure you don't burn them by putting them too close to the heat?
Hey counter clock podcast stole your theme song...Ashley flowers is renowned for plagiarism. Also can't wait to try this recipe.
Followed this recipe but used Honey Hog and it was delicious!
This so going down on my pit this weekend. Woooooo!
I hate when cooks use sauces and spices that you can't go get from the grocery store. Really annoying.
Your grocery store sucks. Go to Ace hardware for meat church rubs.
'Hour ... hour and a half" WHICH?! "30-..45 minutes," WHICH?!?!
Why did it sound crunchy?
Is it spicy when u put it on the meat jus asking if it’s kid friendly since it looks delicious
I got the same size of yours Matt from Costco for $36.80
What's the reason for putting them on the very top shelf instead of the bottom?