Mesquite Bean Smoked Pork Belly Burnt Ends
Pork belly burnt ends may have originated from Kansas City, but down here nothin’ touches our bbq grill without getting Texafied first! Since we always love a tasty challenge, we took the really...
Ingredients
- 4-5 pounds pork belly
- 2-3 tablespoons olive oil
- 5 tablespoons of your favorite BBQ rub (ours is Dillo Dust from LaRue Tactical)
- 1 9oz Cappadona Ranch Chili Pequin Mesquite Bean Jelly
- 4 tablespoons salted butter
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