Rum & BBQ Burnt Ends
Rum and BBQ Burnt ends can be done on the BBQ or in the oven. Burnt ends are synonymous in the bbq scene and they are so finger licking tasty and moorish, it is easy to see why they are so popular. We make it super easy to add flavour with our Rum and BBQ Sauce!
For Burnt ends you can use belly or shoulder, but the cooking technique pretty much applies to both.
Pork Should or Pork Belly
Apple cider vinegar
Apple or Pimento wood if done on the bbq
Chop up the pork shoulder or pork belly into roughly 1 inch cubes
Season with some salt and pepper before marinading in some Rum and BBQ sauce and leave to marinade for at least 4 hours
Set up the bbq to smoke 250F or the oven between 250F and 270F
On the bbq fill the aluminium pan with apple juice to keep moisture in the mean and make sure the pan is just below the meat on the grill.
Place the meat in the oven or on the grill
Fill a spray bottle with water for an Apple Cider Vinegar for spritzing. Whether in the oven or bbq i tend to spritz the meat every 30 - 45 mins.
once the meat reaches a temperature of about 140F I baste with more Rum and BBQ Sauce.
Cook until the meat reaches an internal temp of 190F
Voila! Perfect Pork burnt ends!!!