[youtube https://www.youtube.com/watch?v=bis1aYacet8&w=580&h=385]
We got some double trouble BBQ today with some pork belly burnt ends and country ribs using the Slow N Sear on a Weber Kettle Grill.
Get your grill going to 225-250 degrees, set up for indirect cooking. Cube the pork belly and then lavish with your favorite rub. Rub those country ribs, too.
When grill temp is ready, throw the meat on. Cook the pork belly for a couple hours, then remove. Put the cubes in an aluminum pan, add some sauce and brown sugar, cover with foil, and put back on the grill for a couple more hours. The burnt ends are done when they’ve got a squishy texture, and hit around 200 degrees. When they’re ready, take ’em off and hit ’em with some more sauce. Enjoy!
For the country ribs, cook low and slow until internal temp hits around 180 degrees. Sauce and enjoy!
Korean BBQ Sauce:
2 tablespoons Asian Hot Pepper Sauce
1 tablespoon honey
1 tablespoon brown sugar
2 teaspoons soy sauce
2 teaspoons rice vinegar
OPTIONAL: 1 tablespoon hot sauce
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Purchase the Slow N Sear:
Adrenaline BBQ Company YouTube:
https://www.youtube.com/channel/UC2kWUd9CXbrBGVfRk-py0eQ
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Old Bossa by Twin Musicom is licensed under a Creative Commons Attribution license (https://creativecommons.org/licenses/by/4.0/)
Artist: http://www.twinmusicom.org/
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