Iowa BBQ Pork Belly Burnt Ends on the Arteflame Grill

Introduction

If you're craving tender, caramelized BBQ pork belly burnt ends, this Iowa-inspired recipe is for you. Using an Arteflame grill, we lock in the juices with a high-heat sear, then slowly render the fat on the flat top cooktop, infusing each bite with rich, smoky flavor.

Ingredients

• 3 lbs pork belly, skin removed, cut into 1.5-inch cubes
• 2 tbsp butter, melted
• 3 tbsp BBQ rub (your favorite blend)
• 1/2 cup BBQ sauce
• 1 tbsp honey
• 1 tbsp brown sugar
• 1 tbsp apple cider vinegar
• 1 tsp smoked paprika
• 1/2 tsp black pepper
• 1/2 tsp kosher salt

Instructions

Step 1: Fire Up the Arteflame Grill

1. Pour some vegetable oil on three paper napkins and place them inside the Arteflame grill.
2. Stack firewood over the napkins.
3. Light the napkins and allow the fire to build for about 20 minutes until the grill is ready for cooking.

Step 2: Prep the Pork Belly

1. Pat the pork belly cubes dry with a paper towel.
2. Coat each piece with melted butter.
3. Season generously with the BBQ rub, ensuring even coverage.

Step 3: Sear the Pork Belly

1. Place the pork belly cubes on the center grill grate over 1,000F heat.
2. Sear each side for about 30-45 seconds to lock in juices.

Step 4: Slow Cook on the Flat Griddle

1. Move the seared pork belly onto the Arteflame flat cooktop towards the outer edges where the temperature is lower.
2. Let them cook slowly for about 90 minutes, flipping occasionally.

Step 5: Caramelize with BBQ Sauce

1. In a small bowl, mix BBQ sauce, honey, brown sugar, apple cider vinegar, smoked paprika, salt, and black pepper.
2. Brush the sauce over the pork belly.
3. Allow the pieces to cook for another 15 minutes, turning occasionally, until they develop a crispy caramelized exterior.

Step 6: Rest and Serve

1. Remove the pork belly burnt ends when the internal temperature reaches 195F.
2. Let them rest for 10 minutes before serving.

Tips

• Remove the pork belly from the grill when it reaches 180F, as it will continue cooking while resting.
• For extra smokiness, add a chunk of wood to the fire.
• Use a meat thermometer for accuracy.
• Keep your BBQ sauce warm on the flat cooktop before brushing.

Variations

1. Spicy Burnt Ends: Add 1 tsp cayenne pepper and 1 tbsp hot sauce to the BBQ sauce mixture.
2. Sweet & Tangy: Mix in 2 tbsp pineapple juice for a tropical twist.
3. Korean-Inspired: Replace BBQ rub with Gochujang and soy sauce for an umami-packed kick.
4. Maple-Glazed: Substitute honey with 2 tbsp pure maple syrup.
5. Garlic Butter: Add 1 tbsp minced garlic to the melted butter for extra flavor.

Best Pairings

• Grilled corn on the cob brushed with butter
• Cast iron mac and cheese on the flat cooktop
• Smoky baked beans cooked on the griddle
• Pickled jalapeños for a tangy bite
• A cold craft beer or a glass of bourbon

Conclusion

BBQ pork belly burnt ends on the Arteflame grill are the perfect balance of smoky, crispy, and caramelized flavor. With the reverse searing method, these bites turn out juicy and irresistible. Fire up your Arteflame and enjoy!