BBQ Short Rib Chipotle Fondue
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Matt Eads is a former US Marine and self-taught grillmaster. Building on a lifelong passion for cooking and the memories of his dad’s less-than-stellar BBQ, Matt has learned the ways of the grill through reading, practical application, and a lot of trial and error.
10 lbs pork belly
¾ cup Head Country Championship Seasoning, The Original
1 cup Head Country Bar-B-Q Sauce, The Original
Butter
Brown Sugar
Honey
Equipment
Smoker or Grill
Wire Rack
Mini Muffin Pan
Aluminum Foil
Wood chunks, I use apple wood
Thermometer
275°F
2.5 - 3 hours
1. Heat the smoker to 275°F.
2. Cut the pork belly into 1.5 inch cubes.
3. Season the cubes all over with Head Country Championship Seasoning.
4. Arrange pork cubes on a wire rack, leaving space between each cube.
5. Place the rack into the smoker for 2 hours or until the internal temperature is about 170°F.
6. Remove the rack of cubed pork belly from the grill and bring inside.
7. Inside each cup of a mini-muffin pan, place a pat of butter and about 2 teaspoons of brown sugar.
8. Warm up the Head-Country Bar-B-Q Sauce in a pan over medium low heat to thin it out slightly.
9. Dip each cube of pork belly into the sauce to coat and place into one of the prepared muffin cups.
10. Once all of the cups are filled, drizzle each cube with a touch of honey and cover the entire pan with aluminum foil.
11. Return the covered pan to the cooker for about an hour or until a meat probe easily slides in and out of each cube.
12. Remove from the cooker, garnish, and serve.
