Bacon Burnt Ends are sticky little cubes of heaven. As far as I know, Travis from Heim BBQ in Fort Worth Texas came up with idea to cut slab bacon into cubes and call it “burnt ends”. I sincerely thank him for the idea and for sharing it with Texas and the world!
Bacon Burnt Ends just sounds delicious - and I promise you, they are. These are sticky, little cubes of heaven.
Author:Malcom Reed
Ingredients
4lbs Wright’s Unsliced Bacon
1/2 cup light brown sugar
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2 tablespoons Killer Hogs The BBQ Rub
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18oz Killer Hogs The BBQ Sauce
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6oz Kosmo’s Cherry Apple Habanero Rib Glaze
Directions
Prepare smoker or grill for indirect cooking at 250 degrees. Add 2 chunks of cherry wood or hot coals for smoke flavor
Remove bacon from packaging and cut into 1 ½ strips lengthwise. Cut each strip into 1 ½ cubes.
Combine the brown sugar and The BBQ Rub in a small bowl. Place the cubes of bacon in a large bowl and season with the sugar mixture. Toss to coal even.
Lightly coat chicken rack with canola cooking spray and place bacon burnt end pieces on the rack, Use multiple racks if necessary.
Place the racks on the smoker and cook for 1 hour. Flip each burnt end piece over and continue to cook for 1 additional hour.
Combine The BBQ Sauce and Rib Glaze. Remove the bacon burnt ends from the smoker and place each piece in a half size aluminum pan. Drizzle the sauce over the top and gently toss to coat even.
Place the pan back on the smoker and glaze for 20-30 minutes. Remove the pan from the smoker and allow cooling before serving.
