Iberico Pork Belly Burnt Ends

MAPLE BUTTER PORK BELLY BURNT ENDS

SLOW-FIRE, FAT-CAPPED, FLAVOR-LOADED

You don't bite these. They melt.

We take thick slabs of Iberico pork belly, score the fat cap, and let them ride low and slow over Quebracho coals until they render like butter. Then we hit 'em with a maple glaze that clings to every edge, soaking in smoke and sticking to your fingers like good barbecue should.

Inside this Vault drop, you get it all: the prep, the timing, the fire setup, and the exact temp to pull at 203°F for that fall-apart perfection. No teeth needed — just fire, patience, and a whole lotta flavor.

What You're Getting:

• The Iberico difference (and why it matters)
• Quebracho coal technique for next-level smoke
• The 203°F rule that changes everything
• Maple glaze that actually sticks
• Fat cap scoring that renders, not ruins

Truth: These are what BBQ competitions don't want you to know about. One bite and brisket becomes your second favorite.

This is a digital recipe download from the NY BBQ Guys Vault.