Korean Burnt Ends
Created by Pitmaster Rodney Scott, this deliciously sweet and spicy Korean Burnt Ends recipe featuring his signature Black Garlic Sesame Gochugaru Rub from The Spice House, is sure to please a BBQ crowd.
Yield: 4-6 servings
Preparation Instructions:
Cut the pork into 1.5” cubes
.
Season with the Gochugaru rub and salt. Cover and place in the refrigerator for 2hr minimum.
Remove the seasoned pork from the refrigerator and place in 250F smoker for 1-1.5hr
Remove from the smoker (pork should be fork tender, but not falling apart) and add to the BBQ Glaze
For the BBQ Glaze:
Mix the Rodney Scott's Other Sauce and rub together in a small mixing bowl.
Serve on a slice of your favorite white bread or Carolina gold rice, and garnish with some chopped scallions and cilantro.
thespicehouse.com
More About This Recipe
If you can't get your hands on Rodney Scott's Other Sauce, you can use your favorite barbecue sauce instead.
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