Smoked Pork Burnt Ends with Yuzu Hot Salt

Smoked Pork Burnt Ends with Yuzu Hot Salt

Ingredients:

• 1 pork belly (about 3 lbs) or lean country-style ribs, skin removed, cut into 1 ½-inch cubes
• 2–3 tbsp yellow mustard (binder)
• ½ cup BBQ rub (Kairos Coffee Rub or your favorite)
• Firecracker Farm Yuzu Hot Salt — to taste
• ½ stick (4 tbsp) unsalted butter, cubed
• ½ cup BBQ sauce (your favorite blend)
• 2 tbsp honey (Sonoran Honey Co.)

Instructions:

1. Prep the Pork

Cut pork belly into cubes and toss with yellow mustard. Coat generously with BBQ rub and a few grinds of Firecracker Farm Yuzu Hot Salt.

2. Smoke — Stage 1

• Preheat smoker to 250°F (121°C) using hickory, oak, or fruitwood pellets.
• Arrange pork cubes on a wire rack or directly on the smoker grates.
• Smoke for 2½–3 hours, until a deep mahogany color and bark form.

3. Smoke — Stage 2 (The Braise)

• Transfer cubes into a foil pan. Add butter, honey, BBQ sauce, and a touch more Firecracker Farm Yuzu Hot Salt. Toss to coat evenly.
• Cover tightly with foil and return to the smoker for 1½–2 hours, until tender and caramelized.

4. Finish

• Uncover, stir, and let cook uncovered for another 15–20 minutes to set the glaze.
• Rest briefly before serving.

Cucumber Salad (Crisp + Tangy)

Ingredients:

• 2 English cucumbers, thinly sliced
• 2 tbsp rice vinegar
• 1 tbsp olive oil (or sesame oil for extra depth)
• 1 tsp honey
• 1 tsp Firecracker Farm Yuzu Hot Salt
• 1 tbsp fresh dill or cilantro (optional)

Instructions:

1. Toss sliced cucumbers in a bowl.
2. Whisk together vinegar, oil, honey, and Yuzu Hot Salt. Pour over cucumbers.
3. Mix well and chill for 15–20 minutes before serving for maximum flavor and crunch.

Pro Tip:

These burnt ends pair perfectly with cold beer, backyard sunshine, and good company. The Yuzu Hot Salt brings a subtle citrus lift that makes the smoky-sweet combo sing.

About the Author Dave Sands

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Dave brings his passion for food and culinary experience as host of The Food Origins Podcast (Listen on Spotify or Apple Podcast - Also on 17 other listening platforms including Google, Stitcher and many others.)

Dave was born and raised in San Francisco, CA. Growing up Japanese and Caucasian , Dave was exposed to many cultures and cuisines immediately. Watching and learning from his late Mother set the seeds of his pure joy of cooking. As a graduate of the City College of San Francisco’s Hotel & Restaurant program, Dave cooked professionally all over the San Francisco Bay Area for five years working in numerous restaurants, catering and corporate food services. With some unfortunate burn out, Dave went on work as a service advisor for a high end car dealer. While working there, he transitioned to one of his dream jobs as a San Francisco Police Officer. After 15 years in Law Enforcement, injuries caused Dave to retire. Cooking became my therapy after my Mother passed away. Dave always cooked throughout his careers, sharing many dishes to family , friends and coworkers. Dave has been fortunate to have met a wide range of people from many aspects of life and can’t wait share their food origin stories!

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