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Kita Roberts | Girl Carnivore

Grill season doesn't wait for warm weather

Published about 3 hours ago • 1 min read

​BEEF | PORK | POULTRY | SEAFOOD | LAMB | SHOP​

Sticky Smoked Pork Belly Burnt Ends

Crispy, sticky, and caramelized all the way through. Cube the belly, smoke it low, sauce it, and finish it until each piece is lacquered and impossible to stop eating.
Grill Season has officially kicked off.

🍽️ WEEKNIGHT WINNERS

Sharp Tip:

Score the fat cap on a pork belly in a crosshatch pattern before smoking. It lets the rub penetrate deeper and gives you more surface area for the bark to develop. Most people skip this step. It's the difference between good and the-whole-thing-is-gone-in-ten-minutes.

⏳ WEEKEND PROJECT

DRY RUBBED SMOKED BABY BACK RIBS

The first rib cook of the season deserves to be done right. A solid dry rub, low and slow smoke, and no shortcuts. This is the weekend project that reminds you why you own a smoker.

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Kita Roberts | Girl Carnivore

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