Direct Heat Pork Belly Burnt Ends | Swine & Bovine Barbecue

Rub:
1T kosher salt
1T coarse black pepper
1T paprika
1T light brown sugar
.5t cayenne

Sauce:
1c ketchup
1T yellow mustard
2T apple cider vinegar
2T worcestershire
1T coarse black pepper
2t crushed red pepper
2t granulated garlic
2t chili powder
2t paprika
1t celery seed
.25c light brown sugar
.25c water

Things I Use:
Sausage Stuffer
https://amzn.to/40u5Zke
Sausage Casings
https://amzn.to/3Hg2WDm
Sausage Pricker
https://amzn.to/3YjFwV4
12 Mesh Black Pepper
https://amzn.to/3KHjIxU
Charcoal Torch
https://amzn.to/3X2hwEF
Nitrile Gloves
https://amzn.to/3WIUEKN
Trimming Knife
https://amzn.to/3GdCs4T
Slicing Knife
https://amzn.to/3Z9LiZV
Chef's Knife
https://amzn.to/3Gwp6Rx
Charcuterie Book
https://amzn.to/3kMH9vl
Camera
https://amzn.to/3TNyGpn
-35mm Lens
https://amzn.to/3JODFBz
-24mm Lens
https://amzn.to/3Kpu8T7
-Wireless Microphone
https://amzn.to/3KDzB8r
-Shotgun Microphone
https://amzn.to/3lIkq4F
-Tripod
https://amzn.to/3zEfMrr