Скачать с ютуб Sticker Mule Mule Sauce Pork Belly Burnt Ends with PS Seasonings Apple Pie Rub в хорошем качестве

Sticker Mule Mule Sauce Pork Belly Burnt Ends with PS Seasonings Apple Pie Rub

#stickermule #mulesauce #applepierub #psseasonings #porkbelly Getting back into the swing of things and decided to cook up a few pork belly burnt ends. BUT not just any kind. These are made with PS Seasonings Apple Pie Rub and Sticker Mule Mule Sauce and that's why they're called Sweet Heat! After being sick for a few weeks I'm finally feeling about 80% so I'm back at it. This hot weather and humidity is making me a bit bonkers. So much so that I decided to bust out the @psseasoning Apple Pie Rub and @stickermule Mule Sauce for what I'm calling the Sweet Heat Tag Team Pork Belly Burnt Ends. Picked up some @heb Pork Belly and used some Mayo and Mule Sauce as a binder and then generously applied the Apple Pie Rub. The Rub has some cool ingredients like apples, cinnamon, brown sugar and cloves while the Mule Sauce has Habanero, Yellow Scotch Bonnet, and Bhut Jolokia peppers along with Cane Sugar and Molasses. I'm also making a glaze with some Ketchup, Honey, more Mule Sauce, some Apple Juice and more Rub. Recipe: Pork Belly (1/8 of a whole one) Mayo Sticker Mule Mule Sauce PS Seasonings Apple Pie Rub Spritz: Apple Juice 1 Cup Apple Cider Vinegar 1/4 Cup Glaze: 1/2 cup Ketchup 1/4 cup of Apple Juice 2 TBSPs Honey 1 TBSP Apple Pie Rub 1 to 4 TBSP of Mule Sauce 1/4 to 1/2 cup Brown Sugar Cover Pork Belly with mayo and Mule Sauce as a binder. Cover every bit of your pork belly with Apple Pie Rub. Put in Smoker at 275° F and smoke until probe tender. Spritz as needed or every 30 to 45 minutes. Cube then cover every bit with glaze. Glaze is reduced in a Sauce Pan for a couple of hours on low heat with ingredients above. Place back in smoker for 30 to 45 minutes. Pull and rest for 15 to 20 minutes. Enjoy. Find the rub here: https://www.psseasoning.com/collectio... Find the Mule Sauce here: https://www.stickermule.com/hot-sauce