1 Pound of QRE: Diablo’s Bacon Burnt Ends
South of the Border Sin — The Best Burnt Ends This Side of Hell
Some say the best things south of the border are spicy.
Some say they’re dangerous.
Some whisper about temptation and sin.
 
But at Devil’s Pit?
 
The best thing south of the border… is pork belly.
 
Diablo’s Bacon Burnt Ends are forged from the finest pork raised in the heat of Mexico — where pigs sweat, not swell.
Where fat melts, not thickens.
Where marbling forms naturally and beautifully.
 
These burnt ends are the closest thing to perfection we’ve ever tasted—
a very close second place to Prime brisket, and in many customers’ eyes?
They TAKE first.
 
 
South of Texas, a Legend Begins
Pork in the U.S. can get fatty.
Too fatty.
Chunk-of-lard fatty.
 
But Mexican pork belly?
It’s a different beast entirely.
 
Down there:
🔥 Pigs stay lean in the heat
🔥 They sweat instead of swelling
🔥 Fat renders cleaner
🔥 Marbling shines brighter
🔥 The meat tastes BETTER
 
The result?
 
Some of the most beautifully marbled pork belly on the continent.
 
 
The Day It All Changed
I still remember the first time I threw one of these bad boys on the smoker.
A new supplier said:
“Try this pork belly. It’s different.”
I figured:
Hell, let’s rub it, throw it on the smoker, and see what happens.
 
What came out…
was the sexiest pork belly I’ve ever seen.
 
When the knife hit the bark,
and the slices fanned open,
you could see marbling where marbling has NO right to be.
 
No heavy fat.
No greasy mess.
Just perfect, rendered, melt-in-your-mouth cubes of sin.
 
It was Mexican pork belly meets Texas technique —
a border collision of perfection.
 
 
HellFire: The Smoke
Forged in the same fire that defines Devil’s Pit:
🔥 Apple — Idaho
🔥 Post Oak — Texas
🔥 Hickory — Memphis
 
A clean, confident smoke that deepens flavor
without overpowering the natural richness of Mexican pork belly.
 
 
The Rub
Seasoned with Santa Ana’s Texas Style Rub —
simple, bold, peppery, perfect.
 
It forms a dark, caramelized bark that melts with rendered pork fat
to create a bite Diablo himself would envy.
 
 
2/3 the Price. Often Ranked #1.
These burnt ends run about 2/3 the price of brisket,
yet customers consistently rank them ABOVE brisket in taste tests.
 
When pork belly stands toe-to-toe with Prime brisket?
 
That’s devilish.
 
 
A 120-Hour Process + 30-Day Cure
(Because sin takes time.)
 
Every slab undergoes:
✔ Deep brining
✔ Slow smoking
✔ Hot roasting
✔ A long rest
✔ A 30+ day cure
 
This ritual pulls smoke deep into the muscle and renders fat into molten gold.
Every cube is tender, smoky, rich, and dangerously addictive.
 
These don’t just taste better than fresh BBQ —
they taste better than pork belly has any right to.
 
 
The Pack
Triple-layer protection:
Inner food-safe bag
Secondary protective layer
Extra-long boiling bag
Locked tight.
No leaks.
No water intrusion.
 
 
QRE Instructions
🔥 If defrosted: Boil for 15 minutes
❄️ If frozen: Boil for 30 minutes
⚠️ Trap the long tail of the outer bag under the pot lid to keep water out
 
Perfect results — every time.
 
 
The Legend
Diablo is the devil of temptation —
the one who whispers:
“Just one more bite.”
 
These burnt ends carry that same fire.
 
One cube becomes two.
Two become five.
And suddenly the tray is empty
and you're left questioning your life choices.
 
South of the border, sin burns hotter.
This proves it.