Smoked Spam Burnt Ends With Sriracha Whiskey BBQ Sauce
These Smoked Spam Burnt Ends with Whiskey Barbecue Sauce are the perfect starter for a game-day gathering or a great Sunday evening dinner treat. Packed with a spicy, smokey flavor and a mouthwatering whiskey sriracha glaze, don't be surprised when your friends ask you for the recipe!
Servings 10 as an appetizer
Equipment
- Cutting board
- Knife
- Aluminum Pan
- Mixing bowl
- Whisk
Ingredients
- 2 (12 oz) cans of SPAM (we used SPAM made with Bacon flavor)
For the Rub
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp ancho chile powder
- 1 tsp spanish smoked paprika
- ½ tsp salt
- ½ tsp pepper
For the Sriracha Whiskey BBQ Sauce
- ¼ cup ketchup
- 2 tbsp worcestershire sauce
- 1 ½ tbsp sriracha sauce
- 2 tbsp whiskey of choice, (I used Crown Royal Texas Mesquite)
- ¼ cup packed brown sugar
- 1 clove of garlic, diced
Instructions
- Preheat the smoker to 185 degrees F.
- Cut the Spam into 1 inch pieces and place into an aluminum pan.
- Then make the rub by adding the garlic powder, onion powder, chile powder, paprika, and salt and pepper in a small bowl.
- Whisk until combined.
- Pour the rub over the Spam pieces and use your hands to combine and make sure all of the pieces are covered evenly.
- Place the pan in the preheated smoker uncovered, close the lid, and let smoke at 185 degrees for one hour.
For the Sriracha WhiskeyBBQ Sauce
- In a medium bowl combine the ketchup, Worchestire Sauce, Sriracha, Whiskey, brown sugar, and garlic.
- Whisk until all is combined.
- After the hour is up remove the pan from the smoker, pour the sauce over the Spam and mix to coat.
- Raise the temperature of the smoker up to 225 degrees.
- Place the pan of Spam back in the smoker, close the lid, and let smoke for another hour and a half or until hot throughout.
- Enjoy warm.