When the weekend rolls around, there’s nothing I crave more than a deliciously smoky treat to savor and share. Enter Spam Burnt Ends—a delightful surprise that shines on the grill. I first tried my hand at this recipe during a backyard cookout, and it was a game-changer. The tender, bite-sized pieces of spam soaked in a sweet and smoky rub become irresistibly crispy on the edges as they smoke away, filling the air with a tantalizing aroma that draws everyone to the grilling station.
With just a handful of ingredients and a simple two-step smoking process, this dish transforms humble canned spam into a star of any gathering. Perfect as an appetizer, a main dish, or simply as a guilty pleasure snack, these Spam Burnt Ends are crowd-pleasers that will have your friends and family asking for seconds. Grab your smoker, and let’s dive into perfecting this easy yet extraordinary recipe that will make you rethink everything you thought you knew about spam!
Why Love Spam Burnt Ends?
Simplicity at Its Best: With just a few pantry staples, you can whip up this dish effortlessly.
Rich, Smoky Flavor: The sweet and smoky rub combined with BBQ sauce elevates the taste to new heights.
Crowd-Pleaser: Perfect for gatherings, they’ll have everyone coming back for more!
Unique Twist: Transforming spam into gourmet bites adds excitement to your BBQ menu.
Versatile Serving Options: Enjoy as an appetizer, main course, or even a snack.
Time-Efficient: Just over two hours to create a mouthwatering dish that impresses without the stress!
Spam Burnt Ends Ingredients
Transform your BBQ experience with these irresistible Spam Burnt Ends!
For the Spam
• Low sodium spam – Use 4 cans for the perfect balance of flavor and health.
For the Rub
• Sweet and Smoky rub – A ¼ cup enhances the magical flavor profile—feel free to adjust to taste!
For the Sauce
• BBQ sauce – 2 cups of your favorite sauce ties everything together with a deliciously sticky glaze.
• Honey – 3 tablespoons add a luscious sweetness that complements the smoky flavors.
• Brown sugar – 3 tablespoons deepen the sweetness and create that caramelized goodness on the edges.
Dive into these ingredients, and you’ll soon be savoring the delights of Spam Burnt Ends, the unexpected BBQ star that your friends and family won’t stop raving about!
How to Make Spam Burnt Ends
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Preheat the smoker to 250 degrees Fahrenheit. This temperature is perfect for slow smoking and allows the spam to absorb all those flavorful smoke notes.
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Cut the spam into 1-inch cubes. Aim for even pieces so they cook uniformly, adding to that delightful texture that’s crispy on the outside and tender inside.
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Toss the cubes into a foil pan with the dry rub. Sprinkle the ¼ cup of Sweet and Smoky rub over the spam, mixing until all pieces are evenly coated for maximum flavor.
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Arrange the spam cubes on a wire rack, ensuring they don’t touch. This allows the smoke to circulate freely around each cube, enhancing the crunchiness.
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Smoke the cubes for 1 hour on the wire rack. Look for them to start darkening and getting crispy around the edges—that’s when the magic begins!
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Mix the sauce ingredients in a small bowl while the spam is smoking. In this step, combine 2 cups of BBQ sauce, 3 tablespoons of honey, and 3 tablespoons of brown sugar for a rich, sweet glaze.
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Combine the cubes and sauce mixture in the foil pan. Once the spam is beautifully darkened, return them to the pan and gently mix to coat every piece in that luscious sauce.
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Return the pan to the smoker for another hour. Keep an eye on it until the sauce thickens to your preference, creating that irresistible sticky glaze that clings to each piece.
Optional: Sprinkle with extra sweet and smoky rub before serving for an added flavor kick.
Exact quantities are listed in the recipe card below.
What to Serve with Spam Burnt Ends?
Create a memorable meal by complementing the smoky, sweet flavors of these irresistible bites.
- Coleslaw: A crunchy, tangy coleslaw balances the rich flavors, adding freshness and a satisfying crunch to each bite.
- Baked Beans: The hearty, savory notes in baked beans provide a comforting side that complements the sweet elements of the spam.
- Cornbread Muffins: Light and fluffy cornbread muffins serve as the perfect vessel to soak up any leftover sauce, enhancing each mouthful.
- Grilled Vegetables: Colorful grilled veggies add bright flavors and a nice char that contrasts beautifully with the smoked spam’s richness.
- Potato Salad: This creamy classic brings a cool, creamy texture that pairs well with the warm, smoky burnt ends and offers a delightful contrast.
- Mac and Cheese: Creamy mac and cheese is a childhood favorite that adds a rich, comforting texture, making this a sure-fire crowd-pleaser.
- Pickles: Tangy pickles cut through the richness, providing a refreshing bite that balances the overall flavor profile.
- Craft Beer: A cold craft beer accentuates the smoky flavors while offering a refreshing finish that complements this delicious dish perfectly.
- Fruit Salad: A light fruit salad brings a burst of flavor, showcasing seasonal sweetness that complements the savory spam.
Make Ahead Options
Spam Burnt Ends are perfect for meal prep enthusiasts looking to save time on busy days! You can prepare the spam cubes up to 24 hours in advance by cutting and coating them with the Sweet and Smoky rub. Simply store them in an airtight container in the refrigerator to maintain their flavor and prevent drying out. Additionally, you can mix the BBQ sauce, honey, and brown sugar in advance and refrigerate it for up to 3 days. When you’re ready to cook, just smoke the prepared spam cubes, toss them in the sauce mixture, and smoke for another hour. You’ll achieve that delightful smoky taste with minimal effort, making mealtime a breeze!
Spam Burnt Ends Variations
Get ready to personalize your Spam Burnt Ends with scrumptious twists that elevate every bite!
- Spicy Kick: Add 1-2 teaspoons of cayenne pepper or your favorite hot sauce to the dry rub for a fiery surprise.
- Pineapple Perfection: Toss in some fresh pineapple cubes before the second smoking stage for a sweet and tangy flavor explosion.
- Maple Sweetness: Substitute honey with maple syrup for a rich, earthy sweetness that perfectly balances the savory elements.
- Smoke & Citrus: Add zest from one lime or lemon to the sauce for a zesty brightness that cuts through the richness beautifully.
- Applewood Smoked: Swap out the wood chips in your smoker for applewood for a gently sweet and fruity undertone that enhances your Spam.
Feel free to experiment with your favorite ingredients. You can also mix and match these ideas to create a personal signature dish that your family will love!
How to Store and Freeze Spam Burnt Ends
Fridge: Store leftover Spam Burnt Ends in an airtight container for up to 3 days. Reheat in the microwave or a preheated oven to enjoy again.
Freezer: Freeze Spam Burnt Ends by placing them in a freezer-safe container or bag. They can be frozen for up to 2 months without losing flavor.
Reheating: When ready to enjoy again, thaw overnight in the fridge and reheat in the oven at 350°F until heated through, about 15-20 minutes.
Wrapping: For best results, wrap each piece in parchment or foil before freezing to prevent freezer burn and keep the taste intact.
Tips for the Best Spam Burnt Ends
- Choose Wisely: Select low sodium spam for a better flavor balance; this helps prevent the dish from being overly salty.
- Uniform Cubes: Cut your spam into even 1-inch cubes to ensure consistent cooking and that delightful texture everyone loves.
- Watch the Smoke: Keep an eye on the smoking process; too much smoke can make the Spam Burnt Ends taste bitter. Aim for a light, flavorful smoke instead!
- Glaze Timing: Coat the Spam with sauce after smoking to achieve that perfect thickness and caramelized glaze; don’t rush this step!
- Adjust to Taste: Feel free to tweak the rub and sauce ingredients; everyone has their unique preference, and experimenting can lead to new family favorites!
Spam Burnt Ends Recipe FAQs
What kind of spam should I use for Spam Burnt Ends?
Absolutely, I highly recommend using low sodium spam. It provides a better flavor balance and prevents the dish from being overly salty, which helps enhance the sweet and smoky flavors of the rub and sauce.
How should I store leftover Spam Burnt Ends?
You can store any leftover Spam Burnt Ends in an airtight container in the refrigerator for up to 3 days. When you’re ready to enjoy them again, simply reheat them in the microwave for a quick snack or in a preheated oven to maintain that crispy texture.
Can I freeze Spam Burnt Ends?
Yes, you can! To freeze Spam Burnt Ends, place them in a freezer-safe container or a resealable plastic bag. They will stay fresh for up to 2 months. For best results, wrap each piece in parchment paper or foil before placing them in the container to prevent freezer burn.
What’s the best way to reheat frozen Spam Burnt Ends?
To reheat, thaw the Spam Burnt Ends overnight in the refrigerator. Then, preheat your oven to 350°F and place the Spam Burnt Ends on a baking sheet. Heat for about 15-20 minutes, checking for them to be warmed through and possibly even crisping up a bit!
What should I watch out for while smoking Spam Burnt Ends?
Very important! Keep an eye on the smoking process; too much smoke can make the Spam Burnt Ends taste bitter. Aim for a light, flavorful smoke instead, and ensure they’re getting nice and crispy without burning.
Are there any dietary considerations for this recipe?
Yes, absolutely! For those with dietary restrictions, be sure to check the BBQ sauce for any allergens like gluten or high sodium. Also, keep in mind that spam is high in sodium and fat, so consider alternatives like lower-sodium options or different viscous meat cubes if you’re looking for a healthier twist.
Savory Spam Burnt Ends: A Flavorful Twist on BBQ Fun
Ingredients
Equipment
Method
- Preheat the smoker to 250 degrees Fahrenheit.
- Cut the spam into 1-inch cubes.
- Toss the cubes into a foil pan with the dry rub.
- Arrange the spam cubes on a wire rack.
- Smoke the cubes for 1 hour on the wire rack.
- Mix the sauce ingredients in a small bowl.
- Combine the cubes and sauce mixture in the foil pan.
- Return the pan to the smoker for another hour.