Recipes & Guides

Pork Belly Burnt Ends Recipe

Name: Pork Belly Burnt Ends Recipe
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 4
Cuisine: American
Ingredients: ½ Cup SuckleBusters Original BBQ Sauce; 4 Tbsp Hickman’s Divine Swine Pork Rub; 2 Tbsp Mrs. Griffin’s BBQ Shake Rub; Underwood Ranches Carolina Gold Sauce (spicy binder); 3 Lbs Pork Belly (Skin-off); 3 Tbsp olive oil; 2 Tbsp Honey; 2 Tbsp Butter; Smoker or Grill; Jerky or Cooling Rack (substitute an aluminum pan and poke holes)

Recipes

Mar 02, 2023

feat in Pig Gig BBQ subscription box

Pork belly burnt ends are one of the most sought after dishes in the slow-smoking world. These tasty bites of smoky pork belly are cooked until they are caramelized and crispy on the outside, while still being tender and juicy on the inside.

Pork belly burnt ends are made by taking a large piece of pork belly and cutting it into small cubes. The cubes are then rubbed with pork belly rub recipe (a mixture of spices, such as garlic powder, paprika, and cumin), and then smoked over a low heat for 4-6 hours. Once the cubes are tender and smoky, they are then transferred to a baking sheet and cooked at a high heat until they are crispy on the outside, and juicy on the inside.

The result is a delicious morsel of smoky pork with a crunchy, caramelized exterior and a juicy, tender interior. The cubes can be served as-is, or can be diced into smaller pieces and used for tacos, sandwiches, or as a topping for salads.

Pork belly burnt ends are a delicious treat that can be enjoyed on their own, or used as an ingredient to create a variety of other dishes. They are a popular item at barbecues and other outdoor events, and they are sure to be a hit with your guests.

Enjoy this smoked pork belly burnt ends recipe from Grill Masters Club!

Want the rub and glaze matched for you? Our Boss of Burnt Ends box includes a pork belly burnt ends recipe built around Palisade Peach rub and Lane's Pineapple Chipotle sauce.

The Boss of Burnt Ends Meat Candy Box

5.0 out of 5 from 18 reviews.

Burnt ends earned the nickname meat candy honestly, and the flavor comes from what goes on before and after the smoke. This box matches the rub to the sauce for you, so the sweet and the smoke land where they should.

Two rubs: Palisade Peach by The Spice Guy for pork belly, Lane's Brisket Rub for beef.
Two sauces: Lane's Pineapple Chipotle and Kinder's Hickory Brown Sugar.
The spritz bottle that keeps color building without washing the rub off.
A recipe card with both cooks, pork belly and brisket, and the timing.

Shop the Burnt Ends Box

Free U.S. shipping. Rather build your own? Browse all brisket rubs and sauces.

American

BBQ

Pork Belly Burnt Ends Recipe

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Servings

Prep Time

30 minutes

Cook Time

30 minutes

feat. Hickman’s Divine Swine Pork Rub, Mrs. Griffin’s BBQ Shake Rub & SuckleBusters Original BBQ Sauce

Ingredients

½ Cup SuckleBusters Original BBQ Sauce
4 Tbsp Hickman’s Divine Swine Pork Rub
2 Tbsp Mrs. Griffin’s BBQ Shake Rub
Underwood Ranches Carolina Gold Sauce (spicy binder)
3 Lbs Pork Belly (Skin-off)
3 Tbsp olive oil
2 Tbsp Honey
2 Tbsp Butter

Tools

Smoker or Grill
Jerky or Cooling Rack (substitute an aluminum pan and poke holes)

Directions

Remove pork belly from packaging and pat dry with a paper towel. 2.
Trim the bottom layer of hard fat from the pork belly. Don’t take it all off, but remove the hard part – it will end up chewy if you don’t trim some of it.
Slice the pork belly into 1.5-inch cubes
Apply olive oil as a binder for your rub, covering thoroughly. If you like it hot, use Underwood Ranches Carolina Gold BBQ Sauce as your binder.
Dust with a light layer of Mrs. Griffin’s BBQ Shake Rub, coating all sides (leave some room to apply the next rub, ensuring it sticks).
Next, apply a thick layer of Hickman’s Divine Swine Pork Rub, covering the pork completely.
Place the cubes to an oiled jerky rack (or cooling rack). If you don’t have one, you can use an aluminum pan, but be sure to poke holes in the bottom so the fat from the pork belly doesn’t accumulate inside (let it fall into a drip pan)
Preheat your smoker or grill to 250–275 °F. Then, place your pork belly on the smoker (on the rack or in your aluminum pan) and close the lid.
After two hours, check to see that bark or “crust” has started to develop – the cubes should have a dark mahogany “burnt” look to them. If, after two hours, they don’t have the color, continue cooking, checking every 1/2 hour until the color is correct or the internal temp measures 165 ºF.
Remove the burnt ends from the smoker, place in an aluminum pan (without holes, don’t reuse the one you used previously).
Combine 2 Tbsp melted or soft butter, 2 Tbsp honey, and 1/2 cup of SuckleBusters Original BBQ Sauce. Pro tip: Want to add some heat? Add a touch of Underwood Ranches Carolina Gold to the SuckleBusters Original BBQ Sauce. Add the sauce to the pork, covering all pieces.
Cover the pan with foil and place it back on the smoker at 250-275º, cook for 1 hour. After 1 hour, check for tenderness. When done, the burnt ends should almost fall apart when probed. The final internal temp will be somewhere between 190-203º
Continue cooking for 10-15 minutes longer to allow the sauce to set. Remove from the smoker and rest for 10 minutes. The meat will have a beautiful glaze and shine! Serve and enjoy.