Sticky, smoky, sweet, and just the right amount of spicy, these Cherry Chipotle Pork Belly Burnt Ends are the kind of backyard BBQ recipe that disappears fast. Made with the bold lineup from our Flavor Flex BBQ Box, this recipe layers savory smoke, caramelized bark, and glossy Cherry Bomb glaze into every bite.
The combination of Honey Garlic Sriracha Rub by Ninjacue, Lane's SPG and Cherry Bomb BBQ Sauce by PS Seasoning creates a deep sweet-heat flavor profile that works perfectly with rich pork belly. As the pork slowly smokes, the fat renders down and the edges darken into sticky, flavorful bark.
Once tossed with butter, brown sugar, and Cherry Bomb BBQ Sauce, the cubes become tender, candy-like bites packed with smoky BBQ flavor. The final uncovered stage lets the glaze tighten up into that signature tacky finish that true burnt end fans chase after.
This is the kind of recipe that feels right at home for game days, weekend cookouts, tailgates, or anytime you want to impress a crowd with something beyond traditional ribs or pulled pork. Serve these burnt ends straight off the smoker with pickles, sliders, mac and cheese, or smoked baked beans, and watch them disappear.
These pork belly burnt ends are rich, sticky, and packed with sweet heat. Smoked low and slow, then finished in a buttery Cherry Bomb glaze, they deliver a perfect balance of caramelized bark and melt–in–your–mouth tenderness.
Preheat your smoker to 275°F using cherry, apple, pecan, or another mild wood.
Cut pork belly into 1–1.5 inch cubes, keeping pieces as uniform as possible for even cooking.
Season the pork belly by tossing with Lane’s SPG Rub first, followed by Honey Garlic Sriracha Rub by Ninjacue, ensuring all sides are evenly coated.
Let the seasoned pork belly rest for 15–20 minutes to allow the rubs to absorb.
Place cubes directly on the smoker grates (or use a grill mat – available in the Pitmaster Shop), spaced evenly to allow airflow. Smoke uncovered for 2 hours, flipping once halfway through, until a deep mahogany color develops and edges begin to firm.
Transfer pork belly to a foil pan. Add butter, brown sugar, and about 1/3 cup Cherry Bomb BBQ Sauce by PS Seasoning. Toss lightly to coat.
Cover tightly with foil and return to the smoker for 45–60 minutes to render fat and tenderize the meat.
Remove foil and gently toss the pork belly in the rendered sauce. Add remaining Cherry Bomb BBQ Sauce and honey (if using).
Return uncovered to the smoker and cook for an additional 30–45 minutes, stirring once or twice, until the sauce thickens and becomes sticky and glossy.
Remove from the smoker and rest for 5–10 minutes before serving.
Recipe Note
Pro Tips: Burnt ends are all about transformation. Let the fat render fully and give the sauce time to tighten up. Don’t rush the final stage–if they aren’t tacky, caramelized, and tender, they’re not done yet.
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