June 12, 2024
Grilling

Smoked Pork Belly Burnt Ends

Smoked pork belly burnt ends are tender, smoky bites of pork belly coated in a sweet and savory BBQ glaze. Slowly smoked until the fat renders, then sauced and caramelized until sticky, these pork belly burnt ends are perfect for game day, parties, or whenever you’re craving serious barbecue.

Why This Recipe Works

Low-and-slow smoking renders the fat: Pork belly has plenty of marbled fat, which slowly renders as it smokes, creating incredibly tender, juicy bites without drying out.
Maximum smoky, caramelized flavor: Cutting the pork belly into cubes creates more surface area for the BBQ dry rub, smoke, and sauce, giving every piece flavorful, caramelized edges.
The perfect sticky finish: Tossing the smoked pork belly burnt ends with BBQ sauce and finishing them on the smoker allows the glaze to reduce and become thick, glossy, and sticky.

What Is Pork Belly

Pork belly is a rich, fatty cut of pork that comes from the underside, or belly, of the pig. It has distinct layers of meat and fat that become incredibly tender when cooked slowly, while the exterior can develop a crispy, caramelized texture with higher heat.

Unlike bacon, fresh pork belly is typically uncured and unsmoked. Bacon is made by curing pork belly with salt and other seasonings before it is often smoked. Because pork belly starts as a relatively blank canvas, it works especially well with bold marinades, dry rubs, glazes, and barbecue sauces.

Pork belly is commonly braised, roasted, grilled, or smoked. For barbecue recipes, its high fat content makes it especially well suited for pork belly burnt ends, where the meat cooks low and slow before being coated in sauce and caramelized until tender and sticky.

Supplies Needed

Smoker
Chef’s Knife
Wire Rack
Aluminum Pan

Ingredients

Pork Belly: Pork belly is a slice of meat that is high in fat, which makes it perfect for smoking for a long period of time to get nice and crispy!
Mustard: Mustard acts as a binder to help the dry rub stick to the meat.
BBQ Dry Rub: You can use your favorite store-bought dry rub, or make a homemade dry rub!
BBQ Sauce: Use your favorite store-bought sauce, or make a homemade BBQ sauce!
Butter: Added along with the sauce to round out the flavors and help the bark.
Honey: Adds some sweetness and acts as a glaze

Preparation

Prepare the Smoker: Preheat your smoker to 250 F. Use fruit wood like apple or cherry for a milder smoke flavor, or hickory for a stronger smoke flavor. Any style smoker will work for this recipe. If you don’t have a grill, you can also do this in the oven or try my air fryer pork belly recipe.
Prepare the Pork Belly: Remove the pork belly from the packaging and pat it dry. Ensure there isn’t any skin on it (If there is you will need to trim and remove this for best results, or ask your butcher to). Cut the pork into even strips and then into cubes approximately 1.5-2 inches. I find this size works best for rendering and makes them perfect for a nice bite-sized piece. They will get much smaller as they cook down.
Binder and Rub: Coat the pork belly cubes in a thin, even coating of mustard. You can use olive oil or another binder if preferred. Coat the pork belly cubes in an even layer of BBQ dry rub, so all sides are coated. Use a dry rub that you like or try making one from spices you have at home.

steps for prepping pork belly to make burnt ends

How To Smoke Pork Belly Burnt Ends

How to Smoke Pork Belly Burnt Ends

Prep the pork belly. Start with a skin-off pork belly, about 3 to 4 pounds. Trim off any excess silver skin, then cut the belly into even 1 to 1.5 inch cubes. Even cubes matter here. If some pieces are bigger than others, they won’t finish cooking at the same time.
Season generously. Toss the cubes in a light coat of oil or yellow mustard so your rub sticks. Season all sides with your favorite BBQ rub. A simple mix of salt, pepper, garlic powder, and paprika works great if you don’t have a house blend.
Smoke low and slow. Set your smoker to 250°F. Arrange the cubes in a single layer on a wire rack so smoke can hit every side. Smoke for about 2.5 to 3 hours, until the pieces hit an internal temperature of 165°F and have a deep mahogany bark.
Braise in a pan. Move the cubes into a foil pan. Add a few tablespoons of butter, a drizzle of honey, and a splash of brown sugar over the top. Cover the pan tightly with foil and put it back on the smoker for another hour, until the pork is fork-tender.
Sauce and caramelize. Pull the pan, drain off any excess liquid, and toss the cubes in your favorite BBQ sauce. Return the uncovered pan to the smoker for 20 to 30 minutes so the sauce thickens and caramelizes on the outside.
Rest and serve. Let the burnt ends rest for 10 minutes before serving. This gives the sauce time to set and keeps every bite juicy.

Smoking the pork belly burnt ends on the grill and adding sauce

Serving Suggestions

Serve these smoked pork belly burnt ends with all of your favorite BBQ dishes! I think these are super great to serve as an appetizer, or serve them with some additional meat and side dishes to have an amazing BBQ feast! Here are some of my favorites to pair with them:

Frequently Asked Questions

What are pork belly burnt ends?

Pork belly burnt ends are cubes of pork belly that get smoked, seasoned, and coated in a sticky BBQ sauce. They started as a cheaper, easier version of the classic brisket burnt ends and have a similar sweet, smoky, caramelized bite.

How to store leftover pork belly burnt ends?

Store any leftover burnt ends in an airtight container in the refrigerator for up to 3 days! To reheat, you can pop them in the microwave or air fryer until heated through.

How long does it take to smoke pork belly burnt ends?

Plan for about 4 hours total. That includes 2.5 to 3 hours of smoking, 1 hour of braising in foil, and 20 to 30 minutes to set the sauce.

What temperature should pork belly burnt ends be cooked to?

Pull the cubes off the first smoke once they hit 165°F internal. After the braise step, you’re really looking for tenderness. The pork should be soft enough to pull apart with a fork.

Can I make this recipe without a smoker?

Yes. You can make an oven version using a low oven temperature around 275°F and adding smoked paprika to the rub for flavor. You won’t get the same smoke ring, but the texture and taste will still be great.

What’s the difference between pork belly burnt ends and pork butt burnt ends?

Pork belly burnt ends use the fattier cut from the belly, so they turn out richer and more tender. Pork butt burnt ends use shoulder meat, which has less fat and a slightly firmer bite.

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