Pork Belly Burnt Ends are bite-sized cubes of pure BBQ joy. Packed with smoky flavor, tender texture, and a perfect sweet-and-savory glaze, they’re a favorite at backyard cookouts and BBQ competitions alike. These little pork nuggets are rich, caramelized, and downright irresistible.
Pork Belly Burnt Ends
If you’ve ever wondered what happens when bacon and brisket burnt ends have a BBQ baby, the answer is pork belly burnt ends. Pork belly is the uncured version of bacon—packed with rich fat and flavor that turns into meat candy when smoked low and slow. This recipe is all about building deep flavor and melting tenderness. Just be warned: once you start popping these in your mouth, it’s hard to stop.
How to Make Pork Belly Burnt Ends
Preparation
Preheat your smoker to 250°F. Coat the pork belly with a layer of mustard sauce to act as a binder. Then season generously with Deez Nuts rub and Sweet Money rub, making sure to cover all sides and edges. Let it sit at room temp for 20 minutes while the rub sets into the meat.
Smoking the Belly
Place the pork belly on the smoker with the fat side toward the heat (typically fat side down). Smoke for about 3 hours, or until the belly develops a deep, rich mahogany color. This step builds the essential bark and smoky depth.
Cubing and Wrapping
Once the pork belly looks perfect, remove it from the smoker and cut it into ¾–1” cubes. Place the cubes in a foil tray, then add cubed butter and coat with Kosmos Rib Glaze. Cover tightly with foil and return to the smoker for 2 more hours.
Saucing and Finishing
After 2 hours of braising, remove the foil and add BBQ sauce directly into the tray. Stir the cubes to coat evenly, then return to the smoker uncovered for 1 more hour. The sauce should thicken slightly, creating a glossy finish. You can lower the temp to 180°F to hold them until you’re ready to eat.
Serving
Scoop the burnt ends out of the butter bath and into a clean serving dish. Hit them with a final drizzle of You Need a BBQ sauce and serve warm. They’re fantastic on their own or as a topping for mac & cheese, sliders, or rice bowls.
Best Beer To Pair With Pork Belly Burnt Ends
IPA (India Pale Ale)
The bitterness of an IPA balances the richness and sweetness of the pork belly. Go for a citrus-forward variety to lift those caramelized edges.
Porter
With its roasty, chocolatey notes, a good porter complements the deep smoky flavor and brings out the savory sweetness in the glaze.
Amber Ale
A smooth and malty amber ale matches the sweet rubs and glazes while cutting through the fattiness of the pork belly.
Pork Belly Burnt Ends
Ingredients
- 5 lbs Pork Belly skin removed
- ¼ cup Meat Church Deez Nuts Pecan Rub
- ¼ cup Big Poppa Smokers Sweet Money Rub
- 3 tbsp Yonedas Grannies Gold Mustard Sauce
- ½ lb Butter
- ½ bottle Kosmos Q Pineapple Heat Rib Glaze
- 1 bottle Yonedas Chicken and Rib BBQ Sauce
Instructions
- Preheat smoker to 250°F
- Coat pork belly in mustard and season with Deez Nuts & Sweet Money rubs
- Smoke for 3 hours, fat side down
- Cube into ¾–1″ pieces and place in foil tray
- Add cubed butter and Kosmos Rib Glaze, cover with foil
- Smoke for 2 more hours
- Add BBQ sauce, stir, and smoke uncovered for 1 more hour
- Rest briefly, then serve with extra sauce