These simple and smoky Pork Belly Burnt Ends are packed with sweet-savory BBQ flavor that’s melt in your mouth delicious! I teach you how to make them on the grill or smoker. It’s a delicious barbecue recipe that will make you feel like a pro pitmaster.
Burnt ends are the MVP of the BBQ world in my humble opinion. And with the nickname “meat candy”, what’s not to love?! These irresistible Pork Belly Burnt Ends are a simple, shortcut version of the traditional. Easy to make and always a crowd-pleaser, these sweet, smoky, crispy bites of perfection are ideal for game day, entertaining and BBQ lovers all over.
Tender pork belly gets seasoned with a bold spice rub, lacquered with rich, tangy BBQ sauce, then smoked to crisp perfection. These Pork Belly Burnt Ends are packed with smoky, sweet and savory flavors for a snack your guests won’t be able to get enough of. Make them ASAP and even double the recipe, because you heard it here first — these are bound to be the star of your spread this summer.
If you like these smoky snacks, try some of our other favorite BBQ favorites. We love serving these Party Ribs to a crowd and these Bratwurst Burnt Ends are another tasty spin on the traditional.
Reader review: “YUM YUM!” – Tracey McCune
Why You’ll Love This Recipe
- Crispy Outside, Juicy Inside: These burnt ends are perfectly crisped and caramelized on the outside, but oh so tender and juicy on the inside. They hit all the right texture notes.
- Great for Entertaining: Make a big batch of these and serve them to a crowd. Everyone loves them and they’re perfect for parties, celebrations and backyard BBQs.
- Shortcut Burnt Ends Recipe: These are easier to make and just as delicious as the traditional brisket burnt ends. Easier than traditional brisket burnt ends.
- Crowd-pleasing Appetizer: These are the kind of thing people can’t get enough of. With their tender texture and bold, smoky flavor, they go fast. You can even make them in advance for an easy time-saving app.
What are Pork Belly Burnt Ends?
Pork Belly Burnt Ends are cubes of skinless pork belly seasoned with spices, brown sugar, honey, BBQ sauce and butter, then smoked until caramelized and tender. They’re a softer, faster-cooking version of the traditional beef brisket burnt ends that have a meatier bark-like texture, are more structured, and take longer to smoke and cook down. With a fatty melt-in-your-mouth texture, Pork Belly Burnt Ends while are often called “meat candy”, making them one of the most popular BBQ snacks out there right now!
Ingredients
- Pork Belly: Find this at any grocery store, it’s boneless, rich and fatty, and full of flavor.
- BBQ Rub: Sweet and smoky, bold seasoning.
- Bacon Grease: For a signature smoked flavor you can’t get any other way.
- BBQ Sauce: Sweet, tangy and smoky, to lacquer the burnt ends.
- Light Brown Sugar: For sweetness
- Butter: For richness.
- Honey: Sweet and sticky, for even more flavor.
How To Make Pork Belly Burnt Ends
1. Get grill/smoker set to 250 degrees.
2. Cut pork belly into approx 1-1.5″ strips then 1-1.5″ cubes. Just make sure they are evenly sized.
3. In a large bowl add your binder and make sure the are coated evenly.
4. Next, generously add BBQ rub.
5. Place on smoker for approx 2-3 hrs until they have some nice color.
6. Then remove and place in an aluminum pan. Sprinkle on brown sugar and pour BBQ sauce on top.
7. Slice butter and evenly distribute over pork belly. Drizzle with honey if desired.
8. Cover tightly with foil and place back on smoker. Allow to smoke until they hit 205 internal which should take 2-3 additional hours.
9. Remove from smoker and mix well in sauce. Allow to cool and enjoy!!
Expert Tips
- Cut Pieces Evenly: Cut pork belly into pieces that are similar in size for consistent and even cooking.
- Cook Low and Slow: This is essential and the key for success! Don’t rush the smoking process, low and slow is worth it.
- Use a Good-Quality BBQ Rub: Go with a high-quality seasoning rub here for maximum flavor.
- Let Sauce Caramelize: Let it cook down and brown slightly for that signature sticky texture.
- Avoid Overcrowding the Pan: This will ensure the burnt ends crisp up nicely, instead of steaming.
Variations
- Spicy: Add a pinch of cayenne or dash of hot sauce for added spice and a little kick. Use as much as you can handle!
- Sweet: Use maple syrup instead of honey for a deeper, sweeter flavor.
- Savory: Add in a few dashes of garlic powder or smoked paprika for extra savory flavor.
- Asian-Inspired: Give them a different and delicious flavor profile with sweet and savory hoisin sauce or a teriyaki glaze.
What To Serve With Pork Belly Burnt Ends
Some of my favorite options:
Storage
Store any leftover burnt ends in an airtight container in the fridge for up to 4 days. Reheat in the oven at 350° for 15-20 minutes, until hot and crisp.
You can freeze leftovers, too. Store in an airtight container in the freezer for up to 3 months. Thaw in the fridge overnight before serving, then reheat as instructed above.
Make these burnt ends ahead of time for a time-saving app or meal. These are the kind of thing that actually taste better the longer they sit! Simply cook and cool them, then store in the fridge or freezer until you’re ready to serve.
FAQs
- Can I make these in the oven?
Definitely. Season and bake them low and slow, then glaze them with the sauce until sticky and caramelized. You can bump up the heat at the end to crisp them up. - How do I know when they’re done?
Once the burnt ends are dark and caramelized, and the sauce is thick and sticky, they’re ready to eat. You can always insert a probe or thermometer, and when it reads 200-205°, you’re ready to eat! - Can I use store-bought BBQ sauce?
Absolutely. Use your favorite thick, sweet and savory brand. - What’s the best wood for smoking?
Apple and cherry will give the best, fruit forward flavor.
More Easy Smoking Recipes
- Double Smoked Glazed Ham With Cherries
- Smoked Bologna Blossoms
- Smoked Bacon Deviled Eggs
- Smoked Ranch Dill Pickle Dip
Pork Belly Burnt Ends
Video
Ingredients
- 6 lb Pork Belly 5-8LBS works, skin removed
- BBQ Rub
- Bacon grease for binder(optional)
- 1 bottle BBQ sauce
- 1 cup Dark brown sugar
- 1/2 stick butter sliced
- Honey optional
Instructions
- Get grill/smoker set to 250 degrees.
- Cut pork belly into approx 1-1.5" strips then 1-1.5" cubes. Just make sure they are evenly sized.
- In a large bowl add your binder and make sure the are coated evenly.
- Next, generously add BBQ rub.
- Place on smoker for approx 2-3 hrs until they have some nice color.
- Then remove and place in an aluminum pan. Sprinkle on brown sugar and pour BBQ sauce on top.
- Slice butter and evenly distribute over pork belly. Drizzle with honey if desired.
- Cover tightly with foil and place back on smoker. Allow to smoke until they hit 205 internal which should take 2-3 additional hours.
- Remove foil, mix well in sauce. Place back for around 15-20 min to tack up the sauce.
- Allow to cool and enjoy!!
Notes
- Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the oven at 350° for 15-20 minutes, until hot and crisp.
- Freeze leftovers: Store in an airtight container in the freezer for up to 3 months. Thaw in the fridge overnight before serving, then reheat as instructed above.
- Make these ahead of time: Simply cook and cool them, then store in the fridge or freezer until you're ready to serve.
- You can use bacon grease, mustard, mayo, or oil of your choice for a binder. Don't cut these smaller than 1" as they will shrink some while cooking and you don't want them to dry out. These can def be made in the oven! Same process, same time and temps. Just make sure to do initial 2-3 hrs on wire rack on a baking sheet to collect drippings. I would prob line it with foil to make cleanup easier.
Yum yum