Pork Belly Burnt Ends
There isn't a much better bite in BBQ than Pork Belly Burnt Ends. Some people call them meat candy and if you ever tried them you would understand why. Sweet and buttery bites that melt in your mouth! You can also make these in the oven, I'll give some pointers for that in the notes section!
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Servings: 40 burnt ends
Ingredients
- 6 lb Pork Belly 5-8LBS works, skin removed
- BBQ Rub
- Bacon grease for binder
- 1 bottle BBQ sauce
- 1 cup light brown sugar
- 1 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 from smoker and mix well in sauce. Allow to cool and enjoy!!
Video
Notes
You can use bacon grease, mustard, mayo, or oil of your choice for a binder. Â Don';t cut these smaller than 1" as they will shrink some while cooking and you don't want them to dry out. Â These can def be made in the oven! Â Same process, Â same time and temps. Â Just make sure to do initial 2-3 hrs on wire rack on a baking sheet to collect drippings. Â I would prob line it with foil to make cleanup easier.
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