This post may contain affiliate links. See my disclosure policy.
My pork belly burnt ends are seasoned with a savory dry rub, smoked until crisp and tender, and finished with a tangy BBQ glaze. We love making it in the smoker, oven, OR on the grill!
If you need more pork belly recipes, try my crispy pork belly, chicharrones, or sous vide pork belly next!
Table of Contents
We are currently obsessed with using our smoker, and nothing draws a crowd faster than when I make these smoked pork belly burnt ends. My neighbors seem to double in size every time I make them!
If you’re unfamiliar, burnt ends are cubed pork belly pieces that are smoked until tender and coated in barbecue sauce. The sauce caramelizes over the meat, infusing every bite with sweet, smoky, and salty flavor.
Why I love this recipe
- Perfect texture. By smoking the pork belly, the meat breaks down but keeps its meaty texture and a subtle yet addictive crunch. It’s very similar in texture to my air fryer pork belly!
- Minimal prep time. The smoker does most of the work, so you’ll only be in the kitchen for a few minutes.
- Crowd-pleaser. There is a reason why this is the first dish to get polished off at every event I bring it to.
- Smoker, oven, and grill options. My family prefers the smoked way, but since not everyone has a smoker, I also tested the grill and oven.
Key ingredients
- Pork belly. Opt for a well-marbled slab of pork belly without the skin. I can sometimes find it at the grocery store, but usually, I have to ask the butcher to grab it from the back.
- Brown sugar. The sugar adds a sweet taste to the dry rub and helps form a caramelized crust around the meat. Either light or dark brown sugar works.
- Dry spices. I used a homemade mix of paprika, red chili pepper, onion powder, garlic powder, kosher salt, and black pepper. If you have a pre-made dry rub, feel free to use that instead.
For the glaze:
- BBQ sauce. Use your favorite store-bought or homemade BBQ sauce to brush over the pork.
- Honey and brown sugar. These two enhance the barbecue glaze and help form a flavorful, crispy exterior layer known as the ‘bark.’
- Butter. For a rich flavor and mouthfeel.
How to make pork belly burnt ends
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Step 1- Prep. Preheat the smoker and cut the meat into 2-inch cubes.
Step 2- Season. Combine the brown sugar and spices in a large bowl. Add the pork belly cubes and toss to coat.
Step 3- Smoke. Smoke the meat until it develops a dark red color.
Step 4- Baste. Place the pork in an aluminum pan and toss in the BBQ sauce, brown sugar, honey, and butter. Cover and smoke until the meat reaches an internal temperature of 200F.
Arman’s recipe tips
- Pat the meat dry. The dryer the meat, the better the rub will adhere to it and give you crispier skin.
- Apply the rub in advance. When time allows, I like to dry rub the meat and let it sit, covered, in the fridge for a few hours (or even overnight) before cooking.
- Use mild wood chips. I’m partial to pecan, apple, or cherrywood, personally. The only kinds I would avoid are the more overpowering woods, like hickory or mesquite.
- Rest before serving. I like to leave the meat alone for 5-10 minutes before serving so the meat has time to re-absorb the juices. I know it’s hard to resist but trust me, it’ll be worth it!
Frequently asked questions
It’s up to you! I like removing the skin because it can be tough and chewy. Plus, without the skin, the spice rub sticks easily, and the smoke better penetrates the meat, resulting in a more flavorful dish.
Burnt ends must be cooked low and slow so they stay tender. If they are in the smoker for too long or cooked at too high a temperature, the fat and moisture will render out, leaving the meat tough and dry.
Yes, burnt ends are going to be fairly fatty since they’re made from pork belly, which is the fattiest cut of pork.
Pork Belly Burnt Ends
Video
Ingredients
- 3 1/4 pounds pork belly skinless
- 1/4 cup brown sugar
- 2 tablespoons paprika
- 1 1/2 tablespoons salt
- 1 teaspoon chili powder
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon pepper
Glaze
- 1/3 cup barbecue sauce
- 2 tablespoons honey
- 2 tablespoons brown sugar
- 2 tablespoons butter
Instructions
- Preheat the smoker to 250F. Cut the meat into 2-inch cubes.
- In a small bowl, combine the brown sugar, paprika, salt, red chili pepper, onion, garlic and pepper. Rub the pork belly with the spice mixture to cover it well.
- Place the meat on a wire rack and place it on the smoker for 2 hours or until it gets a dark red color.
- Transfer the pork to an aluminum dish and add BBQ sauce, brown sugar, honey, and butter.
- Cover with foil and return to the smoker for another 60 minutes until the meat reaches an internal temperature of 200F.
- Remove the foil and cook for another 10 minutes to crisp the meat and thicken the sauce.
Looks great. Have to try soon!
Please do!
Pork belly I never tried. Is it like livers?
I was looking for a recipe for Pork Belly Burnt Ends and you didn’t disappoint. This is absolutely delicious. I doubled the sauce for a slab of ribs I was also making. I had a hard time putting them back in the oven. My guys loved them.
Thanks so much, Cynthia!
We do not own a smoker, but really wanted some burnt ends. This recipe done in the oven only was perfect. Spiced up just right, cooked to tender perfection with just the right amount of sweet and heat.
Thanks, Janine!