Pork Belly Burnt Ends
Sticky, caramelized, fall-apart smoked pork belly burnt ends with a sweet-and-smoky dry rub and buttery BBQ glaze for the best BBQ bite your smoker has ever made!
Servings: 10 people
Cost: $30
Ingredients
For the rub:
- 3 tablespoons brown sugar
- 1 tablespoon paprika
- 1 tablespoon smoked paprika
- 1½ teaspoons kosher salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon chili powder optional
For the glaze:
- ½ to ¾ cup BBQ sauce – we used Sweet Baby Ray’s
- 2 tablespoons brown sugar
- 2 tablespoons honey
- 2 tablespoons unsalted butter cut into chunks
For the meat:
- 3 to 4 pounds pork belly cut into 1½ to 2-inch cubes
- Wood chunks such as cherry hickory, or apple
- Water pan for smoker
Instructions
- Preheat your smoker to 250°F using indirect heat. Place a water pan in the smoker to help maintain moisture and catch drippings.
- Pat the pork belly pieces dry with paper towels. If using Costco pork belly strips, slice them crosswise into 1½ to 2-inch chunks.
- Mix the rub ingredients in a small bowl. Coat each pork belly cube thoroughly on all sides.
- Arrange the pork belly on a wire rack or directly on the smoker grates, leaving space between each piece for airflow.
- Smoke for 2½ to 3 hours, or until a deep bark forms and the internal temperature reaches around 190°F. Spritz every 45–60 minwith apple juice or cider vinegar.
- Transfer the pork belly to a foil pan. Add the BBQ sauce, brown sugar, honey, and butter. Toss gently to coat.
- Cover the pan with foil and return to the smoker for another 60 to 90 minutes, or until the pork reaches 200 to 205°F and becomes fall-apart tender.
- Remove the foil and smoke uncovered for an additional 15 to 20 minutes to thicken the glaze, stirring once or twice as it caramelizes.
- Let rest for 10 to 15 minutes before serving.
Notes
Spritz the pork belly every 45–60 minutes during the first smoke phase with apple juice or cider vinegar - this builds the bark and prevents the sugar in the rub from burning. Stop spritzing 30 minutes before you add the glaze.
The pork belly is done when a probe slides in with zero resistance, not just when it hits a number. Target 200–205°F, but trust the feel over the thermometer.
Costco shortcut: pre-sliced pork belly strips work perfectly here, just cut crosswise into 1½ to 2-inch chunks.
Make ahead: these reheat beautifully. Cover with foil and warm at 300°F for 20–25 minutes, removing foil for the last 5. Add a splash of extra BBQ sauce before reheating if they look dry.
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Nutrition
Calories: 792kcal | Carbohydrates: 16g | Protein: 13g | Fat: 75g | Saturated Fat: 28g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 34g | Trans Fat: 0.1g | Cholesterol: 104mg | Sodium: 545mg | Potassium: 338mg | Fiber: 1g | Sugar: 14g | Vitamin A: 836IU | Vitamin C: 1mg | Calcium: 23mg | Iron: 1mg
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