Smoked Pork Belly Burnt Ends
Smoked Pork Belly Burnt Ends
Sweet, smoky BBQ candy with crisp edges and juicy centers
Sweet, smoky BBQ candy with crisp edges and juicy centers
Pork belly slab (skin removed) 5 lbs (~2270 g)
Yellow mustard or oil (binder) ~75 g
BBQ Rub (sweet/spicy) ~75 g total (about 15 g per pound of pork)
Brown sugar ½ cup (~100 g)
Butter, sliced ½ stick (~57 g)
Honey or agave (optional) ¼ cup (~85 g)
BBQ sauce (thin, glaze-friendly) ¾ cup (~180 g)
Fruit woods like apple or cherry
Hickory for stronger smoke
Avoid mesquite for pork belly
Cube pork belly into 1.5 to 2-inch pieces.
Coat cubes lightly with mustard or oil binder.
Apply BBQ rub generously on all sides.
Preheat smoker to 225°F–250°F (107°C–121°C).
Place pork belly cubes on a wire rack or directly on smoker grates.
Cook until bark forms, color deepens—this is visual, not strictly internal temp focused.
Typical internal temp lands around 165–175°F (74–79°C) at this stage.
Main focus: Bark development, surface dryness, rich mahogany color.
Transfer cubes to a foil pan.
Add brown sugar, sliced butter, and honey/agave if using.
Cover pan with foil and return to smoker.
Cubes tenderize and render.
Target internal temp: 195–203°F (90–95°C).
Visual and feel cues:
Cubes shrink slightly.
Fat renders visibly.
Fork or skewer inserts easily—soft, but cubes remain intact.
Remove foil cover.
Toss cubes in BBQ sauce until evenly coated.
Return cubes to smoker, uncovered.
Focus on look and texture:
Sauce becomes tacky and set.
Edges caramelize and start to crisp slightly.
Internal temps can climb to 205–210°F (96–99°C), but texture and appearance are the primary indicators.
Serve as BBQ appetizer with toothpicks, in slider buns with slaw, in tacos with pickled onions and lime crema, or over mac & cheese.
Total cook time: approximately 5 to 6 hours.
Adjust ingredient amounts proportionally if using a larger or smaller pork belly slab.