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Smoked Pork Belly Burnt Ends

Smoked Pork Belly Burnt Ends

Ingredients

  • 5 lbs pork belly

  • 1 cup BBQ Rub

  • 4 Tbsp butter

  • 2 Tbsp Honey

  • 1 Tbsp Olive Oil


BURNT ENDS SAUCE


  • 1/4 cup Ketchup

  • 1/4 cup bbq sauce

  • 1/2 cup brown sugar

  • 1/8 cup Apple Cider Vinegar

  • 2 Tbsp BBQ Rub

Bite-sized BBQ deliciousness. Pork belly is slow-smoked then tossed & sauced for a sweet, caramelized finish. Serve them as an appetizer and they won’t last long. Burnt ends became so popular that customers began demanding them from other barbecue joints around town, and most were only too happy to oblige

Instructions

Cube pork belly and toss with olive oil and bbq rub.



Smoke the cubes at 225 for 3-4 hours. When the bark is where you want it pull them off the smoker.



Toss the pork belly with the butter, honey, and burnt ends sauce.



Cover the pan with foil and seal it up tight. Throw it back on the smoker and turn the heat up to 250. Don't go much higher than 250, because you'll risk burning, and you don't want to burn the burnt ends just yet!



Check the temp of your burnt ends after an hour or so. You want the temp to get up to about 195 degrees. If you're there, great!



Let the pork belly cook uncovered for an additional 15 minutes. This will crisp up some of the pork belly cubes, and give it that tacky finish you're looking for.



Recipe and image courtesy of Nick

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