Smoked Pork Belly Burnt Ends

Tender cubes of pork belly, seasoned with BBQ rub and smoked low and slow until they’re sticky, caramelized, and irresistibly sweet and savory—true barbecue meat candy.

📝 Ingredients

• 5 lb whole pork belly (skin/rind off)
• 2 tbsp yellow mustard (you can also use olive oil as a binder to help the rub stick.)
• 6 tbsp Sweet pork bbq rub
• 4 tbsp unsalted butter
• 1/3 cup Sweet BBQ Sauce
• 1/3 cup honey

👨‍🍳 Instructions

1. 1Preheat your smoker to 250°F. Use fruitwood like apple or cherry for a sweet, mellow smoke that pairs well with pork.
2. 2Cube the pork belly into 1–2 inch pieces. Try to keep them uniform for even cooking and caramelization.
3. 3Apply a binder (optional but recommended), such as yellow mustard olive oil, to lightly coat the pork belly cubes. This helps the rub stick better and builds a flavorful bark.
4. 4Season generously with your BBQ rub. Place the cubes in a large bowl and toss until each piece is evenly coated on all sides.
5. 5Smoke for 3 hours, spritzing every 60 minutes. This helps keep the surface moist and encourages bark development.
6. 6Transfer to a foil pan once the internal temp hits about 175°F. Add a few pats of butter, a sprinkle of brown sugar, a drizzle of honey, and your favorite BBQ sauce. Cover the pan tightly with foil.
7. 7Return to the smoker and continue cooking for one hour or until the internal temperature reaches 203–205°F and the pork cubes are tender, caramelized, and sticky.
8. 8Uncover the pan, stir the burnt ends to evenly coat in the sauce, and smoke uncovered for 15–30 minutes to allow the sauce to reduce and glaze the pork for that sticky, glossy finish.
9. 9Remove from the smoker and let rest for 10–15 minutes before serving as-is, in sandwiches, or alongside your favorite BBQ sides.