I’m sure you are familiar with the famous brisket burnt ends that are so delicious, but today we are making burnt ends out of Pork Belly on our smoker! They are super tender and really easy to make. If you don’t want to make an entire brisket, but want delicious burnt ends make sure to try these Smoked Pork Belly Burnt ends on your Traeger!
Are you loving the burnt ends recipes on the blog? Poor Man’s Burnt Ends is another twist on the classic Burnt Ends recipe. Pork Butt Burnt Ends is a twist on this recipe alos and to ratchet it up a notch because today it’s all about Pork Belly Burnt Ends!
Do you know what these are best for? Finger food! No toothpicks required because everyone will be picking them right out of the pan when they are done! Pork Belly is super tender and flavorful basted in a delicious bbq sauce it’s slowly smoked on the Traeger.
What ingredients do I need?
- pork rub
- pork belly
- BBQ Sauce
- brown sugar
How to make Burnt Ends Recipe
- Preheat your smoker to 250 degrees.
- Trim excess skin and fat off the pork belly.
- Slice into cubes. Place in a large bowl.
- Add the dry rub and toss until pieces are coated.
- Place cubes onto a wire rack or directly on the smoker.
- Smoke for 2 hours.
- Mix together BBQ sauce, honey and brown sugar. Stir until combined.
- Remove the cubes from the smoker and place into a foil pan and toss in BBQ sauce until covered.
- Slice butter and place on top of pork mixture. Cover the pan with aluminum foil and place back on the smoker.
- Smoke for an additional 90 minutes.
- Remove the foil, close the lid to the smoker, and smoke for another 15-30 minutes to let the sauce thicken up.
Pork Belly Burnt ends are so flavorful because they have great marbling of the fat in the pork belly just like bacon.
That makes these bite sized pieces of meat full of flavor and super tender and juicy.
I love that you just toss them in a quick homemade rub and then smoke them. To finish them off you toss them in a bbq sauce too!
So delicious that they won’t last long!
What is pork belly?
Pork belly is bacon that has not been sliced, smoked or cured. Pork belly comes from the underside of the pig.
Can you eat the skin on pork belly?
You can eat the skin on pork belly – crisped up, it’s delicious! But this recipe calls for the skin to be removed. If the meat you purchase has the skin on it, just ask your butcher to remove it, or slice it off yourself.
We LOVE this awesome baking pan with three sets of racks to use with our smoker. We just pop these pieces of pork on the baking rack, put the sheet pan under it and transport it out to the smoker and place the baking rack on the grill.
It’s super handy and makes clean up a breeze.
I can not recommend these enough. They’ve made smoke meat so much easier!
More great appetizer recipes for perfect party food!
- Bacon Wrapped Jalapeno Poppers
- BBQ Little Smokies with Bacon
- Smoked Eggs
- Teriyaki Smoked Steak Bites
- Grilled Corn Salsa
- Bacon Wrapped Grilled Brussels Sprouts
- Pulled Pork Taquitos with Chipotle Ranch Dressing
Please comment below with a five-star rating, I’d love to hear it!
When you have your epic party, post a picture on Instagram and be sure to tag me! I’m loving all of your delicious foodie pics! You can find me at @gimmesomegrilling or just #gimmesomegrilling.
Pork Belly Burnt Ends
- 1 c. Pork Rub
- 8-10 lbs pork belly sliced into cubes
- 1 c. BBQ Sauce
- 2 Tbsp honey
- 1 Tbsp brown sugar
- 4 Tbsp butter
- Preheat your smoker to 250 degrees F according to manufacturer's directions.
- Trim excess skin and fat off the pork belly. Slice into 1 1/2 - 2 inch cubs. Place in a large bowl.
- Add your dry rub to the bowl with pork belly and toss until pieces are coated. Place cubes onto a wire rack or directly on the smoker.
- Cover smoker lid and smoke for 2 hours. Look for a darker red color and modest bark to develop.
- In a small bowl mix together BBQ sauce, honey and brown sugar. Stir until combined.
- Remove the pork belly cubes from the smoker and place into a foil pan and then toss in BBQ sauce until covered. Slice butter into small slabs and place on top of pork mixture. Cover the pan with aluminum foil and place back on the smoker.
- Cook for an additional 90 minutes or until about an internal temperature of 200 degrees F.
- Remove the foil, close the lid to the smoker, and smoke for another 15-30 minutes to let the sauce thicken up. Remove from smoker and serve.