• Hello there guest and Welcome to The #1 Classic Mustang forum!
    To gain full access you must Register. Registration is free and it takes only a few moments to complete.
    Already a member? Login here then!

Pork Belly Burnt Ends


New Member
2C508E06-EBAA-470E-A406-3517CEDFB4C6.jpeg Best thing I have made in a while. 8lbs gone in about 8 seconds, and a room full of friends screaming for more.

Cant take credit for the recipe got it from a bbq website. But let me tell u, I was the king of the football party that day with it.

  • 8lb Pork Belly skin removed
  • ½ cup Favorite rin rub
  • 1 ½ sticks Butter sliced
  • ½ cup Brown Sugar
  • ¼ cup Honey

  • Pork Belly Burnt End Glaze
  • 1 cup Favorite bbq sauce
  • ¼ cup Apple Juice
  • ¼ cup Apple Jelly
  • 1 Tablespoon Frank’s Hot Sauce

  1. Prepare charcoal smoker for indirect cooking at 250-275⁰. Add 2 chunks of Cherry Wood for smoke.
  2. Remove pork belly from packaging and cube into 1 ½” x 1 ½” pieces.
  3. Season all sides of the pork belly cubes with Rib Rub.
  4. Arrange cubes onto a full size cooling rack and place on smoking grate.
  5. Smoke pork belly for 2 – 2 ½ hours.
  6. Place each Pork Belly Burnt End into an aluminum pan and cover with brown sugar and honey. Arrange butter in between the pork belly pieces.
  7. Cover pan with aluminum foil and return to smoker for 1 ½ hours or until the pieces are tender.
  8. Drain the liquid from the pan and add the Pork Belly Glaze to the burnt ends. Toss gently to coat each piece and return to the smoker to set the glaze for 5-10 minutes and serve.
looks good to me! I will have to give this one a shot next time we are having people over!
I'll have to try those in my Kamado. I've done burnt ends from a brisket but not pork yet....
You left out the best part, what beer goes best with them? :)