1. Recipes

How to Make Pork Belly Burnt Ends - A Step-by-Step Guide

There are few things in the world of barbecue that are as indulgent and mouth-watering as pork belly burnt ends. These bite-sized pieces of pork belly are tender, smoky, and oh-so-flavorful, making them a true delicacy for anyone who loves BBQ. And the best part? They're surprisingly easy to make at home, so you don't have to wait for your next trip to a BBQ joint to enjoy them.

Pork belly burnt ends are typically made from the same cut of meat as bacon, but they are cooked in a diffe...

Read more Snack recipes

Ingredients

  • fruit wood or other wood pieces
  • 6 pounds pork belly, cut into 1-inch squares
  • ½ cup barbecue dry rub (such as Old Arthur's®Smokestack), divided
  • 1 cup packed dark brown sugar
  • 1 cup honey
  • ½ cup butter, sliced into pats
  • 1 (20 ounce) bottle barbecue sauce (such as Old Arthur's®), divided
  • ½ cup apple juice
  • ½ cup apple jam

Information

  • Prep Time: 30 mins
  • Cook Time: 5 hrs 30 mins
  • Total Time: 6 hrs
  • Servings: 24
  • Yield: 24 servings

  • Preheat a smoker to an internal temp of approximately 235 degrees F (113 degrees C). Add wood pieces once temperature has been reached.
  • Place pork belly pieces into a large mixing bowl. Sprinkle 1/4 cup dry rub on top and toss vigorously with your hands until all pieces are thoroughly coated. Arrange evenly on a wire mesh baking tray, spacing carefully so pieces don't touch one another.
  • Place tray into the preheated smoker. Smoke for 3 1/2 hours at a temperature range between 235 and 250 degrees F (113 to 121 degrees C). If you have not already done so, add wood pieces to the fire so it is producing smoke.
  • Remove the tray from the smoker. Using gloved hands, carefully transfer pork to an aluminum foil pan, arranging pieces so they are uniformly level.
  • Evenly distribute brown sugar, honey, butter, 1/2 cup barbecue sauce, apple juice, jam, and remaining dry rub over the pork. Cover and seal the pan with aluminum foil.
  • Return the pan to the smoker and smoke for 2 more hours at a target temperature of 250 degrees F (121 degrees C).
  • Remove the pan from the smoker and remove the foil lid. Carefully transfer the individual pieces from the braising liquid into a new, clean foil pan and drizzle remaining barbecue sauce over top. Discard the old pan and liquid.
  • Place the new pan back in the smoker and smoke, uncovered, until sauce is a little tacky, 15 to 20 minutes. Don't leave it in too long or you will sacrifice that "rendered" texture which you have worked so hard to achieve.
  • Remove from the smoker and serve immediately.

    • Nutrition

    371 cal.

    • Total Fat: 20g
    • Saturated Fat: 8g
    • Cholesterol: 51mg
    • Sodium: 1370mg
    • Total Carbohydrate: 35g
    • Dietary Fiber: 0g
    • Total Sugars: 32g
    • Protein: 14g
    • Vitamin C: 0mg
    • Calcium: 27mg
    • Iron: 1mg
    • Potassium: 291mg

    Categories

    Smoked recipes
    Sweet recipes
    Savory recipes
    Tender recipes
    Flavorful recipes