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Close-up of glazed smoked pork belly burnt ends piled high on a tray with brioche buns and slaw, showcasing caramelized bark and sticky barbecue glaze.
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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.
Course Appetizer, Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 5 hours
Total Time 5 hours 10 minutes
Servings 8 people
Calories 1618kcal
Author Joe Clements

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 use any store-bought pork rub, or make a batch of our pork rub which is sweet with a hint of heat.
  • 4 tbsp unsalted butter
  • ⅓ cup Sweet BBQ Sauce use our homemade bbq sauce or your favorite store-bought sauce.
  • ⅓ cup honey

Instructions

  • Preheat your smoker to 250°F. Use fruitwood like apple or cherry for a sweet, mellow smoke that pairs well with pork.
  • Cube the pork belly into 1–2 inch pieces. Try to keep them uniform for even cooking and caramelization.
  • Apply 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.
  • Season generously with your BBQ rub. Place the cubes in a large bowl and toss until each piece is evenly coated on all sides.
  • Smoke for 3 hours, spritzing every 60 minutes. This helps keep the surface moist and encourages bark development.
  • Transfer 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.
  • Return 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.
  • Uncover 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.
  • Remove from the smoker and let rest for 10–15 minutes before serving as-is, in sandwiches, or alongside your favorite BBQ sides.

Nutrition

Calories: 1618kcal | Carbohydrates: 24g | Protein: 28g | Fat: 157g | Saturated Fat: 59g | Polyunsaturated Fat: 16g | Monounsaturated Fat: 72g | Trans Fat: 0.2g | Cholesterol: 219mg | Sodium: 259mg | Potassium: 643mg | Fiber: 2g | Sugar: 16g | Vitamin A: 525IU | Vitamin C: 2mg | Calcium: 133mg | Iron: 6mg
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