I’ll be honest — the first time I made pork belly burnt ends, I ate way too many straight from the smoker. There’s something about those caramelized, sticky edges and that incredibly tender meat that makes it impossible to stop at just one piece.
My family now requests these for every backyard gathering, and I’ve learned to make a double batch because they disappear faster than anything else I put on the table. The combination of savory dry rub and sweet glaze creates what some folks call “pork candy,” and after one bite, you’ll understand exactly why. These are perfect for game day parties, casual summer cookouts, or any time you want to impress your guests without a lot of fuss.
No time to read the recipe? Pin it to read later ⤵️
Easy Pork Belly Ends
The beauty of pork belly burnt ends is how they transform during smoking. You start with simple cubes of pork belly, season them with a straightforward dry rub, and let the smoker work its magic. After a few hours, those cubes develop a dark, flavorful crust. Then comes the glaze — poured right over the meat in a disposable pan — which turns everything sticky and caramelized.
I like serving these as an appetizer with toothpicks, and they’re always the first thing to vanish at potlucks and tailgates. The crispy exterior gives way to melt-in-your-mouth tender meat inside, with just enough sweetness to balance the smoky, savory flavors. Fair warning: you might want to make extra, because everyone will be coming back for seconds.
What You’ll Need
- Pork Belly – Look for a well-marbled piece with even thickness throughout, ideally 1.5 to 2 inches thick. The fat should be creamy white, not yellow, indicating freshness.
- Brown Sugar
- BBQ Sauce – Opt for a tomato-based sauce with a balanced sweetness for your glaze, avoiding overly thick varieties that may not penetrate properly. Your favorite regional style works fine, though Kansas City-style complements the burnt ends tradition perfectly.
- Honey
- Paprika
- Garlic powder
- Onion powder
- Black pepper
- Cayenne pepper
- Kosher salt
- Butter
- Apple cider vinegar
- Hot sauce
Ingredient Substitutes
Maple Syrup for Honey – Substitute equal amounts of pure maple syrup for a deeper, earthier sweetness in your glaze. The flavor profile shifts slightly more rustic, which pairs beautifully with smoke. Maple syrup is also thinner, so your glaze may need an extra 5-10 minutes of reduction time.
Coconut Aminos for Soy-Based BBQ Sauce – If your BBQ sauce contains soy and you need a gluten-free option, choose a certified gluten-free BBQ sauce or make your own with coconut aminos as the base. This keeps the umami depth while accommodating dietary restrictions without sacrificing flavor complexity.
How to Make Pork Belly Burnt Ends
Step 1: Prepare and Season the Pork Belly
Using a sharp knife, cut the belly into consistent 1.5-inch cubes—uniformity ensures even cooking throughout. Mix your dry rub ingredients thoroughly in a small bowl, breaking up any clumps in the brown sugar.
Apply the rub generously to all sides of each cube, pressing gently so it adheres. The salt will begin drawing moisture to the surface, which helps the rub stick and creates a better bark during smoking.
Let the seasoned cubes rest at room temperature for 30 minutes while your smoker preheats. This resting period allows the meat to come closer to room temperature, ensuring more even cooking, and gives the rub time to begin penetrating the surface. The brown sugar will start to dissolve slightly, creating a tacky coating that’s perfect for smoke adhesion.
Step 2: Initial Smoke Phase
Set your smoker to maintain a steady 250°F—this temperature is crucial for rendering the fat without drying out the meat. Place the pork belly cubes directly on the grate with at least half an inch of space between each piece to allow smoke circulation. Avoid overcrowding, which creates steam instead of smoke and prevents proper bark formation.
During this 2.5-hour phase, the pork belly will darken considerably as the rub caramelizes and smoke penetrates deep into the meat. The fat begins rendering, dripping through the grates and contributing to that smoky flavor. Resist the urge to peek constantly—every time you open the lid, you lose heat and extend cooking time. Check the internal temperature after 2 hours; you’re targeting 195°F, at which point the collagen breaks down and the meat becomes tender.
Step 3: Create the Glaze
While your pork belly smokes, prepare the glaze that transforms good burnt ends into extraordinary ones. Combine your BBQ sauce, honey, melted butter, apple cider vinegar, and hot sauce in a mixing bowl.
Whisk vigorously until the butter fully incorporates and the mixture looks smooth and glossy. The vinegar provides acidity that cuts through richness, while the hot sauce adds a subtle kick without overwhelming heat.
Taste your glaze and adjust as needed—some prefer sweeter burnt ends while others want more tang. Remember that the glaze will concentrate and intensify during the final cooking stage, so slightly less sweet is often better. The butter content helps the glaze adhere to the meat while adding richness that complements the rendered pork belly fat.
Step 4: Braise in Disposable Pan
Once your pork belly cubes reach an internal temperature of 195°F, carefully transfer them to a disposable aluminum pan using tongs. The cubes will be tender but should still hold their shape.
Pour the prepared glaze over the meat, then gently toss it with a silicone spatula or wooden spoon to ensure every piece is completely coated. The glaze should pool slightly in the bottom of the pan—this is precisely what you want.
Cover the pan tightly with heavy-duty aluminum foil, crimping the edges to create a seal. This covered braising period is where the magic happens—the glaze penetrates into every crevice while the steam created inside keeps the meat from drying out. The combination of smoke flavor from the first phase and the sweet, tangy glaze creates layers of complexity that define great burnt ends.
Step 5: Final Caramelization
Return the covered pan to your smoker, maintaining that 250°F temperature for one hour. During this time, the pork belly continues tenderizing while absorbing the glaze.
After an hour, remove the foil and prepare for the final transformation. The uncovered cooking phase allows excess moisture to evaporate and the glaze to reduce into a thick, sticky coating.
Continue cooking uncovered for 30 minutes, stirring every 10 minutes to redistribute the glaze and prevent burning. You’ll notice the glaze thickening and developing a lacquered appearance as it clings to the meat. The edges of the cubes will darken further, developing that signature “burnt” look that gives these their name—though they’re not actually burnt, just deeply caramelized.
When finished, the glaze should coat each piece like candy, and the pork belly should be so tender it nearly falls apart when pierced with a fork.
How To Store Leftovers and Reheat
Allow burnt ends to cool to room temperature before transferring to an airtight container, keeping any extra glaze from the pan to drizzle over when reheating. Store in the refrigerator for up to 4 days. For longer storage, freeze in freezer-safe containers or bags for up to 3 months, though the texture is best within the first month.
To reheat, place burnt ends in a baking dish, add a tablespoon of water or apple juice, cover with foil, and warm at 300°F for 15-20 minutes until heated through. For best results, finish reheated burnt ends under the broiler for 2-3 minutes to re-crisp the exterior.
My Favorite Wood Chips to Use
Apple wood remains my top choice for pork belly burnt ends, providing a mild, slightly sweet smoke that complements rather than overpowers the rich meat and glaze. It creates a beautiful mahogany color and pairs perfectly with the honey and brown sugar in this recipe.
Cherry wood offers similar mildness with a touch more fruitiness, adding gorgeous reddish tones to the bark.
For a bolder profile, hickory delivers classic barbecue flavor with stronger smoke that stands up to the fatty pork belly—use it alone or blend with apple for balanced intensity.
📌 Did you try this recipe?
Have you made this delicious recipe and loved it?
I would love it if you took a minute to leave a star rating and review. It is also helpful if you made any substitutions or changes to the recipe to share that; thank you!
📌 Please also pin the image below, then you can find the recipe for the next time you want to cook.
Want More Pork Belly Burnt Ends Recipes?
- Pit Boss Smoked Pork Belly Ends
- SPAM Burnt Ends
- Pork Burnt Ends on a Pit Boss
- Smoked Pork Belly Burnt Ends Banh Mi
- Burnt Ends From Brisket Flat
- Smoked Salmon Burnt Ends
Pork Belly Burnt Ends
Ingredients
For the Pork Belly:
- 3 lbs pork belly skin removed
- 3 tbsp brown sugar
- 2 tbsp paprika
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tsp black pepper
- 1 tsp cayenne pepper
- 2 tsp kosher salt
For the Glaze:
- 1 cup BBQ sauce
- ½ cup honey
- ¼ cup butter melted
- 2 tbsp apple cider vinegar
- 1 tsp hot sauce
Instructions
- Prepare the pork belly: Remove skin if present and cut into 1.5-inch cubes. Combine brown sugar, paprika, garlic powder, onion powder, black pepper, cayenne, and salt to create dry rub.
- Season the meat: Generously coat all sides of pork belly cubes with dry rub mixture. Let rest at room temperature for 30 minutes while smoker preheats.
- Smoke the pork belly: Preheat smoker to 250°F. Place seasoned cubes directly on grate with space between each piece. Smoke for 2.5 hours until internal temperature reaches 195°F.
- Prepare the glaze: Whisk together BBQ sauce, honey, melted butter, apple cider vinegar, and hot sauce in a bowl until fully combined.
- Braise in glaze: Transfer smoked pork belly cubes to disposable aluminum pan. Pour glaze over meat and toss to coat completely. Cover pan tightly with foil.
- Continue cooking: Return covered pan to smoker and cook for 1 hour at 250°F. The glaze will caramelize and penetrate the meat.
- Finish uncovered: Remove foil and cook uncovered for final 30 minutes, stirring every 10 minutes until glaze thickens and develops sticky bark.
Smoke On!
Charlie
Author: Charlie Reeves
Hi, I’m Charlie, I have been meat-smoking and grilling for the past 15 years. I have an array of different smokers, thermometers, and have a love for finding the right wood and charcoal combo My favourite recipes are my EXTRA CRISPY smoked pork belly, juicy pulled pork, smoked brisket, duck poppers, and ANY SEAFOOD I grill).
I loves sharing his tips with beginners, helping them navigate the world of smoking. I find it’s not just about cooking; it’s a quest for that perfect smoky flavor.
You will usually find me playing with the kids, perfecting my brisket bark, or sipping beers with boys around the fire. Can’t wait to share all my delicious smoking and grilling recipes with you!
You can read more about me on our About Us page.
Hungry For More?
