Who doesn’t love their burnt ends?
Now hold on! I’m not talking about beef brisket burnt ends!
That’s right, the stars of this show are smoked pork belly burnt ends.
These juicy and delicious bites are a spin on the original brisket ends recipe.
They are easily becoming a grill joint staple that can be enjoyed on any occasion – birthday parties, game nights, holidays; you name it.
Are you ready to find out how to make them?
Why Use Pork Belly?
The pork belly is the same cut that we use for bacon, except it’s not cured.
This cut of pork has a great layer of fat, and just like in its brisket counterparts, that’s a good thing, you want that juicy, tasty fat!
Note: If you can only get your hands on pork butt that will work as well.
Smoked Pork Belly Burnt Ends (aka Meat Candy)
Pork belly bites aren’t called ‘meat candy’ for no reason.
When done right, these bite-size pieces of heaven practically melt in your mouth.
They are a perfect blend of tender, chewy, flavorful, and sticky goodness; an absolute crowd-pleaser.
It’s a versatile dish that can be served with veggies (like broccoli), baked beans, rice or incorporated in salads, sandwiches, and wraps.
And the best part is that they’re super easy to make, and the cooking process doesn’t take much time: a win-win!
Let pork belly cook low and slow, so it absorbs the smoky flavor/
Slow cooking also allows the fat to render slowly, keeping the belly moist for the entire duration of the smoke.
What Wood Should You Use?
Our favorite type of wood to smoke pork is cherrywood or applewood. It pairs well with the mild flavor of pork.
What You’ll Need For Pork Belly Burnt Ends
Pork Belly
- Skinless Pork Belly, 8 to 12 lbs.
- 2-3 Tablespoons, Olive oil
Dry Rub
- ½ cup brown sugar
- ½ cup paprika
- 1½ tablespoon chili flakes
- 2 teaspoons black pepper
- ½ teaspoon cayenne powder
- ¼ teaspoon jalapeño pepper powder
- 2 tablespoons kosher salt (coarse)
- 1 ½ tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon rosemary
Barbecue Glaze
- 1 cup BBQ sauce of choice
- 2-3 tablespoons hot sauce
- ½ cup brown sugar
- ¼ cup honey or maple syrup
- 2 tablespoons apple cider vinegar
- 3-4 tablespoons unsalted butter
What to Serve With Your Burnt Ends
Our favorite thing to serve with meat candy is smoked mac and cheese and a fresh salad.
Want More Burnt Ends Recipes?
Want to try another burnt rends recipe?
Smoked Pork Belly Burnt Ends Recipe
Smoked Pork Belly Burnt Ends
Equipment
- Smoker
Ingredients
Pork Belly
- Skinless Pork Belly 8 to 12 lbs.
- 2-3 Tablespoons Olive oil
Dry Rub
- ½ cup brown sugar
- ½ cup paprika
- 1½ tablespoon chili flakes
- 2 teaspoons black pepper
- ½ teaspoon cayenne powder
- ¼ teaspoon jalapeño pepper powder
- 2 tablespoons kosher salt coarse
- 1 ½ tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon rosemary
Barbecue Glaze
- 1 cup BBQ sauce of choice
- 2-3 tablespoons hot sauce
- ½ cup brown sugar
- ¼ cup honey or maple syrup
- 2 tablespoons apple cider vinegar
- 3-4 tablespoons unsalted butter
Instructions
- Preheat the grill or smoker to 250°F
- Cut the raw pork into 1 ½ - 2 inches cubes with a sharp knife and add to the bowl.
- Add in olive oil and dry rub ingredients, coating all sides of the pork cubes generously.
- Arrange the cubed pieces on the wire rack, leaving some space in between pieces.
- Smoke for 2 to 2 ½ hours at 250°F, or until a nice bark (dark mahogany color) starts to form.
- Add the glaze ingredients to a saucepan, mix, and simmer on low to medium heat for about 10 mins until sticky.
- Transfer to an aluminum pan and add the sticky barbecue sauce (or glaze), distributing evenly.
- Cover the pan with Aluminum foil and return to smoker for another 1 ½ to 2 hours, until meat reaches an internal temperature of 205°F (use a digital meat thermometer to check).
- Remove foil cover and cook for an additional 10-15 mins to help brown the cooked pork and thicken the sauce.
- Take your meat off the heat and allow to rest for 10 mins before serving these delicious bites.
Helpful Tips
- Discard any pork cubes that are all fat. These won’t render nicely either.
- Select cuts with excellent marbling.
- Avoid over-smoking, so it doesn’t dry out
- Refrigerate any leftovers, storing them in their remaining sauces or juices. Reheat the pork belly at 200°F for 20 minutes.
- If using an oven, cook slowly from 275°F to 300°F.
- Your smoker/grill should have a fat drain, so the fat doesn’t get into the fire.
- Smoke circulation must be kept optimal: it ensures that every surface area of the cubed belly develops that caramelized bark and gets imbibed with that smoke flavor.
Making Beef Brisket Burnt Ends?
Beef brisket burnt ends are just as good as pork belly ends!
We usually use the point cut for burnt ends. However, you can use the flat cut of brisket for burnt ends.
There isn’t as much connective tissue or fat so it is a little bit harder but they still turn out delicious.
So, there you have it! What are you waiting for? Grab up some raw pork belly from your nearest butcher shop and get smoking.
Enjoy with some dry Riesling wine or a cold beer! These drinks cut through the greasiness of the meal, bringing some balance to your palette.
I’d love to know what you think of this recipe.
Smoke On!
Charlie
Author: Charlie Reeves
Hi, I’m Charlie, I am head taste tester at Simply Meat Smoking! I love it grilling, smoking, and getting out in the yard with the kids! The family also love to test all my recipes (especially my EXTRA CRISPY pulled pork, smoky pork loin, and ANY SEAFOOD I grill)
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 adventures with you!
You can read more on our About Us page.
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