SPAM Burnt Ends (Takes SPAM to the NEXT LEVEL!)

Want to try making SPAM burnt ends? Good choice my friend!

I bet you have seen SPAM grilled and fried! But this SPAM burnt ends recipe will blow your socks and taste buds off.

Preparing pork belly or brisket burnt ends can be a time-consuming process but Spam burnt ends are much quicker to make. This makes them the ideal snack for a cookout or game day. Now they may not be your juicy pork belly ends but they can be a good substitute.

If you’re interested in making a batch of smoked spam burnt ends, you’re in luck because you can follow my simple steps below.

What You Need for SPAM Burnt Ends


BBQ Sauce


How to Make Smoked Spam Burnt Ends

Making SPAM burnt ends is simple but you want to make sure you know what your doing first. So follow my simple steps below.

How to Prepare The SPAM

To prepare these smoked Spam burnt ends, it’s important to start by gathering all the necessary tools and ingredients.

For this recipe, all you need is a can of SPAM, BBQ sauce, a BBQ rub. You can either use a store brought or make your own.

Begin by opening the cans of Spam and removing the Spam itself. Pat the outside of the Spam dry and discard any liquid from the cans. Cut the Spam into 1-inch pieces, either cubed for perfect burnt ends or into batons, depending on your preference and the number of people you’re serving and coat with oil and then coat with the rub

What Temperature to Smoke SPAM At?

The initial stage involves smoking the Spam at 185°F, then you turn up the smoker to 225°F after glazing and return the burnt ends to the smoker.

Place Your SPAM In The Smoker

Place the Spam pieces in an even layer on a foil-lined sheet tray or foil pan. Once the Spam burnt ends are rubbed with oil and the smoker is preheated, put the tray into the smoker.

What Internal Temperature Does SPAM Need to Reach?

While you can use a meat thermometer to check the Spam’s temperature, it’s not necessary as Spam is pre-cooked. This recipe focuses more on adding flavor than reaching a specific temperature.

Glazing The SPAM

The final step in the Spam burnt end process involves adding a glaze using barbecue sauce. After an hour remove the burnt ends from the smoker, and using a brush coat the SPAM in the BBQ sauce. Then place the tray back in the smoker and increase the temperature to 225°F and cook for another 30 minutes.

Place the burnt ends on a cooling rack for 5-10 minutes to rest before serving them warm. Any leftovers can be stored in an airtight container in the refrigerator for up to 5 days, although these tasty burnt ends are unlikely to last that long.

4 Steps to EPIC SPAM Burnt Ends

1. Cube The Spam

Remove your SPAM from the can then cube it to 1.5” pieces. Or something bite-sized.

2. Smoke Your SPAM

Smoke at 225°F for 60-90 minutes, remove from grill and put in a foil pan.

Note: Ree is using a Traeger smoker for this cook.

3. Get Your Spam Saucy

Cover them in with BBQ sauce. You can use whatever sauce you like, however, Ree suggests Stubbs, which we also love!

4. Back to The Smoker

Then put the SPAM back in your smoker at 225°F for 30 minutes. Then remove, let me cool slightly, and enjoy. They are addictive you won’t be able to just eat one!

Want More Burnt Ends Recipes?

Love burnt ends as much as us?

Then you need some more recipes.

 Pork Country Style Rib Burnt Ends 

Smoked Pork Belly Burnt Ends

Pork Shoulder Burnt Ends on a Pit Boss

Burnt Ends From Brisket Flat

smoked spam make into burnt ends on tray just covered in bbq sauce
Print Recipe
5 from 2 votes

Spam Burnt Ends

I bet you have never thought to make burnt ends from SPAM? These take SPAM to the next level, saucy, crispy, and addictive!
Prep Time5 minutes
Cook Time1 hour 30 minutes
Total Time1 hour 35 minutes
Course: Appetizer
Cuisine: Barbecue
Servings: 2 people
Calories: 150kcal
Author: Charlie
Cost: 5


  • Smoker


  • 1 can SPAM
  • .5 cup BBQ Sauce


  • Remove your SPAM from the can then cube it to 1.5” pieces. Or something bite-sized.
  • Smoke at 225°F for 60-90 minutes, remove from grill, and put in a foil pan.
  • Combine them with the BBQ sauce and mix well
  • Then put the SPAM back in your smoker at 225°F for 30 minutes. Then remove, let me cool slightly, and enjoy.

Smoke On!


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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