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Smoked Pork Belly Burnt Ends

There is nothing like juicy and crispy pork belly ends! Also known as meat cany, because once you start you cant stop!
Prep Time20 mins
Cook Time4 hrs 29 mins
Total Time4 hrs 50 mins
Course: Appetizer, Side Dish
Cuisine: American, Barbecue, bbq, lunch
Servings: 8 people
Calories: 425kcal
Author: Charlie
Cost: 12


  • Smoker


Pork Belly

  • Skinless Pork Belly 8 to 12 lbs.
  • 2-3 Tablespoons Olive oil

Dry Rub

  • ½ cup brown sugar
  • ½ cup paprika
  • 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


  • 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.