If you’re searching for the best pork belly burnt ends recipe with bold, smoky barbecue flavor and that signature caramelized crust, look no further. These sweet and smoky pork belly burnt ends are the ultimate BBQ indulgence—tender, sticky, and loaded with mouthwatering richness. Once considered a hidden gem in the world of smoked meats, pork belly burnt ends have now become a must-have dish at backyard gatherings, cookouts, and pitmaster competitions alike.

Inspired by classic Kansas City burnt ends (usually made from brisket), this twist uses pork belly for an even juicier bite, intensified with layers of barbecue rub, butter, honey, brown sugar, and a tangy apple glaze. The three-stage cooking process—smoking, braising, and glazing—ensures a perfect balance of bark and buttery tenderness in every cube.

Whether you’re using a pellet smoker, offset smoker, or charcoal grill, this recipe will show you how to make pork belly burnt ends that rival any BBQ joint.

Why Pork Belly Burnt Ends Are a Must-Try for BBQ Lovers

Pork belly is the same cut used to make bacon, so it’s naturally rich in fat, flavor, and juiciness. When smoked low and slow, those layers of fat render down into buttery perfection while the meat absorbs deep wood-fired flavor.

These pork belly burnt ends:

• Deliver that crave-worthy combination of sweet, savory, and smoky
• Feature caramelized edges and a melt-in-your-mouth center
• Are perfect for parties, game day, or BBQ competitions
• Can be made ahead and reheated without losing flavor or texture

Ingredients for BBQ Perfection

Here’s what you’ll need to create these sticky, smoky bites of heaven:

Pork Belly

• 6 pounds of pork belly – Cut into 1-inch cubes. Be sure to choose a skinless, well-marbled slab of pork belly for optimal texture.

Dry Rub & Sweeteners

• ½ cup barbecue dry rub – Choose a blend with a smoky base and a hint of sweetness. Rubs containing paprika, garlic powder, and brown sugar work best.
• 1 cup dark brown sugar – Helps caramelize the pork during the braising stage, creating a sticky exterior.
• 1 cup honey – Adds richness and balances the savory barbecue flavors.
• ½ cup butter (cut into pats) – Adds moisture and richness during the braise.

Liquids & Sauces

• 1 (20-ounce) bottle barbecue sauce – Go with a smoky, thick BBQ sauce that clings well to the pork. Something like Old Arthur’s® Smokestack Sauce is ideal.
• ½ cup apple juice – Helps tenderize the pork belly and keeps it moist.
• ½ cup apple jam – Adds a tangy-sweet layer that pairs perfectly with smoky pork.

Wood for Smoking

• Fruit wood or hardwood chunks – Apple and cherry wood are excellent for pork, giving a mild, sweet smoke. You can also mix with a bit of hickory for a bolder flavor.

Step-by-Step: How to Make Pork Belly Burnt Ends Like a Pitmaster

Step 1: Preheat Your Smoker

Begin by heating your smoker to 235°F (113°C). This low-and-slow temperature is key for rendering fat while building up a smoky bark. Add your wood chunks or chips once the smoker stabilizes.

Best woods for pork belly: Apple, cherry, maple, or pecan. Hickory can be used in moderation for a stronger smoke profile.

Step 2: Season the Pork Belly

Place the pork belly cubes into a large mixing bowl. Sprinkle ¼ cup of dry rub over the cubes and toss well to coat every side. Let the seasoned meat sit at room temperature for 20-30 minutes while your smoker comes up to temp.

Pro Tip: Don’t overcrowd the pieces on the tray. Place them on a wire rack or mesh screen with space between each cube to allow smoke and heat to circulate.

Step 3: Smoke the Pork Belly

Transfer the pork belly to your smoker and cook for 3½ hours at 235-250°F (113-121°C). Check the smoker periodically to ensure consistent temperature and smoke output. Add more wood as needed to keep the smoke flowing.

During this phase, the cubes will develop that beautiful, caramelized bark and absorb deep smoke flavor.

Step 4: Braise for Extra Tenderness

After 3½ hours, transfer the smoked pork belly cubes into an aluminum foil pan in a single layer. This is where the magic happens.

Top the pork belly with:

• 1 cup brown sugar
• 1 cup honey
• ½ cup butter (in pats)
• ½ cup barbecue sauce
• ½ cup apple juice
• ½ cup apple jam
• Sprinkle the remaining dry rub over the top

Seal the pan tightly with aluminum foil to trap moisture and flavor.

Step 5: Return to the Smoker

Place the foil-covered pan back into the smoker and continue cooking for 2 hours at 250°F (121°C). During this time, the pork belly will become ultra-tender, soaking up the sweet, buttery braising liquid.

Step 6: Glaze for That Sticky Finish

Carefully remove the foil and transfer the pork belly cubes into a clean pan (discard the liquid). Drizzle the remaining barbecue sauce over the top.

Return the pan to the smoker uncovered for 15–20 minutes to allow the sauce to thicken into a tacky glaze.

Watch closely so you don’t overcook—this final step is all about getting that shiny, sticky coating.

Step 7: Serve and Savor

Remove the pan from the smoker and serve your pork belly burnt ends immediately while hot and juicy. These smoky, caramelized cubes are perfect as a main course, finger food, or party appetizer.

Expert Tips for BBQ Success

1. Pick the Right Pork Belly

Make sure to use skinless pork belly with a good meat-to-fat ratio. Too much fat will make the dish greasy, while too little will result in dry bites.

2. Control the Smoke

Too much heavy smoke can overpower the flavor. Aim for thin blue smoke throughout the cook.

3. Use Quality Barbecue Sauce

A thick, bold sauce with molasses, honey, or brown sugar works best. Avoid overly vinegary sauces—they can clash with the pork’s natural sweetness.

4. Let the Meat Rest

If not serving right away, let the burnt ends rest in a warm pan loosely covered with foil. This helps the juices redistribute for better texture.

Serving Ideas for Pork Belly Burnt Ends

• As a Main Dish: Serve with creamy coleslaw, cornbread, or smoked mac and cheese.
• In Sandwiches: Pile them onto toasted brioche buns with pickled onions and slaw.
• BBQ Bowls: Add to a grain bowl with rice, black beans, avocado, and salsa.
• For Parties: Serve as finger food with skewers or toothpicks.

FAQs About Smoked Pork Belly Burnt Ends

Q: Can I use the oven instead of a smoker?
Yes! Roast the pork belly on a wire rack at 235°F, using liquid smoke in your rub or sauce to mimic wood-fired flavor.

Q: How should I store leftovers?
Keep leftover burnt ends in an airtight container in the refrigerator for up to 4 days. Reheat in the oven at 300°F for 15–20 minutes.

Q: Can I freeze pork belly burnt ends?
Absolutely. Freeze in a vacuum-sealed bag or airtight container for up to 3 months. Thaw in the fridge overnight before reheating.