BBQ Pork Belly Burnt Ends are bite-sized cubes of rich pork belly smoked low and slow, then glazed in a sweet, sticky barbecue sauce until caramelized and irresistibly tender. This pork belly burnt ends recipe is a BBQ favorite, perfect for parties, tailgates, and indulgent backyard cooks.
Yields 6 Servings Servings Quarter (1.5 Serving) Half (3 Servings) Default (6 Servings) Double (12 Servings) Triple (18 Servings) Prep Time 20 minsCook Time 4 hrsTotal Time 4 hrs 20 mins 2 lbs pork belly, skin removed
1 tbsp olive oil (optional)
Dry Rub
2 tbsp brown sugar
2 tsp kosher salt
2 tsp smoked paprika
1 ½ tsp black pepper
1 tsp garlic powder
1 tsp onion powder
½ tsp chili powder or cayenne (optional)
BBQ Glaze
¾ cup BBQ sauce (sweet or honey-style works best)
¼ cup brown sugar
3 tbsp unsalted butter, cubed
1 tbsp honey or maple syrup
1 tbsp apple cider vinegar
Prep the pork belly
1
Slice pork belly into 1½-inch cubes .
Toss lightly with olive oil if desired.
Mix dry rub ingredients and coat pork belly evenly.
Preheat smoker
Smoke the cubes
3
Place pork belly cubes on a wire rack or directly on grates.
Smoke uncovered for 1½–2 hours , until edges begin to darken and internal temp is ~165°F.
Sauce & braise
4
Transfer cubes to a foil pan.
Add butter, brown sugar, honey, BBQ sauce, and vinegar.
Toss gently to coat.
Cover pan tightly with foil.
Return to smoker
Uncover & caramelize
6
Remove foil.
Return pan to smoker uncovered for 30–45 minutes , stirring every 15 minutes.
Sauce should thicken and glaze the cubes.
Rest & serve
Oven Method
ide Information (Perfect with Burnt Ends)
Pairing Suggestions
10
Beer: IPA, stout, or amber ale
Wine: Zinfandel or Syrah
Non-alcoholic: Cola, sweet tea, or sparkling water
Tips & Notes
11
Pork belly is rich—small cubes go a long way.
Don’t rush the final uncovered step; that’s where the magic happens.
Sauce should be sticky, not soupy —if too loose, cook longer uncovered.
Add heat with chipotle powder or hot honey.
Leftovers reheat beautifully and are incredible on tacos or loaded fries.
Ingredients 2 lbs pork belly, skin removed
1 tbsp olive oil (optional)
Dry Rub
2 tbsp brown sugar
2 tsp kosher salt
2 tsp smoked paprika
1 ½ tsp black pepper
1 tsp garlic powder
1 tsp onion powder
½ tsp chili powder or cayenne (optional)
BBQ Glaze
¾ cup BBQ sauce (sweet or honey-style works best)
¼ cup brown sugar
3 tbsp unsalted butter, cubed
1 tbsp honey or maple syrup
1 tbsp apple cider vinegar
Directions Prep the pork belly
1
Slice pork belly into 1½-inch cubes .
Toss lightly with olive oil if desired.
Mix dry rub ingredients and coat pork belly evenly.
Preheat smoker
Smoke the cubes
3
Place pork belly cubes on a wire rack or directly on grates.
Smoke uncovered for 1½–2 hours , until edges begin to darken and internal temp is ~165°F.
Sauce & braise
4
Transfer cubes to a foil pan.
Add butter, brown sugar, honey, BBQ sauce, and vinegar.
Toss gently to coat.
Cover pan tightly with foil.
Return to smoker
Uncover & caramelize
6
Remove foil.
Return pan to smoker uncovered for 30–45 minutes , stirring every 15 minutes.
Sauce should thicken and glaze the cubes.
Rest & serve
Oven Method
ide Information (Perfect with Burnt Ends)
Pairing Suggestions
10
Beer: IPA, stout, or amber ale
Wine: Zinfandel or Syrah
Non-alcoholic: Cola, sweet tea, or sparkling water
Tips & Notes
11
Pork belly is rich—small cubes go a long way.
Don’t rush the final uncovered step; that’s where the magic happens.
Sauce should be sticky, not soupy —if too loose, cook longer uncovered.
Add heat with chipotle powder or hot honey.
Leftovers reheat beautifully and are incredible on tacos or loaded fries.
BBQ Pork Belly Burnt Ends
