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.
Slice pork belly into 1½-inch cubes.
Toss lightly with olive oil if desired.
Mix dry rub ingredients and coat pork belly evenly.
Heat smoker to 275°F (135°C).
Use apple or hickory wood for balanced smoke.
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.
Transfer cubes to a foil pan.
Add butter, brown sugar, honey, BBQ sauce, and vinegar.
Toss gently to coat.
Cover pan tightly with foil.
Cook covered for 45–60 minutes, until pork belly is tender (internal temp ~195–203°F).
Remove foil.
Return pan to smoker uncovered for 30–45 minutes, stirring every 15 minutes.
Sauce should thicken and glaze the cubes.
Rest 10 minutes before serving.
Serve straight from the pan
Follow same steps.
Roast at 300°F (150°C).
Finish uncovered under broiler for caramelization.
Creamy coleslaw (cuts the richness)
Pickles or pickled onions
Cornbread or rolls
Smoked mac & cheese
Grilled vegetables
Beer: IPA, stout, or amber ale
Wine: Zinfandel or Syrah
Non-alcoholic: Cola, sweet tea, or sparkling water
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.
6 servings