Pork Belly Burnt Ends: Grill the Ultimate BBQ Treat Now

Get ready for a BBQ treat that’s sweet, smoky, and sticky! Our Low and Slow Pork Belly Burnt Ends are the perfect mix of flavors, topped with a honey glaze and your favorite BBQ sauce. Perfect for any backyard barbecue or summer hangout, these bites are sure to have everyone coming back for more!

Pork belly burnt ends ready to impress

Ingredients for Low and Slow Pork Belly Burnt Ends

• A whole pork belly, skinless and boneless (about 5-6 lbs).
• A sweet BBQ rub (like Meat Church Honey Hog).
• Your favorite BBQ sauce (Blues Brothers is a great choice).
• 1/4 cup honey
• Apple juice (for spritzing)
• 1/2 cup brown sugar
• 4 tbsp butter

Essentials for Cooking

• Cherry or apple wood pellets or smoke chips.
• Wire rack
• Disposable aluminum pan (for easy cleanup).
• Instant-read thermometer

Cooking Method for Low and Slow Pork Belly Burnt Ends

Prepare Your Smoker

Alright, y’all, let’s get that smoker fired up! This is Travis “Smoke Daddy” Wheeler comin’ at ya from Franklin, Tennessee. Crank that beast to 275°F and load it with cherry or apple wood pellets. I’m talkin’ that sweet, subtle smoke that’ll hug your pork belly like a Tennessee sunset. Ain’t nothin’ better for this low and slow game.

Prepare the Pork Belly

Next up, grab that pork belly and a sharp knife. We’re choppin’ it into 1-inch cubes—skin’s gotta be gone, folks. Save it for cracklins if you’re feelin’ frisky, but for these burnt ends, it’s all about that naked, fatty goodness.

Season the Pork Belly

Now, let’s get gritty with the rub. Slather those cubes with a sweet BBQ mix—somethin’ like Honey Hog’s my go-to. Coat ‘em thick, like you’re paintin’ a barn in a storm. Let it sit for 15 minutes so that flavor sinks deep into the meat, settin’ the stage for some serious smoke magic.

Smoke the Pork Belly

1. Line those cubes up on a wire rack, fat side up, givin’ each one some breathin’ room for the smoke to dance around. Slide that rack into the smoker and let ‘em ride for about 3 hours. Every 45 minutes, hit ‘em with a spritz of apple juice—keeps ‘em juicy and builds that bark. You’ll see that smoke ring startin’ to form, and that’s when you know it’s gettin’ real.
2. Grab your instant-read thermometer and check the temp. When it hits 195°F, you’re in the zone—tender, almost fallin’ apart, but still holdin’ shape. Think pulled pork’s chunkier cousin.

Finishing the Burnt Ends

1. Haul those smoky cubes into an aluminum pan. Dust ‘em with more rub and a heap of brown sugar, then drop in some butter chunks—don’t skimp, now.
2. Pour on that BBQ sauce and a drizzle of honey for that sticky, sweet finish that’ll make your mouth water. This ain’t diet food, and we ain’t apologizin’ for it!
3. Back in the smoker they go, uncovered, for another hour. Stir ‘em every 20 minutes to get that glaze even and caramelized—aimin’ for a deep, toffee-apple shine. Let ‘em cool 15 minutes after, ‘cause they’ll be hotter than a Tennessee summer.

Why Low and Slow Pork Belly Burnt Ends Are Worth the Wait

These burnt ends are a labor of love, no doubt about it. But that low and slow cookin’ renders the fat just right, leavin’ you with bites so tender they melt in your mouth. The sweet-smoky combo, with that cherry wood kiss, is downright addictive. Want more BBQ wisdom? Check out this guide from The BBQ Museum—it’s got the goods.

If you’re itchin’ to up your game, pair these bad boys with our grilling techniques guide. More flavor, more smoke, more glory.

Final Thoughts on Low and Slow Pork Belly Burnt Ends

These pork belly burnt ends? Pure crowd-pleasin’ gold. Sticky, smoky, and loaded with flavor, they’re worth every second you put in. Stash a few for yourself before the vultures swoop in—they’ll be gone quick. Got a trick to make yours pop? Drop it in the comments below—I’m all ears!