Pork Belly Burnt Ends Recipe
Mouth-watering BBQ bites. Scheels expert Austin shows how to take pork belly and turn it into burnt ends. Seasoned with your favorite rub and glazed with your go-to BBQ sauce. This recipe is a game changer when it comes to cooking appetizers.
4.5 hrs.
15 mins.
4 hrs. 15 mins.
6
A great way to make burnt ends without having to cook a whole brisket! Start by slicing your pork in half and then into inch, bite-sized bits.[Expert tip: the colder you have the pork, the easier it will be to cut.] Pile on your favorite seasonings, making sure to get every side of the meat! Place the meat fat cap side up on your jerky rack so when it starts cooking, the fat drips through the meat, adding lots of flavor. Let the seasoning soak in for about 10 minutes and then throw those racks on the grill for about 3 hours. Place the meat into tin pans and top with brown sugar, honey, and butter, cover with foil, and place them back on the grill for another last hour. Pull them off the grill, toss in your favorite BBQ sauce, and get the meat back on the grill for about 10-15 minutes. Whether you tried our Killer Hogs Hot recipe or the Honey Hog for a little sweetness, enjoy this easy, pork belly to burnt ends recipe!
Ingredients
- 1 side pork (6-12 lbs)
- Apple juice
- Kosmos OPX-1
- Kosmos Peach Habanero BBQ Sauce
- Killer Hogs BBQ Rub
- Meat Church Honey Hog BBQ Rub
- Brown Sugar
- Honey
- Butter
Tools
- LEM Jerky Racks
- Spray bottle
- Tin pans
- Foil
- Benchmade Meatcrafter Knife
- Traeger Ironwood 885
Instructions
- Start your smoker at 275° degrees.
- Cut your pork in half to do 2 different batches. Cube into 2"x2" cubes.
- Season all sides and place on the jerky rack fat side up.
- Smoke for 3 hours and spray with apple juice after 45 minutes or as needed if burnt ends are looking dry.
- Remove from the smoker after 3 hours and place in a foil pan.
- Grab a ½ cup brown sugar, a stick of butter cut into tablespoons, and a ½ cup of honey and place into each pan.
- Wrap with foil and place back on the grill for 1 final hour.
- Once you reach an internal temp of 202° degrees in the thickest pieces, pull from the grill and add your BBQ sauce.
- Put back on for 15 minutes to finish off the BBQ sauce.
- Remove from the smoker.