Pork belly burnt ends are one of the most sought after dishes in the slow-smoking world. These tasty bites of smoky pork belly are cooked until they are caramelized and crispy on the outside, while still being tender and juicy on the inside.
Pork belly burnt ends are made by taking a large piece of pork belly and cutting it into small cubes. The cubes are then rubbed with pork belly rub recipe (a mixture of spices, such as garlic powder, paprika, and cumin), and then smoked over a low heat for 4-6 hours. Once the cubes are tender and smoky, they are then transferred to a baking sheet and cooked at a high heat until they are crispy on the outside, and juicy on the inside.
The result is a delicious morsel of smoky pork with a crunchy, caramelized exterior and a juicy, tender interior. The cubes can be served as-is, or can be diced into smaller pieces and used for tacos, sandwiches, or as a topping for salads.
Pork belly burnt ends are a delicious treat that can be enjoyed on their own, or used as an ingredient to create a variety of other dishes. They are a popular item at barbecues and other outdoor events, and they are sure to be a hit with your guests.
Enjoy this smoked pork belly burnt ends recipe from Grill Masters Club!
Remove pork belly from packaging and pat dry with a paper towel. 2.
Trim the bottom layer of hard fat from the pork belly. Don’t take it all off, but remove the hard part – it will end up chewy if you don’t trim some of it.
Slice the pork belly into 1.5-inch cubes
Apply olive oil as a binder for your rub, covering thoroughly. If you like it hot, use Underwood Ranches Carolina Gold BBQ Sauce as your binder.
Dust with a light layer of Mrs. Griffin’s BBQ Shake Rub, coating all sides (leave some room to apply the next rub, ensuring it sticks).
Next, apply a thick layer of Hickman’s Divine Swine Pork Rub, covering the pork completely.
Place the cubes to an oiled jerky rack (or cooling rack). If you don’t have one, you can use an aluminum pan, but be sure to poke holes in the bottom so the fat from the pork belly doesn’t accumulate inside (let it fall into a drip pan)
Preheat your smoker or grill to 250–275 °F. Then, place your pork belly on the smoker (on the rack or in your aluminum pan) and close the lid.
After two hours, check to see that bark or “crust” has started to develop – the cubes should have a dark mahogany “burnt” look to them. If, after two hours, they don’t have the color, continue cooking, checking every 1/2 hour until the color is correct or the internal temp measures 165 ºF.
Remove the burnt ends from the smoker, place in an aluminum pan (without holes, don’t reuse the one you used previously).
Combine 2 Tbsp melted or soft butter, 2 Tbsp honey, and 1/2 cup of SuckleBusters Original BBQ Sauce. Pro tip: Want to add some heat? Add a touch of Underwood Ranches Carolina Gold to the SuckleBusters Original BBQ Sauce. Add the sauce to the pork, covering all pieces.
Cover the pan with foil and place it back on the smoker at 250-275º, cook for 1 hour. After 1 hour, check for tenderness. When done, the burnt ends should almost fall apart when probed. The final internal temp will be somewhere between 190-203º
Continue cooking for 10-15 minutes longer to allow the sauce to set. Remove from the smoker and rest for 10 minutes. The meat will have a beautiful glaze and shine! Serve and enjoy.
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