Authoradmin
DifficultyIntermediate

Delicious Pork Belly Burnt Ends with a touch of sweet and spice. End-to-end instructions for Pork Belly Pork Belly Burnt ends on the favorite smoker.

Yields1 Serving
Prep Time20 minsCook Time4 hrsTotal Time4 hrs 20 mins

 Pork Belly (3 - 5 pound slab)
 Foil Pan
 Wood: Cherry Wood is recommended
  cup BBQ Sauce
 1 tbsp Soy Sauce
 2 tbsp Apple Juice
 1 tbsp Hot Sauce (Recommend Frank's Hot Sauce)
 Olive Oil
 Rib RubYou can use Flaming Rooster BBQ Rib Rub or your favorite rub
 Tony Chachere's seasoning
 Honey
 Brown Sugar

1

Start by getting a slab of Pork Belly from your local grocery store or butcher. Depending on how many guests you are having will depend on how big of a piece to get. We typically go with a 5 pound slab of Pork Belly.

Slice the pork belly in 1" x 1" chunks.

2

Put the cut up chunks in a large bowl and drizzle with olive oil. Mix well.

3

Add the Rib Rub and Tony Chachere's seasoning and mix well.

THE SMOKE
4

Place the pork belly chunks on a baking rack fat side up. By placing them on a baking rack it makes it easy to transfer to and from the smoker, but if you don't have one you can just put the chunks directly on the smoker.

5

Get your smoker going with Cherry wood. You want your smoker at 225 - 250 degrees.

Smoke for 3 hours.

6

Remove the rack from the smoker and bring inside. Spread out the pork belly evenly in a foil pan at least 2 inches deep.

THE SWEET
7

Sprinkle brown sugar on the burnt ends.

8

Drizzle Honey over the burnt ends.

9

Cover the pan with tin foil.

10

Place back on the smoker or grill for an hour and a half (1.5 hours) with the temperature at 250 degrees

THE SPICE
11

After 1.5 hours, remove from the smoker.

Mix together the BBQ Sauce, Soy Sauce, Apple Juice and Hot sauce into a smooth mixture.

12

Place the burnt ends into a large bowl. Pour in the glaze mixture and mix well.

THE FINISH
13

In a new clean foil pan, pour the burnt ends into the foil pan and cover.

14

Place the covered pan in the oven or back on the grill at 350 degrees for 10 minutes. This will allow the glaze to create a carmel texture

15

Let them rest uncovered at least 10 minutes.

Serve with tooth picks and serve!

CategoryCooking Method,

Ingredients

 Pork Belly (3 - 5 pound slab)
 Foil Pan
 Wood: Cherry Wood is recommended
  cup BBQ Sauce
 1 tbsp Soy Sauce
 2 tbsp Apple Juice
 1 tbsp Hot Sauce (Recommend Frank's Hot Sauce)
 Olive Oil
 Rib RubYou can use Flaming Rooster BBQ Rib Rub or your favorite rub
 Tony Chachere's seasoning
 Honey
 Brown Sugar

Directions

1

Start by getting a slab of Pork Belly from your local grocery store or butcher. Depending on how many guests you are having will depend on how big of a piece to get. We typically go with a 5 pound slab of Pork Belly.

Slice the pork belly in 1" x 1" chunks.

2

Put the cut up chunks in a large bowl and drizzle with olive oil. Mix well.

3

Add the Rib Rub and Tony Chachere's seasoning and mix well.

THE SMOKE
4

Place the pork belly chunks on a baking rack fat side up. By placing them on a baking rack it makes it easy to transfer to and from the smoker, but if you don't have one you can just put the chunks directly on the smoker.

5

Get your smoker going with Cherry wood. You want your smoker at 225 - 250 degrees.

Smoke for 3 hours.

6

Remove the rack from the smoker and bring inside. Spread out the pork belly evenly in a foil pan at least 2 inches deep.

THE SWEET
7

Sprinkle brown sugar on the burnt ends.

8

Drizzle Honey over the burnt ends.

9

Cover the pan with tin foil.

10

Place back on the smoker or grill for an hour and a half (1.5 hours) with the temperature at 250 degrees

THE SPICE
11

After 1.5 hours, remove from the smoker.

Mix together the BBQ Sauce, Soy Sauce, Apple Juice and Hot sauce into a smooth mixture.

12

Place the burnt ends into a large bowl. Pour in the glaze mixture and mix well.

THE FINISH
13

In a new clean foil pan, pour the burnt ends into the foil pan and cover.

14

Place the covered pan in the oven or back on the grill at 350 degrees for 10 minutes. This will allow the glaze to create a carmel texture

15

Let them rest uncovered at least 10 minutes.

Serve with tooth picks and serve!

Pork Belly Burnt Ends Recipe
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