Pork Belly Burnt Ends are a backyard BBQ favorite for anyone who loves bold, smoky, and sweet-savory flavors. Cubes of pork belly are smoked low and slow until the fat renders and the meat becomes tender, then finished in a sticky honey-BBQ glaze that caramelizes to a crisp, irresistible crust. These bite-sized morsels combine rich, smoky depth with a touch of sweetness, making them perfect for parties, game days, or a special weekend cook.
Whether you’re using a pellet grill, an offset smoker, or another favorite smoker, pork belly burnt ends reward patience. The contrast between the caramelized, slightly crisp edges and the succulent center is what makes these addictive. Once you make them, they’ll become a regular in your BBQ rotation.
🤤 You Gotta Try These Pork Belly Burnt Ends!
- Flavor Explosion: Tangy BBQ sauce, smoky seasoning, and honey combine for a bold, layered taste that keeps you coming back for more.
- Crowd Favorite: Great for gatherings — these bite-sized pieces are easy to serve and always popular.
- Simple to Make: Basic ingredients and clear steps make this an approachable recipe for any home cook.
- Adjustable Heat and Sweetness: Add hot sauce or red pepper flakes for heat, or increase sweetness with brown sugar or maple syrup to suit your taste.
- Super Tender: Low-and-slow smoking renders the fat and yields unbelievably tender bites.
🗒️ Ingredients for These Poor Man’s Burnt Ends
These burnt ends require just a handful of ingredients. The recipe card below lists exact quantities and timing for easy reference.
- Pork Belly: A fatty slab of pork belly provides rich flavor and tenderness when smoked.
- Pork Rub: A savory spice blend to season the cubes before smoking.
- BBQ Sauce: Adds tang, body, and a sticky glaze for finishing the burnt ends.
- Honey: Sweetens and helps the sauce caramelize for a glossy finish.
- Butter: Adds richness and helps keep the pork belly moist during the final cook.
👨🍳 How to Make These Burnt Ends
Turning pork belly into burnt ends is a simple multi-step process: trim, cube, season, smoke, sauce, and finish. Follow the printable recipe card for a compact overview of quantities and timing.
- Prepare the Pork Belly: Remove any skin and trim away thick, tough pieces of fat, but leave enough fat to keep the meat moist.
- Cube It: Cut the pork belly into 1″–2″ cubes, keeping pieces uniform so they cook evenly.
- Season: Toss the cubes in your pork rub until well coated.
- Smoke: Place the cubes on a wire rack in the smoker and cook at about 250°F until the internal temperature reaches roughly 180–190°F and the fat has rendered, usually 2–3 hours.
- Sauce and Add Fat: Transfer the cubes to a baking dish, pour in BBQ sauce, dot with butter, and drizzle honey over the top. Toss to coat every piece.
- Finish in the Smoker: Cover the dish with foil and return it to the smoker for another hour to 90 minutes, until the pork reaches about 205°F and the sauce is glossy and thick.
- Rest and Serve: Remove from the smoker, discard excess liquid, let the burnt ends rest briefly, then serve warm.
😉 Pro Tips for Delicious Burnt Ends
- Trim Smart: Leave enough fat to render and keep the meat juicy, but remove any thick, hard chunks that won’t render during cooking.
- Wire Rack for Even Smoke: Using a wire rack improves smoke circulation and helps develop a crust before saucing.
- Low and Slow: Hold the smoker around 250°F so the fat renders slowly and the meat soaks up smoke flavor.
- Spritz for Moisture: A light spritz of apple juice and apple cider vinegar every 30–45 minutes helps maintain moisture and adds a subtle tang.
- Rest: Allow the burnt ends a few minutes to rest so the juices redistribute for better texture and flavor.
- Customize: Try different rubs, sauces, or add heat with cayenne, chipotle, or hot sauce to make the recipe your own.
🤔 Substitutions and Variations
- Spice Options: Add cayenne, chipotle, or a spicy BBQ sauce to bring heat.
- Alternative Sweeteners: Swap honey for maple syrup or use brown sugar for a deeper, molasses-like sweetness.
- Different Glazes: Try a mustard-based Carolina-style sauce or an Asian-style teriyaki glaze for a unique twist.
- Wood Choices: Apple, cherry, or hickory wood each add distinct smoky notes to complement pork belly.
- Texture Finish: Top finished burnt ends with crispy fried onions or crushed pork rinds for added crunch.
🥡 Storing and Reheating the Burnt Ends
Store leftovers in an airtight container in the refrigerator for 3–4 days. Cool the burnt ends completely before sealing. For longer storage, freeze them in a freezer-safe container for up to 3 months and thaw overnight in the refrigerator before reheating.
To reheat, preheat the oven to 300°F. Place thawed burnt ends on a baking sheet, cover with foil to retain moisture, and heat for 15–20 minutes until warmed through. An air fryer set to 250°F for 8–10 minutes also works well and helps refresh the exterior crispness. For a quick option, microwave portions covered with a damp paper towel in 30-second intervals until hot.
Leftovers are versatile—chop and use as a topping for mac and cheese, add to chili, or fold into fried rice for a smoky, flavorful boost.
❓ Questions? We Have Answers!
Yes. After cooking, cool the burnt ends, store in an airtight container in the fridge for 3–4 days, and reheat in the oven when ready to serve.
Cook low and slow at around 250°F, cover the pan with foil during the final saucing stage, and include butter or a bit more honey to help retain moisture.
Yes. You can make burnt ends from the point of a beef brisket. Cook the brisket to the recommended temperature, cube the point, and finish similarly to pork belly.
🐖 More BBQ Recipes
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3-2-1 Ribs
Traeger
Smoked Pork Butt (Smoked Pork Shoulder)
Main Dish
Traeger Bacon-Wrapped Pork Tenderloin
Traeger
Smoked Pork Loin
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Pork Belly Burnt Ends
Pin
Review Recipe
Equipment
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Traeger Timberline 1300 Pellet Grill
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Thermoworks Thermapen ONE
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John Boos Maple Butcher Block
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New West 12″ Chef Knife
Ingredients
- 5 pounds Pork Belly, skinless
- ½ cup Pork Rub
- 1 cup BBQ Sauce
- ½ cup Honey
Instructions
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Trim skin and any excessive or hard fat from the pork belly, leaving enough fat to render and keep the meat moist.
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Cut the pork belly into 1″–2″ cubes, toss in a large bowl, and coat thoroughly with the pork rub.
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Arrange cubes on a wire rack and smoke at 250°F for 2–3 hours, or until the internal temperature reaches 180–190°F and the fat has rendered.
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Optional: Spritz with a 1:1 mixture of apple juice and apple cider vinegar every 30 minutes to maintain moisture.
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Transfer the cubes to a baking dish, add BBQ sauce, dot with butter, and pour honey over top. Mix to coat each piece. Add hot sauce or red pepper flakes if you want heat.
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Cover the dish with foil and return to the smoker for 1–1½ hours, until the pork reaches about 205°F and the sauce is thick and glossy.
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Remove from the smoker, discard excess liquid from the pan, let rest briefly, and serve.
Notes
- Use a reliable meat thermometer to monitor internal temperature — times are estimates and temperature determines doneness.
- Spritzing is optional but helpful for maintaining moisture and adding subtle flavor while smoking.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
Additional Info
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