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Smoky, rich, tender cubes of pork belly with a caramelized glaze. Perfect for parties and BBQ events - always a crowd favorite.
Recipe Overview
Ingredients
- • 10 lb Pork Belly (skinless, cut into 2-inch cubes)
- • Yellow Mustard (for binder)
- • Sriracha (for binder)
- • Paprika-Heavy BBQ Rub (first layer)
- • Garlic-Pepper Rub (second layer)
- • BBQ Sauce (for glaze)
- • Honey (for glaze)
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Pork Belly Burnt Ends have become one of my most popular yet lowest overhead sides. A 10 pound pork belly will give you about 80 cubes and each eater will have one or two. So they naturally ration t
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Ingredients
Recipe yield: 10-pound slab makes ~40-50 pieces
- 10 lb (4.5 kg) Pork Belly(skinless, cut into 2-inch cubes)
- Yellow Mustard(for binder)
- Sriracha(for binder)
- Paprika-Heavy BBQ Rub(first layer)
- Garlic-Pepper Rub(second layer)
- BBQ Sauce(for glaze)
- Honey(for glaze)
Equipment Needed
- •Sharp knife
- •Wire rack
- •Smoker
- •Foil pans
- •Probe thermometer
- •Vacuum sealer (optional for holding)
- •Drip EZ BBQ blanket (optional)
- •Prep tub (optional)
- •Que Crib (optional)
🔧 Equipment Needed:
- • Sharp knife
- • Wire rack
- • Smoker
- • Foil pans
- • Probe thermometer
- • Vacuum sealer (optional for holding)
- • Drip EZ BBQ blanket (optional)
- • Prep tub (optional)
- • Que Crib (optional)
Instructions
9 stepsCube the pork belly
Slice 10-pound slab of skinless pork belly into 2-inch cubes. These are big enough to hold up on the smoker while staying bite-sized.
Tips
- •Uniform size = even cooking
- •Save trimmings for other uses
Apply binder
Lightly coat cubes with a mixture of yellow mustard and sriracha. This helps the rub stick and adds tang and heat.
Tips
- •Just a light coat needed
- •Mustard flavor cooks out
Season with rub
Apply two layers: first a paprika-heavy BBQ rub for color and sweetness, then a garlic-pepper rub for savory depth.
Tips
- •Pat down rub to help it adhere
- •Don't be shy with seasoning
Arrange on rack
Place cubes meat-side down on a lightly oiled wire rack to prevent sticking. Arrange fat-side up.
Tips
- •Oil the rack well
- •Leave space between pieces
Smoke until 185°F (85°C)
Smoke at 250°F (121°C) until internal temperature reaches 185°F (85°C).
Tips
- •Use hardwood for best flavor
- •No need to spritz
Optional: Hold for later
If not serving immediately, cool down, vacuum seal, and refrigerate. Reheat at 275°F (135°C) to 185°F (85°C) internal on service day.
Tips
- •Great for meal prep
- •Can hold refrigerated 2-3 days
Make the glaze
Mix BBQ sauce with honey - thin enough to coat well but sticky enough to caramelize.
Tips
- •Start with 2:1 sauce to honey ratio
- •Adjust thickness as needed
Glaze and finish
Transfer to foil pans, glaze generously, cover, and cook at 275°F (135°C) for 1 hour until probe tender (~200°F (93°C) internal).
Tips
- •Should have almost no resistance
- •Glaze will caramelize beautifully
Hold for service
Wrap pans in BBQ blanket, place in prep tub, and transfer to food warmer to hold temperature for serving.
Tips
- •Can hold 2-4 hours safely
- •Stays perfectly tender
You've completed all 9 steps. Time to eat.
Important Notes
These pork belly burnt ends are perfect for events and parties - they disappear fast! The combination of bark, richness, and sweet-savory glaze makes them irresistible.
⚠️ Important Notes:
These pork belly burnt ends are perfect for events and parties - they disappear fast! The combination of bark, richness, and sweet-savory glaze makes them irresistible.
Pro Tips
- •Don't skip the double rub - layering flavors is key
- •Probe tender is more important than exact temp
- •Great for make-ahead cooking
- •Save and render the fat trimmings
💡 Pro Tips:
- • Don't skip the double rub - layering flavors is key
- • Probe tender is more important than exact temp
- • Great for make-ahead cooking
- • Save and render the fat trimmings
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