Weekend Smokers · Quick Cook
Pork Belly Burnt Ends
Cubed, rubbed, smoked, sauced, and finished hot. Meat candy. The thing people are still talking about on Monday.
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What You Need
- 3–4 lbs pork belly, skin off
- BBQ rub — generous coat
- Brown sugar — ¼ cup
- Butter — 4 tbsp, cubed
- Honey — 3 tbsp
- BBQ sauce — ½ cup
- Apple cider vinegar — 2 tbsp
- Cherry or apple wood
- Foil pan — half size
- Probe thermometer
How to Do It
1
Cut the pork belly into 1.5-inch cubes. Even cuts matter here — they need to cook at the same rate. Coat every piece in rub on all sides and let them sit for 20 minutes.
2
Get the smoker to 250°F with cherry or apple wood. Place the cubes directly on the grate with space between each one. You want smoke contact on all sides, not a pile.
3
Smoke for 2.5–3 hours until the bark is set and each cube has good color on the outside. They should look like little seasoned bricks. Don't rush this — the bark is the foundation.
4
Transfer all the cubes into a foil pan. Add butter, brown sugar, honey, BBQ sauce, and apple cider vinegar. Toss to coat, cover tightly with foil, and put back on the smoker.
5
Braise covered for 1.5 hours. The butter and sugar will melt down into a glaze and the cubes will become impossibly tender inside. Check at 1 hour — they should be soft when you press one with tongs.
6
Remove the foil and cook uncovered for another 30–45 minutes to let the glaze tighten and caramelize. Toss them once halfway through. When they're glossy and tacky — they're done.
7
Pull them off and try not to eat half the pan before everyone else gets to the table. Serve immediately. They do not last long.
Kevin's note: Skin-off pork belly is key. The skin doesn't render down properly and you'll end up with rubbery pieces. Ask your butcher to remove it, or score it yourself and peel it back before cubing. Once that's handled, this cook is nearly impossible to mess up.
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