Make the best Smoked Pork Belly Burnt Ends on your pellet grill with this easy recipe! Juicy pork belly cubes are smoked low and slow, then caramelized in a sweet glaze until tender, sticky, and irresistible. These bite-sized morsels are pure BBQ gold!
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Of course! I have included my favorite homemade glaze recipe, but feel free to make your own! These burnt ends are also known as “BBQ candy” or “meat candy” because the combination of meat and sauce is so delicious!
What’s the difference between pork belly burnt ends and poor man’s burnt ends?
Pork belly burnt ends are a cut of meat from the belly of the pig, the same cut used for bacon. These morsels are juicy and have a melt-in-your-mouth texture thanks to the fat marbling.
On the other hand, Poor Man’s Burnt Ends comes from the chuck roast, an affordable alternative to brisket. These have a tender bite with a rich, beefy flavor.
Both of these BBQ delights can be smoked to perfection and finished with a caramelized exterior.
Why this recipe works
The slow-smoked pork belly becomes incredibly tender and juicy with an irresistibly rich and smoky flavor and a nice bark on the outside. Meat lovers will love it!
The glaze caramelizes on the exterior of the burnt ends, creating a deliciously sticky and flavorful crust.
This sticky pork can be served as an appetizer, main course, or even in sandwiches or tacos.
This candied pork can be made ahead of time, stored in the refrigerator, and reheated when needed, making it great for meal planning.
Ingredients
This recipe is surprisingly easy to prepare and requires minimal ingredients:
Pork belly: I used skinless pork belly. However, if yours is not skinless, carefully remove the skin with a sharp knife.
Pork belly rub: This contains brown sugar, smoked paprika, garlic powder, onion powder, chili powder, kosher salt, and black pepper.
Glaze: This is made with your favorite BBQ sauce, maple syrup, and unsalted butter.
See the printable recipe card for exact measurements and a complete list of ingredients.
BBQ Necessities
Pellet grill – You can use a Traeger or Pit Boss grill.
Pellets – My favorites are apple, hickory, pecan, or cherry wood pellets. You can also use Traeger Signature or Pit Boss Competition pellets.
Disposable pan (aluminum foil pan) – this makes cleanup a breeze.
A digital meat thermometer is a must-have for anyone with a pellet grill or smoker.
How to Smoke Pork Belly Burnt Ends
Step 1: Preheat the Pellet Grill
Preheat your pellet grill to 225 degrees F. If your grill model requires, you can add a pan of water in a corner of your grill to maintain humidity.
Step 2: Trim
While the smoker is preheating, remove any excessive fat and cut the pork belly into one-inch cubes.
Step 3: Season
Combine brown sugar, smoked paprika, garlic powder, onion powder, chili powder, kosher salt, and black pepper in a small bowl and combine (Image 1).
Place the pork belly cubes in a large bowl and drizzle them with 2 tablespoons of olive oil. Toss to coat. Generously coat them with the spice rub and ensure each piece is covered evenly with the rub (Image 2).
Step 4: Smoke
Once the pellet smoker reaches 225 degrees F, place the seasoned cubed pork belly ends on the grill grates or on a barbecue grill pan, making sure there is space between them for airflow (Image 3).
Close the lid and let the pork belly smoke for approximately 2 hours, or until the internal temperature reaches around 160 degrees F. The pork will have a nice orangey-red crust (Image 4).
Step 5: Glaze
Once the pork belly pieces reach 160°F, remove them from the smoker and place in a large aluminum pan or a disposable aluminum foil tray. Combine the BBQ sauce, maple syrup, and unsalted melted butter in a bowl. Mix well to combine.
Add the sauce to the pan with the pork belly. Toss the pieces gently to coat them evenly. Cover the pan tightly with aluminum foil. Return the pan to the smoker and continue smoking it for an additional 1.5 hours, or until the internal temperature reaches approximately 200°F.
Remove the pan from the smoker when the internal temperature reaches 200°F. Increase the temperature of your smoker to 300°F. Remove the foil cover from the pan and return it to the smoker for an additional 15-20 minutes to caramelize the sauce (Image 5).
Pro Tip: Always cook by temperature, not by time. Due to variables outside of your control, such as ambient temperature, how hot your grill is, the type of grill, etc., the cooking time may vary.
Step 6: Serve
Once the crispy pork belly burnt ends are caramelized and sticky, transfer the aluminum pan to a baking sheet and then to a serving dish. Serve them on their own hot off the grill, in sliders, on top of salads, or as part of a barbecue platter.
Jeri’s Top Tips
Season generously with the spice rub. You can even apply the dry rub and let it sit overnight to let the flavors penetrate.
Smoke the pork belly low and slow at a temperature of 225°F. This slow cooking process helps tenderize the meat.
Use a meat thermometer to check for doneness.
The final stage of caramelizing happens pretty quickly – keep a close eye to prevent burning.
Recipe FAQs
How do I choose the best pork belly for this recipe?
Look for pork belly with consistent marbling (fat streaks) throughout. A mix of meat and fat will make the juiciest and most flavorful burnt ends.
How do I store leftovers?
Store any leftover pork belly burnt ends in an airtight container in the refrigerator for up to 4 days. You can also freeze them for up to 2 months. To reheat, warm them in an oven or back on the grill until heated through.
How can I ensure my burnt ends don’t turn out too dry?
Maintaining a consistent smoker temperature and avoiding over-smoking can help ensure juicy results. The fat content of pork belly also helps keep the meat moist.
More Smoker Recipes You’ll Love
Printable Recipe
Smoked Pork Belly Burnt Ends on Pellet Grill
Make the best Smoked Pork Belly Burnt Ends on your pellet grill with this easy recipe! Juicy pork belly cubes are smoked low and slow, then caramelized in a sweet glaze until tender, sticky, and irresistible.
Prep Time15 minutesmins
Cook Time3 hourshrs30 minutesmins
Total Time3 hourshrs45 minutesmins
Course: All Recipes, Appetizer, Main Course
Cuisine: American
Servings: 6servings
Calories: 977kcal
Ingredients
Ingredients
2poundspork bellyskin removed
2tablespoonsolive oil
Pork Belly Dry Rub Ingredients
¼cupbrown sugar
1tablespoonsmoked paprika
1teaspoongarlic powder
1teaspoononion powder
1teaspoonchili powder
Pork Belly Glaze
½cupBBQ sauce
¼cupmaple syrup
2tablespoonsunsalted buttermelted
Instructions
Preheat your pellet grill to 225℉. If your grill model requires, add a pan of water in a corner of your grill to maintain humidity.
While the smoker is preheating, trim off any excessive fat, and cut the pork belly into one-inch cubes.
Combine the dry rub ingredients in a small bowl and mix well. Place the pork belly cubes in a large bowl and drizzle them with 2 tablespoons of olive oil. Toss to coat. Generously coat them with the spice rub and toss until each piece is covered evenly with the rub.
Once the pellet smoker reaches 225℉, place the seasoned cubed pork belly ends on the grill grates or on a barbecue grill pan, making sure there is space between them for airflow. Close the lid and let the pork belly smoke for approximately 2 hours or until the internal temperature reaches around 160℉.
Once the pork pieces reach 160℉, remove them from the smoker and place them in a large aluminum pan. Combine the BBQ sauce, maple syrup, and unsalted melted butter in a bowl. Add the sauce to the pan with the pork belly and toss gently to coat evenly with the sauce. Cover the pan tightly with aluminum foil and return the pan to the smoker. Continue smoking for an additional 1.5 hours or until the internal temperature reaches around 200℉.
Remove the pan from the smoker once the internal temperature reaches 200℉. Increase the temperature of your smoker to 300℉. Remove the foil cover from the pan and return it to the smoker for an additional 15-20 minutes to caramelize the sauce.
Once the crispy pork belly burnt ends are caramelized and sticky, transfer the aluminum pan to a baking sheet, then transfer to a serving dish. Serve them on their own hot off the grill, in sliders, on top of salads, or as part of a barbecue platter. Enjoy!
Notes
Season generously with the spice rub. You can even apply the dry rub and let it sit overnight to let the flavors penetrate.
Smoke the pork belly low and slow at a temperature of 225°F. This slow cooking process helps tenderize the meat.
Use a meat thermometer to check for doneness.
The final stage of caramelizing happens quickly; keep a close eye to prevent burning.
The provided nutrition information is automatically calculated. Accuracy is not guaranteed.
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About Jeri Walker
Jeri Walker is a recipe developer, food photographer, and recipe writer. She creates easy, flavor-packed recipes for the smoker, air fryer, and busy home kitchens that are designed to work every time. Her recipes and grilling expertise have been featured on MSN, FoodTalk, The Kitchn, Trivet Recipes, and more. When she’s not testing new recipes, she’s usually behind the camera or planning what to cook next.
Notes.. Above information is curated for evaluation and recommendation from windingcreekranch.org
