Smoked Pork Belly Burnt Ends
Pork belly burnt ends slow smoked over pecan wood and coated in barbecue sauce. These sweet pork belly cubes are addictive and will go down a treat at your next backyard cook-off.
Servings: 6
Equipment
- Pecan smoking wood
- wire rack
Ingredients
- 3 lb pork belly no skin and uncured
- ½ cup brown sugar
- ½ cup honey
- 1 cup barbecue sauce
Dry Rub Seasoning
- 2 tbsp smoked paprika
- 2 tsp cumin
- 2 tbsp chili powder
- ½ cup brown sugar
- ½ tsp dried onion powder
- 1 tsp garlic powder
- 2 tsp kosher salt
- 1 tsp ground black pepper
Instructions
- Fire up your smoker to 250°F (120°C). If you are using a charcoal grill, set it up for 2-zone indirect cooking
- Cut the pork belly into cubes at about 1 ½-inch thick
- Combine the dry rub ingredients in a small bowl, using a fork to remove or crush any lumps that may have formed.
- Evenly coat your pork belly cubes in the dry rub. Arrange cubes on a wire rack fat-side up, and place on smoker grates. Smoke for 2 hours.
- Transfer pork belly cubes to an aluminum pan. Coat with brown sugar and honey.
- Cover the pan with aluminum foil and return it to the smoker. Smoke for 60-90 minutes until tender.
- Remove the foil and add barbecue sauce, stirring in well. Smoke for 10 minutes to allow the sauce to harden.
- Remove from smoker and serve immediately