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Experience barbecue bliss with our Pork Belly Burnt Ends: juicy cubes of pork belly, smoked to perfection until caramelized and tender, bursting with flavor in every bite.

Pork Belly Burnt Ends in Smoker

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  • Author: Maxine Dubois
  • Total Time: 3 hours 10 minutes
  • Yield: 4-6 servings 1x


This Pork Belly Burnt Ends Recipe is tossed in barbecue rub and made in the smoker, and finally coated in barbecue sauce. 


  • 2-3 pounds pork belly (skin removed)
  • BBQ rub of your choice
  • 1/2 cup unsalted butter, melted
  • 2 tablespoons Worcestershire sauce
  • 1/2 cup barbecue sauce (your favorite variety)


  1. Cubing: Cut the pork belly into bite-sized cubes, roughly 1 to 1.5 inches in size. This will allow for even cooking and better absorption of flavors.
  2. Applying the Rub: Generously coat the pork belly cubes with your chosen BBQ rub. Make sure to cover all sides of the cubes with the rub. You can use a store-bought rub or make your own by combining a mix of salt, pepper, paprika, brown sugar, garlic powder, onion powder, and any other spices you prefer.
  3. Preheating the Smoker: Preheat your smoker to a temperature of around 225°F (110°C). Use hardwood chunks or chips for smoking, such as hickory, apple, or cherry, to infuse the meat with delicious smoky flavor.
  4. Smoking: Place the pork belly cubes directly on the smoker grates, ensuring some space between them for proper airflow. Smoke the cubes for approximately 2 to 3 hours. During this time, the pork will absorb the smoky flavors and begin to render fat.
  5. Checking for Tenderness: After the initial smoking period, check the tenderness of the cubes. They should be firm but not tough. If they're not tender enough, you can continue to smoke them for another hour or so, checking periodically.
  6. Preparing the Sauce: In a bowl, mix the melted butter, Worcestershire sauce, and barbecue sauce. Stir well to combine.
  7. Coating the Burnt Ends: Once the pork belly cubes are tender and have a nice smoky color, transfer them to a mixing bowl. Pour the sauce over the burnt ends and gently toss to coat each cube with the sauce.


  1. Quality Pork Belly: Start with a high-quality pork belly with a good balance of meat and fat. Look for fresh, well-marbled cuts for the best flavor and texture.

  2. Trimming: Remove the skin from the pork belly before seasoning and smoking. Trim excess fat, leaving a thin layer to keep the meat moist during cooking.

  3. Consistent Cubes: Cut the pork belly into evenly sized cubes to ensure even cooking. Aim for cubes around 1 to 1.5 inches in size.

  4. Pat Dry: Before applying the rub, pat the pork belly cubes dry with paper towels. This helps the rub adhere better and promotes better caramelization.

  5. Season Generously: Don't be shy with the barbecue rub. Generously coat all sides of the pork belly cubes for maximum flavor.

  6. Preheat the Smoker: Ensure your smoker is preheated to the desired temperature before adding the pork belly cubes. This helps prevent temperature fluctuations during cooking.

  7. Use a Water Pan: Placing a water pan in the smoker helps maintain a humid environment and prevents the pork belly from drying out.

  8. Optimal Smoking Temperature: Aim for a smoking temperature around 225°F (110°C). This low and slow approach allows the flavors to develop and the fat to render properly.

  9. Wood Choice: Choose hardwood chips or chunks that complement the pork belly's flavor. Popular choices include hickory, applewood, or cherry.

  10. Keep the Smoke Thin: Too much smoke can overpower the flavors. Use a light, thin smoke for a balanced result.

  11. Saute the Rub: Consider sautéing the dry rub in a bit of oil before applying it. This helps awaken the spices and enhances their flavor.

  12. Two-Step Smoking: Smoke the pork belly cubes until they're tender, then sauce and return to the smoker for caramelization. This two-step process ensures a flavorful and glazed exterior.

  13. Glaze Carefully: When applying the sauce, brush it on gently to avoid disturbing the rub. You want to ensure even coverage without removing the rub.

  14. Monitor Temperature: Use a reliable meat thermometer to monitor the internal temperature of the pork belly. It's done when it reaches an internal temperature of about 195-203°F (90-95°C) for tenderness.

  • Prep Time: 10 minutes
  • Cook Time: 3 hours
  • Category: Dinner
  • Method: Smoker
  • Cuisine: American