Burnt ends are known as a delicacy in BBQ, made famous in Kansas City barbecue. Moist Brisket Point is traditionally used for amazing Burnt Ends, but you can achieve similar or some even argue, better results with Pork Belly. Pork Belly comes from the same cut of meat where bacon comes from so Pork Belly is super fatty and super tasty. Pork Belly Burnt Ends are absolutely decadent, soft, squishy, super tangy morsels of Meat Candy. Once you have had one you want to eat all of it, just make sure to have a green smoothie for breakfast so you have a balanced diet :)
You can make these sweet and spicy just by using different rubs and sauces, depending on what you like.
This is the first time I made pork belly burnt ends - and this certainly won’t be the last! My family and friends loved them! They’re pretty amazing and you will definitely impress everyone. Do a BBQ home, have them ready and put some steaks on the grill and you’ve got a party! I served the burnt ends by themselves on toothpicks, but you can also use them to make sandwiches.
- FOGO Super Premium Charcoal, the First Ingredient. Super Premium is perfect for smoking and low and slow cooks. Light with FOGOstarters.
- 1 slab of pork belly with skin removed (I used a 5lb Slab of Pork Belly)
- Your favorite BBQ Rub, in this recipe I’m using Meat Church Honey Hog
- Cherry Wood chunks (optional)
For 5 lbs of Pork Belly, I used the following:
- 1 cup of Apple juice
- 3 tablespoons Sugar
- 3 tablespoons Honey
- 1 cup of BBQ Sauce, I used Koss Sauce BBQ Sauce
- I’m using a slab of pork belly with skin removed. You can remove it yourself or ask your butcher to do it for you.
- Cut the pork belly into 1-1.5 inch cubes. Usually I would smoke the meat whole, but in this case, we will do in cubes. This will help get a ton of amazing bark or charr on every single piece and get the smoky flavor all over it. Pork belly is also fatty enough to remain moist during smoking.
- Generously apply your favorite BBQ Rub. In this video, I’m using Meat Church Honey Hog.
- I recommend using a wire rack because it makes it easier to move so many pieces on and off the smoker.
- Set the smoker to smoke at 225-250 degrees, I added Cherry Wood chunks.
- Smoke the pork belly for about 2-2.5 hours, until you are happy with the bark and the color.
- Move the pork belly into a disposable aluminum pan and add some apple juice, sugar, honey, and your favorite BBQ sauce. Generously coat and toss all the pieces so that they are completely covered in sauce.
- Put the entire pan back on the smoker for another 30-45 min to braise the pork belly. Toss it every 15 min to coat it completely, to ensure that no side is drying out. The sauce will start to reduce, making every piece into super decadent, super tangy BBQ candy.
I can’t believe I held off from doing these for so long. It such a delicious treat! Have you ever done Burnt Ends with Pork Belly? What do you think is better, Burnt Ends with Brisket or Pork Belly?
Try it at home! I would love to hear from you how it goes!