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By Ed Watts - update 6-23-2022
Smoked Pork Belly Burnt Ends
How to Make the Best Pork Belly Burnt Ends
Bring your Kamado smoker temperature to 225°F.
While the smoker heats up, skin and cut your pork belly into cubes, the easiest way to do this, in my opinion, is to cut the pork belly into strips and then into 1 ½ inch cubes.
Add your Fat Boy Cajun Rub into a bowl, toss the cubed pork belly in the mixture until it’s coated evenly. 
Place the cubed pork onto the sheet.
I always recommend placing a drip pan (which can be as simple as an aluminum pan) with some water in it under the grates to catch the drippings from the pork belly.
Next, place the pork belly, fat side up, on the grates of the smoker for roughly 2 hours. You want the internal temperature to reach 165°F.
Why fat side up? When the fat is facing up, the liquids act as a natural baster as it comes out of the pork. Basically, it helps the meat retain moisture.
Once the internal temperature has reached 165°F you’re ready to top the pork belly pieces with the Pig's Ass BBQ sauce.
The easiest, least messy way is to transfer the pork belly cubes into an aluminum pan, top with all the sauce ingredients — I cube the butter and evenly distribute the ingredients throughout the pan — and cover it with aluminum foil.
Continue smoking for two hours, or until the burnt ends reach an internal temperature reaches 190-205°F. Be sure to toss the cubes in the sauce every 30 minutes.
What To Serve With Pork Belly Burnt Ends
Enjoy these burnt ends immediately after smoking. It isn’t necessary to let them rest. They taste great right out of the smoker.
Are you serving these up at a family BBQ? Consider serving them smoked mac and cheese, grilled potato wedges, Baked Beans, homemade coleslaw recipe for a sweet and savory meal.
Ingredients
- 5-6 lbs pork belly
- Fat Boy Cajun Seasoning Rub
- 1 and 1/2 cups Pig's Ass BBQ Sauce
- 1/2 cup brown sugar
- 2 tbsp honey
Instructions
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Slice refrigerated pork belly into 1 ½ inch cubes.
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Toss the pork belly cubes together with the seasoning rub and transfer to cooking sheet
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Bring the temperature of your smoker up to 225 F. Add your wood chips to start the smoke and place an aluminum drip pan with a few inches of water under the grates to catch drippings.
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Place the pork belly fat side up on the grates and smoke until it reaches an internal temperature of 165 degrees F, which will take 1-2 hours.
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Transfer Pork Belly cubes to an aluminum pan and top with sauce ingredients and cover with aluminum foil and place back on smoker at 225 F.
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Toss Pork Belly cubes in sauce every 30 minutes for 2 hours or until the Burnt Ends internal temperature reaches at least 190F to 205F.
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Serve immediately.
Nutrition
