Pork Belly Burnt Ends

Burnt endsBurnt Ends are an amazing experience and there are many different cuts of meat you can use to make them. You have the point of a brisket, chuck roast, and even hot dogs. Here, I am making pork belly burnt ends. Pork belly has an amazing amount of fat that renders down to leave you with one of the most delicious bites of BBQ you might ever have. Here, I cube up some pork belly and then give it a nice smoke and then sauce. Very simple but time consuming recipe. Let’s get to it!



Pork Belly Burnt Ends

Prep Time 20 minutes
Cook Time 4 hours 30 minutes
Total Time 5 hours
Course Appetizer
Cuisine American


  • 1 Full pork belly

Dry Rub

  • ¾ cup Brown sugar
  • ¼ cup Kosher Salt
  • cup Smoked paprika
  • 2 tbsp Coarse black pepper
  • 2 tsp Dry mustard powder
  • 2 tsp Onion powder
  • 2 tsp Cumin
  • 2 tsp Garlic powder
  • 1 tsp Cayenne pepper

Maple Sriracha Sauce

  • 1 cup Ketchup
  • ¾ cup Brown sugar
  • ½ cup Unsalted butter
  • 2 tbsp Red wine vinegar
  • 2 tbsp Apple cider vinegar
  • 3 tbsp Cane sugar syrup
  • ¼ cup Siracha
  • 2 tsp Garlic powder
  • 1 tbsp Dry rub recipe from above


  • The first step is to have your pork belly half frozen. You want it this way so that you can cut your pork belly into one inch cubes.
  • Once you have the pork belly cut into one inch cubes, place them into a large mixing bowl. Now combine all of your seasoning (brown sugar, kosher salt, paprika, black pepper, mustard powder, onion powder, garlic powder and cayenne powder) in another mixing bowl. 
  • Pour half of your seasoning into the bowl with the pork belly cubes and toss them with your hands. Apply the seasoning as needed to give a generous coating. Also, make sure your pork belly is thawed completely at this time.
  • Set your smoker up at 250 degrees and space your pork belly cubes with one inch spacing between each cube as you place them on the grates.
  • Smoke for 3 hours, or until probe tender (195 internal). 2 hours into your cooking or at 165 internal make your sauce. Put a saucepan on medium heat and add your ketchup with brown sugar and mix for a min or two. Now add unsalted butter and mix until all the butter is melted. Add the red wine vinegar, apple cider vinegar, cane syrup, garlic powder and the dry rub.  Let simmer and stir for 3ish mins. Now add the sriracha and let it simmer for 2 mins. Remove from the heat and let cool. 
  • When the pork belly cubes are 195, or probe tender, remove them and place them in an aluminum pan, pour the sauce over top and mix them until all the pork belly is coated. Cover the top with more aluminum foil and place it back on the smoker at 250 degrees for an additional one hour. Remove from the smoker and let rest for thirty mins. 
  • Remove the aluminum foil cover and plate. OR just simply dig in and enjoy!


Keyword bbq sauce, burnt ends, maple, Pork, pork belly, smoked

Items Used In This Recipe

Hasty-Bake Grill/Smoker

Meater Plus

Charcoal Chimney

Charcoal Starters

Heat Resistant gloves

Did you enjoy these pork belly burnt ends? Check out my other beef recipes, click the link below!


What are burnt ends?

Traditionally, burnt ends come from smoked brisket. They come from the point half of the brisket. They can also be made using chuck roast or pork belly.

Are burnt ends actually burnt?

No they are not actually burnt. They are very heavily carmalized depending what sauces and rubs you use but they are not actually burnt

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