Get ready to ignite your taste buds with the irresistible flavors of Maple Cayenne Pork Belly Burnt Ends. These juicy, bite-sized cubes of pork belly are coated in a delectable spice rub, smoked with apple wood chunks, and generously glazed with a mouthwatering Maple Cayenne sauce. These burnt ends make the ultimate finger food and are ideal for serving as appetizers on a plate with toothpicks. Prepare to experience the perfect balance of smoky, sweet, and spicy flavors that will leave you craving more.

What is the best way to smoke pork belly burnt ends?

When it comes to smoking pork belly burnt ends, there are a few different methods you can choose from. Each method offers its own unique advantages, so let’s explore the benefits of using a charcoal smoker, a pellet smoker, and an electric smoker.

Charcoal Smoker: Using a charcoal smoker provides the authentic, traditional smoking experience. The charcoal imparts a rich, smoky flavor that is highly sought after in barbecue. The high heat generated by the charcoal allows for a more intense caramelization on the outside of the pork belly, resulting in a delicious crust. Charcoal smokers give you precise control over the temperature and allow you to experiment with different types of wood for additional flavor profiles.
Pellet Smoker: Pellet smokers offer convenience and consistent temperature control. These smokers use wood pellets as a fuel source, automatically feeding them into the fire to maintain the desired temperature. Pellet smokers provide a set-it-and-forget-it experience, allowing you to focus on other tasks while your pork belly burnt ends slowly smoke to perfection. They also offer versatility in terms of wood pellet flavors, allowing you to customize the smoky taste.
Electric Smoker: Electric smokers are known for their ease of use and consistent temperature regulation. They eliminate the need for manual fuel management, making them ideal for beginners or those seeking a more hands-off approach. Electric smokers often have built-in thermostats that maintain a constant temperature, resulting in even smoking. While they may not provide the same intense smoky flavor as charcoal or pellet smokers, electric smokers still produce delicious pork belly burnt ends with a tender texture.

Ultimately, the best way to smoke pork belly burnt ends depends on your personal preferences, level of expertise, and desired flavor profile. Whether you choose a charcoal, pellet, or electric smoker, the key is to ensure proper temperature control and allow enough time for the flavors to develop, resulting in succulent and irresistible burnt ends.

What are some of the best sides to serve with pork belly burnt ends?

Pork belly burnt ends taste fantastic on their own, but they can be even better when paired with delicious sides. Here are some simple and tasty side dishes that go well with pork belly burnt ends:

Creamy Coleslaw: Enjoy the refreshing crunch of coleslaw with its creamy dressing that balances the smoky flavors of the burnt ends.
Baked Beans: Hearty and flavorful baked beans make a classic choice as they complement the sweet and smoky taste of the pork belly.
Cornbread: Moist and slightly sweet cornbread adds a delightful contrast to the tender meat and enhances the overall meal.
Grilled Vegetables: Seasonal vegetables like zucchini, bell peppers, and asparagus, when grilled, bring out their natural sweetness and provide a fresh and smoky element to the dish.
Mac and Cheese: Creamy and cheesy macaroni and cheese is a comforting side that pairs well with the rich flavors of pork belly burnt ends.
Pickles: Tangy and crisp pickles add a refreshing and zesty touch, balancing the richness of the pork belly.

Ingredients:

One 8-pound skinless pork belly
Pork dry rub
6 tablespoons unsalted butter
3 tablespoons brown sugar
3 tablespoons hot honey ( Recipe for that here https://grillnationbbq.com/2022/10/31/hot-honey-smoked-pork-belly-burnt-ends/)

Maple Cayenne BBQ sauce:

1 cup ketchup
1/4 cup apple cider vinegar
1/4 cup brown sugar
3 tablespoons maple syrup
2 tablespoons Worcestershire sauce
2 teaspoons garlic powder
1 teaspoon onion powder
1 teaspoon black pepper
2 teaspoons cayenne pepper
1 teaspoon kosher salt

Additional:

Beef tallow for spraying
Aluminum pan
Aluminum foil

Preparation and Smoking:

Preheat and Prepare: Begin by preheating your smoker to 250°F (120°C). Pat the skinless pork belly dry with paper towels to remove any excess moisture.
Apply Pork Dry Rub: In a small bowl, combine 3 tablespoons of brown sugar and 3 tablespoons of honey to create a flavorful pork dry rub. Generously coat the entire pork belly with the dry rub, making sure to massage it into the meat for optimal flavor penetration.
Smoke the Pork Belly: Place the seasoned pork belly on the smoker rack, ensuring it is positioned properly for even cooking. Allow the pork belly to smoke at the preheated temperature of 250°F (120°C) for approximately 2 hours. The slow smoking process imparts a rich smoky essence that enhances the taste of the meat.

Preparing the Maple Cayenne BBQ Sauce and Continuing the Smoking Process:

Prepare the Aluminum Pan: After 2 hours of smoking, carefully remove the pork belly from the smoker and transfer it to an aluminum pan. This pan will be used later in the cooking process to capture the delicious flavors and juices.
Enhance Flavor and Moisture: Before returning the pork belly to the smoker, spray it with beef tallow to enhance browning and add a layer of moisture to prevent drying out.
Sweeten and Cover: Sprinkle a few tablespoons of brown sugar over the top of the pork belly, creating a delectable caramelization. Drizzle a few tablespoons of hot honey over the surface of the pork belly, providing a touch of sweetness. Cover the aluminum pan tightly with aluminum foil to seal in the flavors.
Continue Smoking: Place the covered aluminum pan back onto the smoker, ensuring a consistent temperature of 250°F (120°C). Allow the pork belly to smoke for an additional 1 1/2 hours, during which time the flavors will meld together and the meat will become even more tender.

Preparing the Maple Cayenne BBQ Sauce and Glazing the Pork Belly:

Make the Maple Cayenne BBQ Sauce: While the pork belly is smoking, prepare the delectable Maple Cayenne BBQ sauce. In a saucepan, combine 1 cup of ketchup, 1/4 cup of apple cider vinegar, 1/4 cup of brown sugar, 3 tablespoons of maple syrup, 2 tablespoons of Worcestershire sauce, 2 teaspoons of garlic powder, 1 teaspoon of onion powder, 1 teaspoon of black pepper, 2 teaspoons of cayenne pepper, and 1 teaspoon of kosher salt. Simmer the sauce over medium heat, stirring occasionally, for approximately 10 minutes. This simmering process allows the flavors to meld and develop into a tangy, savory sauce.
Coat the Pork Belly: After the 1 1/2 hours of additional smoking, remove the aluminum pan from the smoker and carefully uncover it. Pour approximately 1 cup of the prepared Maple Cayenne BBQ sauce over the pork belly in the pan, ensuring that every inch of the meat is coated with the flavorful sauce. Gently toss the pork belly to evenly distribute the sauce. Also add a few tablespoons of hot honey over this as well. If you want to make it from scratch, check out this recipe! https://grillnationbbq.com/2022/10/31/hot-honey-smoked-pork-belly-burnt-ends/
Caramelize the Glaze: Place the uncovered aluminum pan back onto the smoker for approximately 25-30 minutes. This step allows the Maple Cayenne BBQ sauce to caramelize and form a tantalizingly sticky glaze on the surface of the pork belly.

Resting and Serving:

Rest and Slice: Once the smoking and glazing are complete, remove the pork belly from the smoker and allow it to rest for a few minutes. This resting period helps the meat retain its juices and ensures maximum tenderness. When ready, slice the pork belly

Maple Cayenne Pork Belly Burnt Ends

Print Recipe Pin Recipe

Course Appetizer

Cuisine American

Servings 8

Ingredients

One 8 pound pork belly skinless
Pork dry rub
6 tablespoons butter unsalted
3 tablespoons brown sugar

Maple Cayenne BBQ sauce

1 cup Ketchup
1/4 apple cider vinegar
1/4 cup brown sugar
3 tablespoons Maple Syrup
2 tablespoons Worcestershire sauce
2 teaspoons garlic powder
1 teaspoon onion powder
1 teaspoon black pepper
2 teaspoons cayenne pepper
1 teaspoon kosher salt

Instructions

Preheat your smoker to 250°F (120°C).
Prepare the pork belly by patting it dry with paper towels. Ensure it is skinless for this recipe.
Cover the Pork belly in Pork Perfection by Fire and Smoke Society ( or any other pork rub you like
Apply the dry rub all over the pork belly, ensuring it is evenly coated. Massage the rub into the meat for better flavor penetration.
Place the pork belly on the smoker rack and let it smoke at 250°F (120°C) for 2 hours. The slow smoking process will infuse the meat with a rich smoky flavor.
After 2 hours, remove the pork belly from the smoker and carefully transfer it to an aluminum pan.
Spray the pork belly with beef tallow to enhance the browning and add moisture.
Sprinkle a few tablespoons of brown sugar over the top of the pork belly.
Drizzle a few tablespoons of hot honey( store bought or made from scratch) over the pork belly for a touch of sweetness.
Cover the aluminum pan tightly with aluminum foil to create a seal.
Place the pan back on the smoker for an additional 1 1/2 hours. This step allows the flavors to meld together and further tenderize the pork belly.
While the pork belly is smoking, prepare the Maple Cayenne BBQ sauce. In a saucepan, combine 1 cup ketchup, 1/4 cup apple cider vinegar, 1/4 cup brown sugar, 3 tablespoons maple syrup, 2 tablespoons Worcestershire sauce, 2 teaspoons garlic powder, 1 teaspoon onion powder, 1 teaspoon black pepper, 2 teaspoons cayenne pepper, and 1 teaspoon kosher salt.
Simmer the sauce over medium heat, stirring occasionally, for about 10 minutes. This will allow the flavors to meld together and create a rich, tangy sauce.
After 1 1/2 hours, remove the aluminum pan from the smoker and carefully uncover it.
Pour approximately 1 cup of the Maple Cayenne BBQ sauce over the pork belly in the aluminum pan as well as a few tablespoons of the hot honey. Toss the pork belly gently to ensure it is evenly coated in the sauce.
Place the pan back on the smoker, uncovered, for 25-30 minutes. This step will allow the sauce to caramelize and create a sticky glaze on the pork belly.
Once the smoking time is complete, remove the pork belly from the smoker. The exterior should be caramelized and glossy.
Let the pork belly rest for a few minutes before slicing it into desired portions.
Serve the smoked Maple Cayenne pork belly hot, and optionally, garnish with additional Maple Cayenne BBQ sauce on the side.