Pork Belly Burnt Ends – The ORIGINAL Recipe! (Inspired by HowToBBQRight)

Malcom Reed of HowToBBQRight turns an 8lb pork belly into sticky, fatty burnt ends on his UDS drum smoker – a sweet, sauce-glazed classic done right.

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What you’ll need

• 8 lb pork belly, cut into 1.5-inch cubes
• Killer Hogs The BBQ Rub (generous coating)
• 1/2 cup brown sugar
• Honey, drizzled generously
• 1.5 sticks butter, sliced
• 1 cup Killer Hogs The BBQ Sauce
• 1/4 cup apple juice
• 1/4 cup apple jelly
• 1 tablespoon Frank's Hot Sauce

How to make it

1. Cut the pork belly into 1.5-inch cubes before cooking – this gives more exposed surface area for rub and bark to form on every side.
2. Season all sides of the cubes generously with The BBQ Rub, then lay them out in a single layer on a cooling rack for easy handling.
3. Set an indirect smoker (a Gateway drum in this cook) to 250°F and add a light cherry smoke, then place the rack of cubes directly on the grate.
4. Smoke uncovered for about 2 hours until the cubes develop good color and bark on the outside.
5. Transfer the cubes into an aluminum pan, top with brown sugar, a heavy drizzle of honey, and sliced butter, then cover tightly with foil and return to the smoker.
6. Continue cooking at 250°F for another 1.5 to 2 hours, until the pieces are extremely tender when pressed and reach roughly 205°F internally.
7. Drain off the rendered liquid, then stir together the BBQ sauce, apple juice, apple jelly, and hot sauce in a small pot and simmer until smooth to make the glaze.
8. Toss the burnt ends gently in the glaze, return to the smoker uncovered for 5-10 minutes to let the glaze set and caramelize, then serve.

Frequently asked questions

Why cube the pork belly before cooking instead of after?

Cutting into cubes at the start exposes more surface area to rub and smoke, which builds a deeper bark on every side of each piece.

What internal temperature should pork belly burnt ends reach?

Aim for around 205°F, testing tenderness by pressing a piece – it should feel very soft with just a little resistance.

Can I use a different wood?

Cherry is used here for mild, sweet smoke, but other fruit woods or a light hickory would also work well with pork belly.

Do I need to wrap the pork belly burnt ends?

Yes, after the initial smoke they go into a foil-covered pan with butter, brown sugar, and honey to braise and tenderize before glazing.

How much pork belly do I need to buy and cook?

Cooking this for a crowd? Set your headcount and get the raw weight to buy.