Elevate your BBQ game with this Best Smoked Pork Belly Burnt Ends on Pellet Grill recipe! These are the most tender and juicy pork belly cubes kissed with a hint of smoke and glazed to perfection. These bite-sized morsels are pure BBQ gold.
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This recipe is for all you pork lovers out there. This is such an easy recipe and so fun to make! The juicy, tender meat covered in a sticky glaze is so good!
Also, check out my Crispy Air Fryer Pork Belly Bites, Smoked Pork Butt, Smoked Bacon Wrapped Pork Tenderloin, and Best Smoked Pork Tenderloin recipes!
Also, check out my Smoked Brisket Recipe and Best Smoked Pork Butt Recipes too!
Can I create my own glaze for the burnt ends?
Of course! I have included my favorite homemade glaze recipe, but feel free to make your own! These burnt ends are also known as "BBQ candy" or "meat candy" because the combination of meat and sauce is so addictive!
What's the difference between pork belly burnt ends and poor man's burnt ends?
Pork belly burnt ends are a cut of meat from the belly of the pig, the same cut used for bacon. These morsels are juicy and have a melt-in-your-mouth texture thanks to the fat marbling.
On the other hand, Poor Man's Burnt Ends comes from the chuck roast, an affordable alternative to brisket. These have a tender bite with a rich, beefy flavor.
Both of these BBQ delights can be smoked to perfection and finished with a caramelized exterior.
Why this recipe works
- These pork belly burnt ends are packed with an irresistibly rich and smoky flavor with a nice bark on the outside. Meat lovers will love it!
- The slow-smoked pork belly becomes incredibly tender and juicy.
- The glaze caramelizes on the exterior of the burnt ends, creating a deliciously sticky and flavorful crust.
- This sticky pork can be served as an appetizer, main course, or even in sandwiches or tacos.
- The beautifully charred exterior and the glistening glaze make for an impressive presentation. They are definitely a crowd favorite!
- This recipe is surprisingly easy to prepare and requires minimal ingredients.
- This candied pork can be made ahead of time, stored in the refrigerator, and reheated when needed, making it great for meal planning.
Ingredients
- Pork belly: I used skinless pork belly. However, if yours is not skinless, carefully remove the skin with a sharp knife.
- Pork belly rub: This contains brown sugar, smoked paprika, garlic powder, onion powder, chili powder, kosher salt, and black pepper.
- Glaze: This contains barbecue sauce, maple syrup, and unsalted butter.
See the printable recipe card for exact measurements and a complete list of ingredients.
BBQ Necessities
- Pellet grill - You can use a Traeger or Pit Boss grill.
- Disposable pan (aluminum foil pan) - this makes cleanup a breeze.
- A digital meat thermometer is a must-have for anyone with a pellet grill or smoker.
How To Smoke Pork Belly Burnt Ends
Preheat the Pellet Grill
Preheat your pellet grill to 225 degrees F. If your grill model requires, you can add a pan of water in a corner of your grill to maintain humidity.
Trim
While the smoker is preheating, remove any excessive fat and cut the pork belly into one-inch cubes.
Season
Combine brown sugar, smoked paprika, garlic powder, onion powder, chili powder, kosher salt, and black pepper in a small bowl and combine (Image 1).
Place the pork belly cubes in a large bowl and drizzle them with 2 tablespoons of olive oil. Toss to coat. Generously coat them with the spice rub and ensure each piece is covered evenly with the rub (Image 2).
Step 4: Smoke
Once the pellet smoker reaches 225 degrees F, place the seasoned cubed pork belly ends on the grill grates or on a barbecue grill pan, making sure there is space between them for airflow (Image 3).
Close the lid and let the pork belly smoke for approximately 2 hours, or until the internal temperature reaches around 160 degrees F. The pork will have a nice orangey-red crust (Image 4).
Step 5: Glaze
Once the pork belly pieces reach 160 degrees F, remove the cubes of pork belly from the smoker and place them in a large aluminum pan or a disposable aluminum foil tray. Combine the BBQ sauce, maple syrup, and unsalted melted butter in a bowl. Mix well to combine.
Add the sauce to the pan with the pork belly. Toss the pieces gently to coat them evenly with the sauce. Cover the pan tightly with aluminum foil. Return the pan to the smoker and continue to smoke it for an additional 1.5 hours or until the internal temperature reaches around 200 degrees F.
Remove the pan from the smoker once the internal temperature reaches 200 degrees F. Increase the temperature of your smoker to 300 degrees F. Remove the foil cover from the pan and return it to the smoker for an additional 15 to 20 minutes. This will help caramelize the sauce (Image 5).
Pro Tip: Always cook by temperature, not by time. Due to variables outside of your control, such as ambient temperature, how hot your grill is, type of grill, etc., the cooking time may vary.
Step 6: Serve
Once the crispy pork belly burnt ends are caramelized and sticky, transfer the aluminum pan to a baking sheet, then transfer to a serving dish. Serve them on their own hot off the grill, in sliders, on top of salads, or as part of a barbecue platter.
Expert Tips
- Season generously with the spice rub. You can even apply the dry rub and let it sit overnight to let the flavors penetrate.
- Smoke the pork belly low and slow at a temperature of 225 degrees F. This slow cooking process helps tenderize the meat.
- Use a meat thermometer to check for doneness.
- The final stage of caramelizing happens pretty quickly - keep a close eye to prevent burning.
Recipe FAQs
Look for pork belly with consistent marbling (fat streaks) throughout. A mix of meat and fat will yield the juiciest and most flavorful burnt ends.
Store any leftover pork belly burnt ends in an airtight container in the refrigerator for up to 4 days. You can also freeze them for up to 2 months. To reheat, warm them in an oven or back on the grill until heated through.
Maintaining a consistent smoker temperature and avoiding over-smoking can help ensure juicy results. Pork belly's fat content also helps keep the meat moist.
More Smoker Recipes You'll Love
If you liked this recipe, then you have to make my Smoked Pork Butt Burnt Ends On Pellet Grill next!
Recipe
Best Smoked Pork Belly Burnt Ends on Pellet Grill
Ingredients
Ingredients
- 2 pounds pork belly skin removed
- 2 tablespoon olive oil
Pork Belly Dry Rub Ingredients
- ¼ cup brown sugar
- 1 tablespoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon chili powder
Pork Belly Glaze
- ½ cup BBQ sauce
- ¼ cup maple syrup
- 2 tablespoon unsalted butter melted
Instructions
- Preheat your pellet grill to 225 degrees F. If your grill model requires, add a pan of water in a corner of your grill to maintain humidity.
- While the smoker is preheating, trim off any excessive fat, and cut the pork belly into one-inch cubes.2 pounds pork belly
- Combine the dry rub ingredients in a small bowl and mix well. Place the pork belly cubes in a large bowl and drizzle them with 2 tablespoons of olive oil. Toss to coat. Generously coat them with the spice rub and toss until each piece is covered evenly with the rub.¼ cup brown sugar, 1 tablespoon smoked paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon chili powder, 2 tablespoon olive oil
- Once the pellet smoker reaches 225 degrees F, place the seasoned cubed pork belly ends on the grill grates or on a barbecue grill pan, making sure there is space between them for airflow. Close the lid and let the pork belly smoke for approximately 2 hours or until the internal temperature reaches around 160 degrees F.
- Once the pork pieces reach 160 degrees F, remove the meat from the smoker and place it in a large aluminum pan. Combine the BBQ sauce, maple syrup, and unsalted melted butter in a bowl. Add the sauce to the pan with the pork belly and toss gently to coat evenly with the sauce. Cover the pan tightly with aluminum foil and return the pan to the smoker. Continue to smoke for an additional 1.5 hours or until the internal temperature reaches around 200 degrees F.½ cup BBQ sauce, ¼ cup maple syrup, 2 tablespoon unsalted butter
- Remove the pan from the smoker once the internal temperature reaches 200 degrees F. Increase the temperature of your smoker to 300 degrees F. Remove the foil cover from the pan and return it to the smoker for an additional 15 to 20 minutes. This will help caramelize the sauce.
- Once the crispy pork belly burnt ends are caramelized and sticky, transfer the aluminum pan to a baking sheet, then transfer to a serving dish. Serve them on their own hot off the grill, in sliders, on top of salads, or as part of a barbecue platter.
- Enjoy!
Recipe Notes:
- Season generously with the spice rub. You can even apply the dry rub and let it sit overnight to let the flavors penetrate.
- Smoke the pork belly low and slow at a temperature of 225 degrees F. This slow cooking process helps tenderize the meat.
- Use a meat thermometer to check for doneness.
- The final stage of caramelizing happens pretty quickly - keep a close eye to prevent burning.
NUTRITION INFORMATION
The provided nutritional information is an estimate per serving. Accuracy is not guaranteed.
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