Pork Belly Burnt Ends — The Ultimate BBQ Candy
Pork belly burnt ends are often called 'meat candy' — and for good reason. These rich, caramelized cubes of smoked pork belly are coated in a sticky BBQ glaze and slowly rendered until they are tender, crispy on the edges, and packed with smoky-sweet flavor.
How to Make Pork Belly Burnt Ends
Cube a slab of skin-off pork belly into 1.5-inch pieces. Season generously with your favorite BBQ rub. Smoke at 225°F for 3 hours until the bark forms. Transfer to a foil pan, add butter, brown sugar, and BBQ sauce, then cover and cook for 90 more minutes. Uncover and cook another 30 minutes to caramelize the glaze.
Serving Pork Belly Burnt Ends
Serve pork belly burnt ends as an appetizer, on slider buns, or as a main course alongside coleslaw and baked beans. They pair excellently with a tangy vinegar-based BBQ sauce to balance the richness of the pork belly.
Frequently Asked Questions
What temperature should pork belly burnt ends reach?
Aim for an internal temperature of 200–205°F for maximum tenderness and fat rendering.
Can I make burnt ends in the oven?
Yes, use a 275°F oven with a smoke-flavored rub. The result won't have the same smoke ring but still tastes excellent.
How long does it take to make pork belly burnt ends?
Total cook time is approximately 5–6 hours from start to finish.