Yield: 16 servings
Grilled Pork Belly Burnt Ends
This grilled pork belly burnt ends recipe with smokey BBQ glaze will be a juicy cookout go-to for the summer.
Ingredients
- 4 pounds cubed pork belly
- ½ cup packed brown sugar
- 2 tablespoons smoked paprika
- 4 teaspoons salt
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon ground black pepper
- 1 cup Sweet Baby Ray’s BBQ Sauce
- 3 tablespoons butter
- 2 tablespoons packed brown sugar
- Handful wood chips, apple or other
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Instructions
- Soak the wood chips in a bowl of water for 10 to 30 minutes, then remove and place them in a foil package, leaving the top open.
- Heat the grill or smoker to 250°F. If using a grill, only use one side of the grill for the heat. Place the wood chips over the heated side.
- Place the meat in a large bowl. Combine the brown sugar, smoked paprika, salt, chili powder, garlic powder, onion powder and black pepper. Coat the meat in the rub, pressing on all sides.
- Place the pork belly on a cookie rack and place in the smoker, or on the side of the grill opposite of the fire. (You want indirect heat.)
- Close the lid and cook/smoke for 2 hours.
- Using tongs, place the meat in a foil pan (or line a grill safe pan with foil and spray with cooking spray). Raise the heat to 290°F and place the pan back on the grill, again away from the heat side. Close the lid and cook for an additional hour.
- Remove the pan and combine the BBQ sauce and brown sugar, then pour over the meat, coating well. Add slices of butter around the meat. Cover pan with foil.
- Place the pan in the grill, this time directly over the heat, and turn the heat up to 305°F. Cook for 20 more minutes. Then remove from the grill and serve!
Notes
Store: Store them in an airtight container for up to 5 days.
Freeze: Transfer the pork belly ends to freezer-friendly bags in serving-size portions. Freeze for up to 3 months. Thaw overnight in the fridge and reheat as usual.
Reheat: Microwave for up to a minute or until warm. For crispy edges again, reheat in the oven or air fryer. Oven at 400°F for about 8 minutes. Air fryer at 350°F for about 3 minutes.
Pork Belly: Use a sharp knife to create 1.5 x 1.5 inch cubes. Do not cut off excess fat. It will render and melt on the grill, making the meat tender.
Even Cuts: Make sure the pork belly cubes are diced into even-sized, bite size pieces to ensure even cooking.
Different Cuts of Meat: You can also follow this same recipe with brisket or chuck roast to create Poor Man’s Burnt Ends.
Make them Spicy: Stir more cayenne pepper or crushed red pepper flakes into the spice rub for a bit of heat. You can also add hot sauce or chili oil into the BBQ sauce, to taste.
Indirect Heat: Don’t place the pork directly over the heat until the last 20 minutes, otherwise it will turn out tough and dry. Make sure it only receives indirect heat for the first 3 hours. This allows the fat to render and the meat to tenderize.
Nutrition
Serving: 1 serving, Calories: 673kcal, Carbohydrates: 16g, Protein: 11g, Fat: 62g, Saturated Fat: 23g, Polyunsaturated Fat: 7g, Monounsaturated Fat: 29g, Trans Fat: 0.1g, Cholesterol: 87mg, Sodium: 824mg, Potassium: 290mg, Fiber: 1g, Sugar: 14g, Vitamin A: 585IU, Vitamin C: 0.5mg, Calcium: 23mg, Iron: 1mg