Smoked Pork Belly Burnt Ends
Smoked Pork Belly burnt ends are little bites of deliciousness! Cut the pork belling into squares, smoke, baste, and sauce. Stick a toothpick in each bite to serve easily.
Equipment
- Smoker
- Rimmed baking sheet
- Wire rack
- Aluminum foil
- Disposable aluminum pan You can use a regular pan, but clean up can be difficult.
- Quick read meat thermometer
Ingredients
- 1 pork belly
- 2 cups dry rub Use any rub you wish. My Dry Rub for Barbecue Pork Ribs works great.
- 1 cube butter
- 1 cup dark brown sugar
- 1/2 cup hot honey Use regular honey if you don't want the heat.
- 1 cup barbeque sauce
Instructions
Prepare the pork
- Using a very sharp knife, cut off the skin if it is still in place.
- Cut the pork belly into 1 1/2 inch squares.
- Coat each square well with dry rub.
- Put the wire rack into the rimmed baking sheet and arrange the pork squares on it. Putting a sheet of aluminum foil under the wire rack makes for easier clean up.
Smoke the pork
- Heat the smoker to 250°.
- Smoke the pork belly for 2 1/2 to 3 hours, or until a quick read thermometer reads 195°.
Prepare the glaze
- Pull the tray of pork off the barbeque.
- Put the pieces of pork into a disposable aluminum pan.
- Cut the butter into cubes and distribute it on top of the pork.
- Spoon the dark brown sugar on top.
- Drizzle the honey on top.
- Cover the pan tightly with aluminum foil.
- Put the pan back into the smoker at 250° and continue to cook for about 45 more minutes, or until the meat thermometer measures 205°.
- Remove the foil, and let the glaze thicken for about 10 more minutes.
Add the sauce
- Remove the pan from the smoker, and add the sauce.
- Stir well, and serve.
