🔥 How to Make Devil’s Pork Belly Burnt Ends: A Spicy BBQ Delight
/If you love the fiery dance of heat and sweet, this one’s for you. These Devil’s Pork Belly Burnt Ends are the ultimate BBQ indulgence — rich, sticky, and layered with smoky spice that lingers just enough to keep you coming back for more.
This recipe transforms humble pork belly into bite-sized cubes of BBQ perfection. With a balance of smoky depth, caramelized glaze, and just the right kick of heat, it’s the kind of dish that steals the show at every cookout.
The Story Behind the Recipe
Burnt ends have deep roots in Kansas City BBQ — originally the charred brisket trimmings pitmasters would snack on while serving guests. But over time, those “scraps” became the main event.
When pitmasters swapped brisket for pork belly, the game changed forever. The fat rendered into buttery richness, the bark caramelized beautifully, and that smoky-sweet balance became downright addictive.
I took that tradition and cranked up the heat — adding Holy Voodoo, Kosmos Q Hot Cow Cover, and Famous Dave’s Devil Spit Sauce for a fiery twist that fits right into the bold, smoky soul of Delmarva Backyard.
Why You’ll Love This Recipe ❤️
🔥 Sweet Heat Harmony: Smoky, spicy, and sticky — BBQ flavor that bites back.
🥩 Melt-in-Your-Mouth Texture: Perfectly rendered fat with caramelized bark.
🌡️ Pitmaster Precision: Low-and-slow cook that builds flavor layer by layer.
🍯 Bold Glaze Finish: Famous Dave’s Devil Spit + vinegar = glossy perfection.
👨🍳 Backyard Crowd Favorite: Guaranteed to impress at any BBQ table.
Devil’s Pork Belly Burnt Ends
🕒 Prep Time: 1 hour 🔥 Cook Time: 6 hours ⏰ Total Time: 7 hours 🍽 Serves: 10+
Ingredients
10 lb Boneless Pork Belly
Meat Church Holy Voodoo Rub
Kosmos Q Hot Cow Cover Rub
1 Bottle Famous Dave’s Devil Spit BBQ Sauce
¼ cup Apple Cider Vinegar
Instructions
1️⃣ Trim and Prep: Using your boning knife, trim away any hard fat or uneven edges from the pork belly. Then slice it into 1-inch cubes. This size ensures even cooking and maximum bark development.
2️⃣ Season Boldly: Lightly mist each cube with olive oil. Then season heavily — first with Holy Voodoo Rub, followed by Kosmos Q Hot Cow Cover. Every side should be coated evenly. This layering builds your flavor foundation.
3️⃣ Fire Up the Smoker: Get your Masterbuilt Gravity Smoker running steady at 250°F with charcoal or wood chunks for a balanced smoke. Place the pork belly cubes on a wire rack or directly on the grates.
4️⃣ Smoke Low & Slow: Let the cubes smoke for 3–4 hours, spritzing lightly with apple cider vinegar every 45 minutes to keep the bark moist and flavorful. This is where fat renders and flavor deepens.
5️⃣ Glaze Prep: In a small saucepan, combine Famous Dave’s Devil Spit BBQ Sauce with apple cider vinegar over low heat. Stir until smooth and slightly thinned — this will give you that perfect sticky glaze later.
6️⃣ Wrap & Braise: Once the pork belly reaches ~190°F, transfer the cubes to a foil pan. Pour over the glaze mixture, tossing to coat evenly. Cover the pan tightly with foil and return it to the smoker at 275°F.
7️⃣ Finish & Rest: Cook until the cubes hit 202–205°F and feel butter-tender when probed. Remove from heat, uncover, and let rest for 30 minutes so the juices settle and glaze sets up beautifully.
8️⃣ Serve with Swagger: Pile them up, drizzle with extra glaze, and watch everyone’s eyes light up. These spicy burnt ends deliver a one-two punch of flavor — sweet, smoky, and devilishly good.
Additional Tips 💡
🔥 Uniform Size: Cut your pork belly into even cubes for consistent cook times.
💧 Catch the Juice: Place a drip pan underneath during smoking — that rendered fat is liquid gold.
🌶️ Heat Control: Want it spicier? Add crushed red pepper or extra Hot Cow Cover to your glaze.
🕐 Cook to Tenderness: Don’t chase a number — trust the feel of the probe.
⏳ Resting Rule: Always rest your burnt ends before serving. It makes the difference between “good” and “insane.”
Why This Recipe Works
This recipe nails the holy trinity of BBQ: texture, flavor, and finish. The pork belly renders low and slow, the rubs create a complex bark, and the glaze caramelizes into sticky perfection.
The combination of Holy Voodoo and Hot Cow Cover delivers layered heat — earthy, smoky, and bold — while the Devil Spit BBQ sauce brings that sweet, spicy balance that keeps your fork going back for more.
FAQ Section
Q: Can I use a different rub?
A: Absolutely — swap in your favorite sweet and spicy rubs, but Holy Voodoo and Hot Cow Cover are hard to beat for this combo.
Q: How do I know when they’re done?
A: When the cubes hit 202–205°F and probe like warm butter, they’re ready. Tenderness always wins over temperature.
Q: Can I make this in an oven?
A: Yes — you’ll miss the smoke, but the method still works. Cook at 250°F, wrap and glaze as instructed.
Q: What can I do with the collected juices?
A: Reduce them down into a dipping sauce or glaze for extra flavor. It’s BBQ gold — don’t waste it.
Q: How can I make it hotter?
A: Add hot honey or a splash of ghost pepper sauce to your glaze for next-level heat.