Mouthwatering Backyard Pork Belly Burnt Ends

If you're a fan of BBQ, then these Mouthwatering Pork Belly Burnt Ends are a must-try! Smoked to perfection and coated in a delicious, caramelized glaze, these pork bites are the definition of BBQ heaven. Crispy on the outside and tender on the inside, they’re perfect for any backyard gathering or BBQ feast. Follow along as we guide you through making these flavorful pork belly burnt ends that everyone will rave about.

🔴Kosmos Q Cherry Apple Habanero BBQ Glaze

How To Make Mouthwatering Pork Belly Burnt Ends With This Easy Recipehttps://www.youtube.com/watch?v=f31fQK01K0IEver wondered how to make your next cookout unforgettable? This Pork Belly Burnt Ends recipe is the answer! These smoky, caramelized pork bites are packed with flavor and will make you the star of any BBQ. Follow my step-by-step guide and learn how to create this mouthwatering dish that'll leave your guests in awe.https://i.imgur.com/M0uKmDD.jpeg2024-07-01

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Mouthwatering Backyard Pork Belly Burnt Ends

Yield: 10+

Author: Delmarva Backyard

Prep time: 30 MinCook time: 4 H & 15 MTotal time: 4 H & 45 M

Craving something that will blow your taste buds away? Our Pork Belly Burnt Ends are here to do just that! Imagine tender, juicy pork belly cubes smoked to perfection and glazed with a rich, sweet sauce. This recipe is the ultimate treat for any BBQ lover.

Ingredients

• 8-10 lb Whole Pork Belly
• The BBQ Rub by Killer Hogs
• 1/2 cup Brown Sugar
• 1 stick Unsalted Butter
• 1/4 cup Apple Juice
• Rib Candy Glaze (or your favorite BBQ sauce)

Instructions

1. Prepare Smoker – Fire up your wood smoking grill and get it steady at 275°F (135°C).
2. Cut Pork Belly – Using a very sharp knife, cut the pork belly into 1-1.5 inch size pieces.
3. Dust with Rub – Dust the pork belly squares on all sides with your favorite rub.
4. Arrange on Racks – Place the pork belly squares on wire racks, making sure they don’t touch each other for even smoking.
5. Place on Grill – Put the racks on the grill.
6. Smoke – Smoke the pork belly squares for 2 hours.
7. Check Color/Temperature – Continue smoking until you achieve a dark mahogany color or an internal temperature of 155-170°F (68.3-76.6°C).
8. Wrap Burnt Ends – Once the burnt ends reach your desired color, it’s time to wrap them. Lay out some foil and place brown sugar and butter in the center.
9. Add Apple Juice – Place the cubes into the foil and fold up the sides, leaving room on top to pour apple juice. Finish closing the foil so there’s little to no extra space.
10. Continue Smoking – Place the foil-wrapped cubes back on the smoker and continue cooking at 275°F (135°C).
11. Check Tenderness – After 45 minutes, start checking the thickest cubes for tenderness and temperature. When the probe slides in and out like room temperature butter, they’re ready for the final step. Aim for around 195°F (90.5°C) at this stage.
12. Add Sauce – Open the foil pack and pour Rib Candy or BBQ sauce over the cubes, brushing all surfaces. You can use your favorite BBQ sauce if you don’t have Rib Candy.
13. Set the Glaze – Place the cubes back on the pit for 15 minutes to set the glaze, or until the internal temperature reaches 200°F (93.3°C).
14. Rest and Enjoy – Remove from the pit and let the burnt ends rest on the counter for 30 minutes. Open your foil pack and enjoy your delicious Pork Belly Burnt Ends!

Notes

Pork Belly Availability: Whole pork bellies aren't usually on display at the grocery store. You'll most likely need to ask the store butcher or order online.

Skin Option: You can get a pork belly with or without the skin on one side.

Flavor Variety: Use two different foil packs to create two different flavor profiles if you choose to.

Recommended Products

Kosmos Q Cherry Apple Habanero BBQ Glaze

Additional Tips for Backyard Pork Belly Burnt Ends

• Keep It Low and Slow: Smoking pork belly at a low temperature (225°F) helps render the fat and keeps the meat tender.

• Crisp It Up: After glazing, leave the burnt ends on the smoker for an additional 15-20 minutes to achieve a crispy, caramelized exterior.

• Choose Your Wood: Hickory or applewood work great for adding that perfect balance of smoke flavor to pork belly.

• Cut Evenly: Make sure to cut the pork belly into evenly sized cubes for consistent cooking.

• Double Glaze: Apply a second layer of glaze during the final cook for an extra sticky, flavorful coating.

And there you have it, the ultimate Pork Belly Burnt Ends! These smoky, caramelized bites are sure to become a favorite at all your backyard gatherings. With their perfect blend of sweet, savory, and smoky flavors, they’ll have everyone coming back for more. Happy grilling and see you next time for more BBQ goodness!

FAQ Section

Q: How long does it take to smoke pork belly burnt ends?
A: It typically takes about 4-5 hours at 225°F to get the perfect balance of tenderness and smokiness.

Q: What type of glaze works best for burnt ends?
A: A mix of BBQ sauce, brown sugar, and honey creates a sweet, sticky glaze that complements the smoky flavor.

Q: Can I make burnt ends on a gas grill?
A: Yes! Use indirect heat and add a smoke box with wood chips to create a similar smoky effect.

Q: How do I know when the burnt ends are done?
A: The pork belly should be tender and caramelized with a slightly crispy exterior, typically around an internal temperature of 195°F.

Q: Can I prepare the pork belly in advance?
A: Yes, you can smoke the pork belly the day before and glaze and finish them on the smoker when ready to serve.