I cooked this recipe up at Memphis in May and it was a big hit. Try it for yourself for a family dinner, a party, or for a tailgate. It’s a simple but tasty take on burnt ends. 

Pork Belly Burnt Ends on the Pellet Grill | Heath Riles BBQ

You may not cook pork belly as much as you might make other staples like steak and ribs. Don’t count them out! People love the taste of a good burnt end. This recipe is a simple, mouthwatering appetizer you could take to a party or serve at a picnic. 

The Ingredients

Pork Belly. The star of the show. Pork belly is rich, tender, and full of that luscious fat that renders down into pure flavor. It’s the perfect cut for making burnt ends because it transforms into smoky, melt-in-your-mouth bites when cooked low and slow.

Heath Riles BBQ Everyday Rub. Think of this as salt and pepper with a serious upgrade. It lays down the foundation of flavor with a balanced blend of savory notes, then brings in a few flavorful “friends” to round things out. It’s my go-to base layer for just about any cut of meat.

Heath Riles BBQ Hot BBQ Rub. This rub is where the kick comes in. It builds on the savory base and adds a layer of heat that keeps each bite interesting without being overwhelming. I love pairing it with pork belly because the fat balances the spice perfectly.

Heath Riles BBQ Sweet BBQ Sauce. Rich, zesty, and just the right amount of sweet—this sauce adds a glossy finish and bold flavor to the burnt ends. It blends seamlessly with the rubs to give you that signature barbecue balance of sweet and heat.

Heath Riles BBQ Tangy Vinegar BBQ Sauce. Every sweet sauce needs a partner, and this one is it. With a tangy, slightly sharp bite, it cuts through the richness of the pork and complements the Sweet BBQ Sauce beautifully. Together, they create the perfect saucy combo that keeps you coming back for more.

The Equipment Setup

I fired up my Traeger Pellet Grill with Traeger Cherry Pellets to 275°F. 

The Process for Making Pork Belly Burnt Ends

I shot a video of this recipe from beginning to end. Head over to my Youtube channel if you want to see it in action. 

1. Prep the meat. The pork belly was stored in my YETI Tundra 65 Hard Cooler, so I took it out, unpackaged it, dried if off, and laid it on a cutting board. Starting by cutting it into strips, I worked on it until I had it all cut into cubes. 
2. Season the pork belly. My award-winning Everyday Rub was the first spice I sprinkled on the cubes. A mix of salt, pepper, and a few other ingredients, this rub adds flavor to the meat that will shine through once its cooked. Next up was my Hot Rub to give this recipe an exciting kick of heat on the backend. I went pretty heavy on the seasoning, then took my hands and mixed the meat with the spices until every piece was covered. 
3. Rack it up. I sprayed my racks and laid the chunks of pork belly fat-side-up on the racks. If you lay it fat-side-down, the meat will stick. 
4. Place on the grill. I had my Traeger Pellet Grill pre-heated to 275°F. I placed the rack of pork belly burnt ends on the grates and closed the lid. 
5. Cook for 2 ½-3 hours. Letting the Traeger work its magic, I left the meat to cook until it got to a 200°F internal temperature and the fat was rendered. 
6. Mix the sauce. Mixing my Sweet BBQ Sauce and Tangy Vinegar BBQ Sauce created a unique sauce for these pork belly burnt ends that set off the entire taste profile. I heated it up while the meat was grilling.
7. Remove and sauce the pork belly. Once they were ready, I took the racks off the grill and poured the burnt ends into a big aluminum pan. Taking my heated sauce, I poured it directly onto the meat, tossed it until every piece was covered, and put the whole pan back on the grill for about 30 minutes to tack the glaze up. 
8. Add a toothpick, and devour. I brought these off the grill a final time, popped toothpicks in them, and set them out for everyone to taste. 

The Results

These burnt ends turned out incredibly good. They were tender, juicy, with just the right amount of savoriness, sweetness, and a punch of heat on the backend. The mixture of my two sauces added to the delicious flavor. This one was a big win!

Serving Suggestions for Pork Belly Burnt Ends

I always put them on a platter, stick toothpicks in them, and serve them as an appetizer. 

Storing Leftovers

These keep well in an airtight bowl in the fridge for up to 3 days. 

Equipment and Tools

Traeger Pellet Grill, Traeger Cherry Pellets, Thermapen ONE, Large Aluminum Pans, Large Knife, Stainless Steel Wire Racks, BBQ Guru Disposable Cutting Boards, Nitrile gloves, Toothpicks, YETI Tundra 65 Hard Cooler