If you love a good pork belly recipe, you’ve got to try my Smoked Pork Belly Burnt Ends. They’re tender, sweet, and have just the right kick of heat. Cubed pork belly is seasoned with a mouthwatering blend, then smokes to perfection on the Traeger Timberline 1300. A delicious wrap made of my best-selling sauces, brown sugar, and butter is the cherry on top.
This option is fabulous for game day, tailgating parties, or guys' nights. One thing is for sure; you’ll be the talk of the town!
You can’t beat Smoked Pork Belly Burnt Ends! Who wouldn’t love this tender cut of meat? This recipe cooks low and slow, requiring about 4 hours to tenderize. You don’t want to rush it! Good things take time, including BBQ. I know you’ll love this recipe just as much as I do.
The right ingredients can make or break a recipe. Here’s what I used to make this tasty dish. You won’t use all of the sauce or rubs, so save them for the next great cook!
- 1 (8-pound) pork belly. For this cook, I used pork belly. This cut of meat is the same one that makes bacon. It’s full of awesome fat that keeps the pork moist. Pork belly's mild flavor makes it popular in American, Chinese, and Korean cuisine.
- Mustard. There’s a lot of flexibility when it comes to binders, but I prefer using mustard. This ingredient is cheap and adds a lot of twang to the dish. I like using smooth mustard like French’s.
- Heath Riles BBQ Garlic Jalapeño Rub. My best-selling AP rub spices up chicken, pork, beef, and even popcorn! It features a great blend of garlic, peppers, salt, and a secret blend of spices. It’s no shocker that this is my #1 best-seller!
- Heath Riles BBQ Competition Rub. I developed this tasty rub while competing in the Memphis in May World Championship BBQ Cooking Contest! I won first place in that comp and wanted to share this blend with the world. Now, it’s loved by backyard pitmasters and BBQ pros alike. It tastes great on beef, pork, and chicken.
- Heath Riles BBQ Sweet BBQ Sauce. Grab a bottle of my Sweet BBQ Sauce if you like ketchup-based sauces. I use this condiment on baked beans, chicken, pork, quesadillas, and just about anything else. It contains a proprietary blend of spices that make anything better!
- ¾ cup light brown sugar. A little sugar sweetens the Smoked Pork Belly Burnt Ends and helps them caramelize on the Traeger Timberline 1300. I use light brown sugar for its mild flavor, but you can use whatever you have on hand.
- Checkered Pig Competition Sauce. This tasty sauce is sweet, tangy, and has some heat on the back end. It comes from my good buddy, and it’s a real winner. It pairs excellently with Heath Riles BBQ Sweet BBQ Sauce.
- ½ cup (1 stick) salted butter. I wanted to give the Smoked Pork Belly Burnt Ends a wrap effect, so I added butter. This ingredient gives the meat a silky smooth texture and adds a little saltiness.
The Smoker Setup
- Pellet grill/smoker. I used a Traeger Timberline 1300 for this cook. This pit is incredible because you can use it to grill or smoke. The Traeger Timberline 1300 has many excellent features, like a pellet sensor, a super smoke button, and easy transportation.
- Pellets. I stoked the pit with Traeger Hickory Pellets. I love these pellets because they burn hot and last a while. Plus, they infuse the meat with just the right amount of woody smoke.
The Process for Making Smoked Pork Belly Burnt Ends
You can see this recipe's detailed demonstration in the video and recipe card. Here’s a quick rundown of how I made my Smoked Pork Belly Burnt Ends.
The Smoked Pork Belly Burnt Ends came off the Traeger Timberline 1300 with a beautiful golden color. They caramelized wonderfully on the pit, making the meat soak in all that BBQ flavor. One bite and you’ll see why pork belly burnt ends are nicknamed “Meat Candy!”
Serving Suggestions for Smoked Pork Belly Burnt Ends
You can always eat my Smoked Pork Belly Burnt Ends as a snack, but sometimes, you want a whole spread. Here are some of my favorite side dishes.
Storing Smoked Pork Belly Burnt Ends
You can store leftovers in the fridge for up to 4 days or freeze them for up to 4 months. To cook from frozen, thaw in the refrigerator, then set on the grill until warmed through. You may need to add more sauce.
Equipment and Tools
Pellet grill, charcoal pellets, wood pellets, Victorinox Fibrox Boning Knife, disposable cutting board, heavy-duty aluminum foil, metal tongs, wire cooling rack, 1 or 2 half-size deep aluminum pans, insulated gloves for handling meat, Thermoworks Thermapen One