Pork belly burnt ends are a mouthwatering BBQ dish that takes regular burnt ends to the next level. The tender, fatty pork belly is transformed into irresistible bite-size morsels with a smoky, charred crust and a melt-in-your-mouth interior. Though they take some work, homemade pork belly burnt ends are entirely worth the effort. This guide will walk you through every step of the process to help you BBQ pork belly burnt ends properly. With a few tips and tricks, you can achieve competition-worthy burnt ends right in your own backyard.
What Are Pork Belly Burnt Ends?
Pork belly burnt ends are made by cubing and smoking pork belly until the fatty edges get crispy and charred. They are similar to traditional beef burnt ends but use pork belly instead of beef brisket. The pork belly provides plenty of rich, fatty flavor that takes beautifully to the sweet and smoky BBQ rub and sauce.
Burnt ends are usually made from the most well-marbled, point-end of a smoked brisket. When the brisket is cooked through, these fatty ends are chopped or cubed to cook further. The smaller pieces of meat crisp up from extended exposure to smoke and heat. This results in little meaty bites with a charred, blackened crust known as burnt ends.
By using naturally fatty and flavorful pork belly instead of brisket, burnt ends reach their full decadent potential. The meat has a luscious texture and depth of flavor that pairs perfectly with sweet and tangy BBQ sauces. A sprinkle of rub adds spice, smoke permeates each bite, and the outside gets crisped to smoky perfection.
What You Need to Make Pork Belly Burnt Ends
Making pork belly burnt ends requires just a few simple ingredients. Here is what you’ll need:
Pork Belly
Choose a high-quality, skin-on pork belly. Look for a piece around 3 pounds with distinct fat marbling throughout. The fat content is key for keeping the meat moist and adding flavor.
BBQ Rub
A sweet and smoky rub amps up the flavor of burnt ends. Use your favorite barbecue blend or make your own from spices like brown sugar, chili powder, paprika, garlic powder, salt, and pepper.
Smoker (Optional)
For authentic, smoky burnt ends, you need access to a smoker. Smoking infuses the meat with that distinctive charred flavor. A regular charcoal or gas grill can work too.
BBQ Sauce
Brush burnt ends with your favorite sauce as they finish cooking. Sweet, tangy, spicy – choose a sauce to complement the pork.
Wood Chips or Chunks
Add hardwood like hickory, pecan, apple, or mesquite for smoking.
BBQ Tools
Have tongs, spatulas, thermometers, and heat-resistant gloves ready.
Step-by-Step Instructions for Smoking Pork Belly Burnt Ends:
Follow these steps to smoke mouthwatering pork belly burnt ends at home:
1. Prepare the Pork Belly
- Remove the pork belly from packaging and rinse under cold water. Pat it completely dry with paper towels.
- Trim off any excess hard fat or skin, leaving a thin layer still attached.
- Cut the pork belly into 1-inch cubes. Try to keep some fat and meat in each piece.
- Generously coat the pork on all sides with your favorite barbecue rub. Massage the rub evenly into the meat.
2. Preheat the Smoker
- With charcoal or wood chunks/chips loaded, heat your smoker to 225-250°F.
- Maintain an even, low temperature which allows the pork to smoke slowly over several hours.
- Add more fuel as needed to keep the temperature consistent.
3. Smoke the Pork Belly
- When the smoker is preheated, carefully place the seasoned pork belly cubes directly on the cooking grates.
- Smoke the pork for 2-3 hours, until it reaches an internal temperature of about 160°F.
- If the outside starts browning too much, wrap the pieces in foil. You don’t want full-on burnt ends yet.
4. Sauce and Continue Cooking
- After 2-3 hours, remove the pork from the smoker. Carefully toss cubes in BBQ sauce until lightly coated.
- Return the sauced burnt ends to the smoker for another 1-2 hours.
- Cook until the meat reaches an internal temperature of at least 195°F-205°F.
5. Finish with Crisping
- For the last 10-15 minutes, transfer the burnt ends directly onto the hot coals.
- Toss frequently until the outsides become charred and crispy.
- Use tongs to remove ends once they are sufficiently blackened and caramelized.
6. Rest and Serve
- Let the smoked pork belly burnt ends rest 5-10 minutes before serving.
- Pile burnt ends onto butcher paper or a tray and enjoy immediately.
- For extra flavor, toss again in BBQ sauce before serving.
Tips for Perfectly Smoked Pork Belly Burnt Ends
Smoking pork belly burnt ends may take some time, but the results are finger-licking good. Here are some tips for burnt end success:
- Choose high-quality pork belly with marbling throughout. This keeps the meat moist and flavorful.
- Apply rub generously to infuse spice and enhance bark formation.
- Maintain an even, low temperature in the smoker for ideal slow cooking.
- Cook until fork tender and the internal temperature hits 195-205°F.
- charring the ends over direct heat crisps up the outside beautifully.
- Letting the pork rest allows juices to redistribute for ultimate tenderness.
- Tossing in BBQ sauce cools the meat and adds sticky sweetness.
- Serve burnt ends warm right off the smoker for the best experience.
- Work quickly during slicing and chopping to prevent overcooking.
- Use leftover burnt ends for loaded BBQ nachos, sandwiches, baked beans, and more!
Frequently Asked Questions About Pork Belly Burnt Ends
What is the best wood to use for smoking pork belly burnt ends?
Fruit woods like apple, cherry, and pecan pair wonderfully with pork. Hickory and oak also impart bold, classic barbecue flavor.
What temperature should I smoke pork belly burnt ends?
Aim for 225-250°F using indirect heat on your smoker. This low and slow temperature tenderizes the meat over several hours.
How long does it take to smoke pork belly burnt ends?
Smoking the pork belly cubes takes around 3-4 hours total. Smoke for 2-3 hours up to 160°F, then 1-2 more hours after saucing to 205°F.
What BBQ rub is best on pork belly burnt ends?
Choose a rub with balanced sweet and savory notes. Ingredients like brown sugar, chili powder, garlic, and pepper work well. Make your own or use your favorite brand.
Should I wrap pork belly burnt ends while smoking?
Wrapping in foil while smoking can help retain moisture. But leave them unwrapped for the last hour for ultimate crisping.
What wood is best for pork belly burnt ends?
Apple, cherry, pecan, and hickory wood chips all pair great with pork. Avoid mesquite which can be overpowering.
What is the best BBQ sauce for pork belly burnt ends?
Sweet, tangy sauces complement pork belly beautifully. KC-style and Memphis sauces both work well.
How do you keep pork belly burnt ends from drying out?
Cook at low heat, wrap in foil if needed, and don’t oversmoke. Leaving some fat on the meat also helps keep them moist.
Can you reuse BBQ sauce with pork belly burnt ends?
To avoid contamination, don’t reuse sauce once it touches raw meat. Make extra for serving.
How can I use leftover pork belly burnt ends?
Leftover burnt ends are amazing in baked beans, sandwiches, nachos, omelets, potatoes, salads, and more.
Cooking Pork Belly Burnt Ends Without a Smoker
You don’t need a fancy smoker to make pork belly burnt ends at home. A regular charcoal or gas grill can achieve similar results with a little adaptation:
Use Wood Chips
Soak wood chips like hickory or apple in water for 30 minutes, then wrap them in foil pouches. Poke holes in the foil and place on the grill for smoke flavor.
Go Low and Slow
Use indirect heat around 250°F, turning the meat every so often. Close vents partially to trap smoke.
Finish Over Direct Heat
At the end, move the pork over direct heat for 10-15 minutes to char the outside.
Consider Smoker Boxes
Add a smoker box filled with wood chips right on your grill for extra smoke infusion without a smoker.
While it may take some effort, you absolutely can make succulent, smoke-infused pork belly burnt ends by grilling. With tender meat, crispy charred edges, and sweet and spicy barbecue flavor, DIY burnt ends are a crowd-pleasing addition to any backyard cookout.
Other Delicious Uses for Pork Belly
Smoked pork belly burnt ends may be incredible, but they’re just one of many ways to enjoy pork belly:
- Bacon – Cured and sliced pork belly makes bacon, the most delicious meat ever.
- Kakuni – Japanese braised pork belly, fall-off-the-bone tender.
- Carnitas – Mexican shredded pork belly, juicy and flavorful.
- Chicharrón – Fried pork belly gets super crispy, pucks make amazing tacos.
- Porchetta – Seasoned rolled pork belly, slow roasted.
- Char siu – Chinese BBQ pork belly with a sticky caramelized sauce.
- Grilled pork belly – Simple and direct, let the meat speak for itself.
- Kimchi fried rice – Diced pork belly amps up this Korean favorite.
- Ramen topping – Silky braised cubes of pork belly on ramen.
- Potstickers filling – Ground pork belly makes juicy potsticker filling.
From global dishes to down-home classics, pork belly is incredibly versatile. Smoked as burnt ends or prepared using other methods, pork belly provides the ultimate meaty satisfaction.
Conclusion
Mouthwatering pork belly burnt ends may seem intimidating, but they are absolutely worth making from scratch. With a few simple steps, you can achieve tender, smoky burnt ends at home that put restaurant versions to shame. Cooking low and slow in a smoker or grill imparts deep flavor. A sweet and savory rub, sticky BBQ sauce, and charred crust put this pork belly dish over the top. Serve pork belly burnt ends straight off the grill for an unmatched barbecue feast.