- Remove all skin before cutting.
- Swap in apple or pecan wood for cherry.
- Refrigerate leftovers up to 4 days and reheat covered at 275°F.
Pork Belly Burnt Ends Recipe
Smoky, sticky cubes of pork belly with a sweet, glossy glaze.
Ingredients
- 8 lb skinless pork belly
- 1/4 cup barbecue rub
- Cooking spray
- 2 cherry wood chunks
- 1/2 cup brown sugar
- 1/4 cup honey
- 1.5 sticks butter sliced
- 1 cup barbecue sauce
- 2 tbsp apple jelly
- 2 tbsp apple juice
- 1 tsp hot sauce
Instructions
- Cut the belly into 1.5 inch strips, then cube.
- Coat all sides with rub.
- Arrange cubes on a sprayed rack.
- Heat the smoker to 250 to 275°F.
- Add cherry wood and smoke for 2.5 to 3 hours.
- Stack cubes in a pan with brown sugar, honey, and butter.
- Cover with foil and cook 90 minutes at 275°F.
- Mix the glaze, pour over the cubes, and toss.
- Return to the smoker for 5 minutes.
- Pile on a board and serve.