Tender, juicy cubes of pork belly are coated generously in Rodney’s Rub—a bold, smoky blend with just the right touch of heat—then slow-smoked to perfection. These burnt ends caramelize in a rich barbecue glaze, developing irresistibly crispy edges and melt-in-your-mouth centers. Each bite delivers a deep, savory punch that’s balanced by subtle sweetness and a smoky finish. Perfect for BBQ lovers looking to level up their grill game.
Smoked Pork Belly Burnt Ends
Smoked Pork Belly Burnt Ends
Team Member Roxana
Ingredients
- 3 lb pork belly, no skin and uncured
- ½ c. brown sugar
- ½ c. honey
- 1 c. barbecue sauce
For the Dry Rub
- 2 Tbsp. smoked paprika
- 2 tsp. cumin
- 2 Tbsp. chili powder
- ½ c brown sugar
- ½ tsp. onion powder
- 1 tsp. garlic powder
- 2 tsp. Baja Gold Sea Salt
- 1 tsp. ground black pepper
- 2 Tbsp. Rodney's Rub
Directions
- Fire up your smoker to 250°F. (If you are using a charcoal grill, set it up for 2-zone indirect cooking.)
- Cut the pork belly into cubes about 1 inch thick.
- In a small bowl, mix the dry rub ingredients. Combine well to create a consistent blend.
- Season the pork belly cubes with the dry rub mix, coating them evenly on all sides.
- Arrange the cubes on a wire rack (fat-side up) with a little space in between each cube to allow for good airflow.
- Once your smoker is at temperature, place the wire rack on the smoker grates. Smoke for 2 hours.
- Place the pork cubes in a stainless steel or glass pan. Sprinkle with brown sugar, then drizzle with honey.
- Cover the pan with a lid or aluminum foil and return it to the smoker. Smoke for 60-90 minutes until the cubes are tender.
- Remove the pork from the pan and transfer to a large bowl. Mix in barbecue sauce, coating each cube evenly.
- Arrange the cubes back on the wire rack, and place back in the smoker. Smoke for 10 minutes to allow the sauce to set.
- Remove from smoker and serve right away.