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
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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.