BBQ pork belly burnt ends are a mouth-watering treat, combining the rich, fatty goodness of pork belly with a sticky, smoky, caramelised glaze. Originating from the barbecue pits of Kansas City, these tender, bite-sized morsels are a perfect balance of crispy exterior and melt-in-the-mouth interior. Inspired by the expertise and passion for quality meat here at The Village Butcher, this guide will walk you through the steps to create perfect pork belly burnt ends at home, whether you’re using a smoker, oven, or grill. With the right techniques and a little patience, you’ll serve up a dish that’s sure to impress at your next barbecue or family gathering.

Burnt ends were traditionally made from the point end of a beef brisket, but pork belly has become a popular alternative due to its rich fat content and ability to absorb smoky, sweet flavours. The process involves cubing pork belly, seasoning it generously, smoking or roasting it low and slow, and then tossing it in a sticky barbecue sauce to create a caramelised, flavour-packed finish. The result is a tender, juicy cube with a slightly crispy, candied exterior – a true barbecue delight.

Ingredients - To serve 4-6 people, you’ll need:

• 1.5-2kg pork belly, skin removed (ask your butcher to prepare it for you)
• 2 tbsp olive oil or melted butter
• 3 tbsp BBQ dry rub (see below for a homemade version)
• 250ml barbecue sauce (choose a sweet and tangy variety, or make your own)
• 50ml honey or maple syrup (optional, for extra stickiness)
• 2 tbsp apple juice or cider (for spritzing)
• Wood chips (hickory, apple, or cherry) if using a smoker

Homemade BBQ Dry Rub

• 2 tbsp smoked paprika
• 1 tbsp brown sugar
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp sea salt
• 1 tsp black pepper
• 1 tsp chilli powder (adjust to taste)
• ½ tsp cayenne pepper (optional, for heat)

Mix all ingredients in a bowl and store in an airtight container if not using immediately.

Equipment

• Smoker, oven, or barbecue grill with a lid
• Meat thermometer
• Aluminium foil tray or baking dish
• Tongs and a basting brush
• Spray bottle for spritzing (optional)

Preparation Tips

• Choose Quality Pork Belly: Opt for a well-marbled piece with a good balance of fat and meat. We source premium pork belly, perfect for this recipe.
• Remove the Skin: If not already done, carefully remove the skin, leaving as much fat as possible for flavour and tenderness.
• Cube Evenly: Cut the pork belly into 2.5-3cm cubes for consistent cooking and maximum surface area for seasoning and sauce.
• Bring to Room Temperature: Let the pork sit out for 30-45 minutes before cooking to ensure even cooking.

Step 1: Season the Pork

1. Pat the pork belly cubes dry with kitchen paper.
2. Rub with olive oil or melted butter to help the seasoning stick.
3. Generously coat all sides with the BBQ dry rub, pressing it into the meat. Place the cubes in a single layer in an aluminium foil tray.

Step 2: Set Up the Smoker

1. Preheat your smoker to 120-135°C (250-275°F). Use hickory, apple, or cherry wood chips for a balanced smoky flavour.
2. Place the tray of pork belly cubes on the smoker grate, ensuring they’re not overcrowded for even smoke exposure.

Step 3: Smoke Low and Slow

1. Smoke the pork for 2.5-3 hours, maintaining a steady temperature. Spritz with apple juice or cider every 45 minutes to keep the surface moist and enhance flavour.
2. Check the internal temperature; aim for 85-90°C (185-195°F). The cubes should have a dark, bark-like crust forming.

Step 4: Sauce and Caramelise

1. Remove the pork from the smoker and transfer to a clean foil tray.
2. Toss the cubes in barbecue sauce, adding honey or maple syrup for extra stickiness if desired.
3. Cover the tray with foil and return to the smoker for 45-60 minutes at 120°C to let the sauce set and caramelise.
4. Optionally, uncover the tray for the final 15 minutes to thicken the glaze.

Step 5: Rest and Serve

1. Remove the burnt ends from the smoker and let them rest for 10 minutes.
2. Serve hot, garnished with a sprinkle of extra rub or chopped parsley for presentation.

Cooking Method: Oven (Alternative for Home Cooks)

If you don’t have a smoker, your oven can still deliver delicious results with a smoky twist.

1. Preheat and Prepare: Preheat your oven to 135°C (275°F). Season the pork belly cubes as described above and place in a foil tray or baking dish.
2. Initial Roast: Roast for 2.5-3 hours, turning the cubes halfway through. For a smoky flavour, add a small amount of liquid smoke (1 tsp) to the tray or use a smoky BBQ rub.
3. Sauce and Finish: Toss the cubes in barbecue sauce and cover with foil. Return to the oven for 45-60 minutes. Uncover for the final 10-15 minutes to caramelise the sauce.
4. Rest and Serve: Rest for 10 minutes before serving.

Cooking Method: Barbecue Grill

1. Set Up for Indirect Heat: Preheat your grill to 120-135°C, setting it up for indirect cooking (coals or burners on one side, pork on the other).
2. Smoke and Cook: Add soaked wood chips to the coals or a smoker box for gas grills. Place the pork cubes in a tray on the cooler side and cook for 2.5-3 hours, spritzing occasionally.
3. Sauce and Finish: Toss in sauce, cover with foil, and cook for another 45-60 minutes. Uncover for the final 15 minutes.
4. Rest and Serve: Rest for 10 minutes before serving.

Cooking Times and Temperatures

Classic BBQ Style: Serve with coleslaw, baked beans, and cornbread for a traditional barbecue spread.

Sliders: Pile burnt ends onto mini brioche buns with pickles and extra sauce for a party-friendly option.

Tacos: Tuck into soft tortillas with avocado, red onion, and a sprinkle of coriander for a fresh twist.

Leftovers: Use in nachos, loaded fries, or a BBQ salad with ranch dressing. Store in an airtight container in the fridge for up to 3 days; reheat gently to preserve moisture.

Tips for Success

• Don’t Rush the Bark: The initial low-and-slow cooking is crucial for developing the flavourful crust. Be patient!
• Sauce Sparingly: Too much sauce can overpower the pork’s natural flavour. Aim for a light coating that caramelises without drowning the meat.
• Check Your Wood: For smokers, choose wood that complements pork, like apple or cherry, to avoid an overly strong smoky taste.
• Resting is Key: Resting allows the juices to settle, ensuring each bite is tender and flavourful.
• Safety First: Always check the internal temperature to ensure the pork reaches at least 63°C (145°F) for safety, though burnt ends are best at 85-90°C for texture.

Why Choose Pork Belly? - Pork belly’s high fat content makes it ideal for burnt ends, as it stays juicy during long cooking times and absorbs the smoky, sweet flavours of the rub and sauce. Sourced from us here at The Village Butcher, you’ll get a premium cut that’s perfect for this indulgent dish. Whether you’re a barbecue novice or a seasoned pitmaster, pork belly burnt ends are a crowd-pleaser that’s worth the effort.

With this guide, you’re ready to create BBQ pork belly burnt ends that rival the best barbecue joints. Fire up your smoker, oven, or grill, and enjoy the rich, sticky, smoky goodness of this classic dish.