Smoked Pork Belly Burnt Ends on the BBQ

Nothing says summer like succulent smoked pork belly burnt ends, and we’ve got all the items, tools and directions you’ll need to make your own with this easy-to-follow guide.

Skill Level: Beginner
Time:
  1. Step 1 Load Chips into the Smoker Box

    Load Chips into the Smoker Box

    Load the smoker box with pre-soaked applewood chips and install into grill. Place drip pan on the off-burner side of the grill.

  2. Step 2 Pre-Heat your Smoker

    Pre-Heat your Smoker

    Preheat your smoker to 225 – 250 degrees Fahrenheit using fruit wood.

  3. Step 3 Trim Excess Skin and Slice Pork

    Trim Excess Skin and Slice Pork

    Trim excess skin and fat off the pork belly and slice into 2 inch cubes and place into a large bowl.

  4. Step 4 Add Dry Rub Mix to the Pork

    Add Dry Rub Mix to the Pork

    Add olive oil and dry rub liberally and then place cubes onto a wire rack or directly on the smoker. Place BBQ thermometer in a piece of pork belly.

  5. Step 5 Smoke the Pork Belly

    Smoke the Pork Belly

    Smoke uncovered for three hours using indirect heat until thermometer reaches 190F.

  6. Step 6 Make your Sauce

    Make your Sauce

    While the pork smokes, make the BBQ sauce. In a medium saucepan add onion, garlic and bourbon. Simmer for 10 minutes or until the onions are translucent. Add the remaining ingredients. Bring to boil, reduce heat and simmer for 20 minutes.  Remove from heat, store in refrigerator.

  7. Step 7 Add the Sauce

    Add the Sauce

    When the pork reaches the desired temperature Add the BBQ sauce.

  8. Step 8 Finish Cooking the Pork and Enjoy

    Finish Cooking the Pork and Enjoy

    Cook for an additional 90 minutes or until the internal temperature is roughly 200 – 203 degrees Fahrenheit.

What You Need for This Project

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