Pork Belly Burnt Ends

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Pork Belly Burnt Ends

Smoky, succulent Smoked Pork Belly Burnt Ends! These little bites of barbecue bliss are like a flavour explosion in every mouthful and trust me, you won’t be able to resist their juicy allure.

First things first, let’s talk about the star of the show: pork belly. Yep, the same stuff that makes bacon so irresistible. We’re talking about meat that’s been rubbed lovingly with spices, kissed by the smoky embrace of ironbark wood, and then bathed in a luscious barbecue sauce that’ll make your taste buds dance with joy.

Now, how do you enjoy these delectable delights? Well, you’ve got options aplenty! Spear them with toothpicks for a quick game day treat that disappears faster than you can say “barbecue.” Feeling a bit more adventurous? Toss them into tacos, salads or even a rice bowl for a burst of smoky goodness. Or go all out and pile them onto buns for the ultimate pork belly sandwich experience. Oh, and let’s not forget about nachos – imagine a mountain of cheesy, crunchy goodness topped with these flavour-packed burnt ends. Are you drooling yet?

When it comes to smoking these beauties, we’re partial to ironbark wood for that authentic Aussie barbecue flavour. But hey, don’t let that limit your creativity! Hickory, pecan, maple – they all play well with pork belly. And if you’re feeling fruity, give apple or peach wood a try for a touch of sweetness that’ll take your burnt ends to the next level.

So there you have it. Smoked Pork Belly Burnt Ends: easy to make, impossible to resist. Get that smoker fired up and let’s dive into a world of smoky, mouthwatering goodness that’ll have your friends and family begging for more!

And remember, while we love our ironbark wood, experimenting with different woods can add unique flavours to your burnt ends, making each batch a delicious adventure in barbecue exploration. 

Aldergrills BBQ Pork Belly Burnt Ends Recipe

Pork Belly Burnt Ends

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Smoky, succulent Smoked Pork Belly Burnt Ends! These little bites of barbecue bliss are like a flavour explosion in every mouthful, and trust me, you won't be able to resist their juicy allure.
Prep Time 10 minutes
Cook Time 4 hours 30 minutes
Resting Time 15 minutes
Total Time 4 hours 55 minutes
Course Snack
Cuisine American
Servings 8

Equipment

  • Hark Chubby Smoker
  • Heat Resistant Gloves
  • FireBoard 2 Drive
  • Long Tongs
  • Roasting Tray
  • Lump Charcoal (Hardwood Lump Charcoal)
  • Ironbark Firewood
  • Red Devil Blow Torch
  • Alluminium Tray
  • Foil
  • Cooling Rack

Ingredients
  

  • 2 kg pork belly
  • 2-3 tbs olive oil

Pork Rub

  • ¼ cup brown sugar
  • 2 tbsps coarse Kosher salt be sure to use the right kind of salt!
  • 1 tbsp freshly ground black pepper
  • 1 tbsp paprika
  • 1 tsp chili powder
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • ¼ tsp cayenne pepper

Sauce

  • ½ to 1 cup Loot-n-Booty Original Competition Sauce (alternatively your favourtie BBQ Sauce)
  • 4 tbsp salted butter
  • cup honey

Instructions
 

  • Light your lump charcoal in the firebox and let it burn until you've got a nice bed of glowing embers. Keep the intake and exhaust vents open to let that sweet, smoky airflow do its magic.
  • Once your smoker is running nice and hot, aim for a temperature of around 107°C to 121°C/225°F to 250°F.
  • Trim off the skin and top layer of pure fat of the pork belly and cut the meat into 1 ½-inch cubes.
  • Rub the meat with a drizzle of olive oil, then combine the pork rub ingredients and sprinkle generously over the meat, rubbing it in to cover each piece.
  • Arrange the pork belly cubes on a wire cooling and baking rack, then place on the smoker and smoke between 107°C to 121°C/225°F to 250°F for 2 ½ to 3 hours until dark red and a nice bark starts to form.
  • Transfer the pork belly cubes to a disposable aluminium pan and add BBQ sauce, butter, and honey, stirring to evenly coat the cubes of pork belly.
  • Cover with foil, then return the sauced pork belly to the smoker and cook for another 60 to 90 minutes, until the meat reaches 93°C to 96°C/200°F to 205°F when a digital meat thermometer is inserted into the middle of one of the burnt ends or until a toothpick inserted into the burnt ends goes in and comes out easily.
  • Remove the foil and cook uncovered for another 15 minutes to let the sauce thicken up a bit, then remove the pork belly burnt ends from the smoker and serve.

Notes

PORK Internal Temp °C INTERNAL TEMP °F 
COOKED 63 145
HAM 71 159
GROUND 71 195
PULLED 90-96 195-205
RIBS 90-96 195-205
SHOULDER COLLAR BUTT 90-96 195-205
Keyword Game Day, Low n Slow, Pork, Snack

Did you make this recipe?

Please let me know how it turned out for you! Leave a comment below and tag @aldergrills on Instagram and hashtag it #aldergrills.

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