Tender and smoky, these pork belly burnt ends literally melt in your mouth. When I make them everyone always begs for the recipe!
This main dish goes great alongside sides like pasta salad or Mexican Street Corn Salad.
Burnt Ends may sound like something you’d toss to the dogs, but these tender morsels are a true BBQ delicacy. Make them for your next BBQ and watch them disappear!
What are Burnt Ends?
Burnt ends are considered a delicacy of barbecue. They are made from a tough piece of meat smothered in BBQ sauce. This delicious treat started in Kansas City, and can now be found all over the country. They are usually made from a tough cut of meat like pork belly. Pork belly is much cheaper than a full brisket. They can be used on sandwiches, nachos, and even in baked beans.
Ingredient Notes
- Pork Belly: Pork belly is a section of meat that unsurprisingly comes from the hog’s belly. It comes from an area of the underside after the loin and the spareribs have been removed. You know it is going to be delicious as it comes from the same part of the pig as bacon!It is a cut of meat that is not normally served fresh. It tends to be smoked or cured. It is used in cooking as well as it gives great flavor to other dishes.
- Olive Oil
- Dry Rub: I’ll list the ingredients for the one I used below. Your favorite dry rub homemade or store bought can be substituted.
- BBQ Sauce: I like Sweet Baby Rays best. Homemade BBQ sauce is also fantastic with these.
For the Dry Rub
- Brown sugar: I live a sweet and spicy combination.
- Salt
- Smoked Paprika: Made from smoked peppers, it has a unique flavor different from standard paprika.
- Black Pepper, Cumin, Onion Powder, and Garlic Powder
- Cayenne Pepper: Adjust to your tastes if you like it spicier/milder.
How To Make Pork Belly Burnt Ends on the Grill
- For the dry rub: In a medium bowl, combine all ingredients.
- Prep Work: Preheat grill. Place pork belly on foil and rub olive oil and dry rub all over it. Wrap in foil.
- Cook Time #1: Cook for 4 hours. Remove, and slice.
- Cook Time #2: Coat with BBQ sauce, and cook for around 45 more minutes.
Frequently Asked Questions
How Long Do They Last?
When stored properly in the refrigerator they will last about three days. Be sure to store in the refrigerator in an airtight container or wrapped in plastic wrap.
Can You Freeze Them?
Yes, you can freeze them. Be sure to store the meat in an airtight container that can fit in a freezer bag. Or you can just use a freezer bag. Freezer bags are a great option because it lays flat and you can write the name/date directly on the bag.
How Do I Reheat Them?
When reheating this recipe, I like to use the oven or stovetop. Reheat with extra barbecue sauce for 5-10 minutes or until warmed through.
Serve With
- Mexican Street Corn
- Jalapeno Corn Fritters
- Southern Mac and Cheese
- Pea Salad
- Fried Mashed Potato Cakes
Of course, this dish also goes great with a side of vegetables such as carrots, green beans, or broccoli. A side salad would work too. Finally, consider serving them on a fresh toasted roll , and eat it as a sandwich with fries or chips.
Ingredients
- 4 Pounds Pork Belly
- 3 Tablespoons Olive Oil
- 1 Cup Dry Rub Recipe Below
- BBQ Sauce If Desired
For the Dry Rub
- 1 Cup Brown Sugar
- ½ Cup Kosher Salt
- 4 Tablespoons Smoked Paprika
- 2 Tablespoons Black Pepper
- ½ Tablespoon Cumin
- ½ Tablespoon Onion Powder
- ½ Tablespoon Garlic Powder
- 1 Teaspoon Cayenne Pepper
Instructions
For the Dry Rub
- In a medium bowl, combine all dry rub ingredients.
For the Pork Belly
- Preheat grill to 250 degrees F. Trim excess fat and skin from the meat.
- Place pork in tin foil. Drizzle olive oil , and rub generously with spice rub. Wrap up in foil.
- Cook for about 4 hours.
- Slice into ~4 inch strips. Coat with BBQ sauce.
- Cook for another 45-60 minutes.
Let know what you think