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smoked pork belly burnt ends
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5 from 24 votes

Pork Belly Burnt Ends

Tender and smoky, these pork belly burnt ends literally melt in your mouth. We refer to them as carnivore candy in our house, and everyone begs for the recipe at BBQs.
Course Main Dish
Cuisine American, Southern
Prep Time 10 minutes
Cook Time 4 hours 45 minutes
Servings 12 People
Calories 914kcal
Author Krystle Smith

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

  • 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.

Oven Version

  • Oven Version: Cook for 3-3.5 hours at 250 degrees F. Add sauce and cook for 30-40 more minutes.

Grill Version

  • Preheat grill to 250 degrees F. Cook for about 4 hours. Slice into ~4 inch strips. Coat with BBQ sauce. Cook for another 45-60 minutes.

Notes

Ingredient Notes
    • Dry Rub: Your favorite dry rub, homemade or store-bought, can be substituted.
    • BBQ Sauce: I like Sweet Baby Rays best.
    • Smoked Paprika: Made from smoked peppers, it has a unique flavor different from standard paprika.
    • Cayenne Pepper: Add more or less depending on your spice tolerance.
    • Pork Belly:We like to go for a center cut which has a good fat/meat ratio. Buy with the skin removed if possible.
Tips
  1. Pat Dry: This will remove any excess moisture to help your rub stick and ensure it cooks up crispy.
  2. Meat Man Tip: My boyfriend says you should always add the dry rub 6-24 hours before cooking to allow the flavors to really soak in.
  3. Don't Skip the Foil: You don't want the fat to drip into your grill, which will create a mess and is also a fire risk.
  4. Rest: Rest your meat before cutting it into strips to allow the juices to redistribute.
  5. Doneness: Cook the pork until it reaches 145 degrees F. Do not overcook or use high heat, or you'll end up with a tough, chewy result.
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Nutrition

Calories: 914kcal | Carbohydrates: 24g | Protein: 15g | Fat: 85g | Saturated Fat: 30g | Cholesterol: 109mg | Sodium: 4773mg | Potassium: 422mg | Fiber: 2g | Sugar: 18g | Vitamin A: 1395IU | Vitamin C: 1.3mg | Calcium: 97mg | Iron: 3.8mg