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If you have never tried smoked pork belly burnt ends, get ready to be obsessed. They are sweet, sticky, smoky, and so tender they almost melt in your mouth. This is the recipe that turns regular pork belly into what BBQ lovers call “pork candy” — and once your family tries them, they will ask for them every single weekend.
I make these on my Traeger, but this step-by-step smoked pork belly burnt ends recipe works on any pellet smoker, offset, or even a kettle grill set up for low and slow cooking. The technique is simple, and most of the time is hands-off, which makes them perfect for a lazy Saturday with friends and family in the backyard.
The key to amazing burnt ends is patience and a good sweet-and-savory sauce. Smoke them low, braise them in butter and brown sugar, then glaze them at the end. That’s it. No fancy tools, no complicated steps. Just amazing BBQ.
Recipe Ingredients
Pork belly. 3 pounds of skinless pork belly. Look for a piece with good marbling — those fatty layers are what makes burnt ends so tender. You can usually find pork belly at Costco, Sam’s Club, or your local butcher.
Traeger pork rub. About 1/4 cup. Any BBQ pork rub will work here — sweet rubs are my favorite for burnt ends because they pair so well with the honey glaze.
Butter. 1 stick (1/2 cup), sliced into pats. This melts down with the brown sugar and honey to make the most amazing braising liquid.
Brown sugar. 1/2 cup, packed. Light or dark both work — dark gives you a deeper molasses flavor.
Honey. 1/4 cup for the pan, plus 1/2 cup for the sauce.
Honey sauce
Honey. 1/2 cup. The base of the glaze. Worcestershire sauce. 2 tablespoons for that deep savory note. Hot sauce. 1 tablespoon, or more if your family likes heat. Minced garlic. 1 tablespoon (about 2 to 3 fresh cloves).
How to Make Smoked Pork Belly Burnt Ends
The whole cook takes about 5 hours and 20 minutes from the moment the pork hits the smoker. Most of that time is hands-off, so plan your day around a few quick check-ins.
Step 1 — Cube and season the pork belly
- Slice the pork belly into 1 to 1½ inch cubes. Try to keep them about the same size so they cook evenly.
- Pat the cubes dry with a paper towel. This helps the rub stick and gives you better bark.
- Sprinkle the BBQ rub generously on all sides of each cube. Don’t be shy — the seasoning is what builds the flavor.
Step 2 — Smoke at 250°F for 3 hours
- Preheat your smoker to 250 degrees Fahrenheit. I like to use a mild wood like apple, cherry, or pecan for pork belly.
- Place the seasoned cubes directly on the grates with a little space between them so the smoke can wrap around each piece.
- Smoke for 3 hours, undisturbed. You will see the bark form and the cubes will pull back slightly as they render.
Step 3 — Braise in butter, brown sugar, and honey
- Transfer the pork cubes to an aluminum foil pan.
- Add the sliced butter on top, drizzle with 1/4 cup honey, and sprinkle the brown sugar evenly over the cubes.
- Cover the pan tightly with foil and put it back on the smoker for another 2 hours. This is where the magic happens — the cubes braise in all that sweet, buttery liquid and get crazy tender.
Step 4 — Glaze and finish
- In a small saucepan, combine the honey, Worcestershire sauce, hot sauce, and minced garlic. Warm over medium-low heat and stir for 2 to 3 minutes until smooth.
- Remove the foil from the pan and pour the warm sauce over the pork. Gently toss to coat every cube.
- Return the pan to the smoker, uncovered, for 20 more minutes to set the glaze. The sauce will reduce into a sticky, shiny coating.
Pull them off, let them rest for 5 minutes, and dig in.
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Why You Will Love This Recipe
Smoked pork belly burnt ends are the kind of recipe that turns a regular cookout into something people remember. The bites are sweet, smoky, garlicky, and rich, and the texture is unreal. The outside has a sticky bark, the inside is fork-tender, and the fat practically melts on your tongue.
This is also a great recipe for entertaining. Once the cubes go on the smoker, you have hours to clean up, prep sides, or hang out with your guests. My husband loves making these on weekends, and the kids fight over the leftover cubes (when there are any).
Serving Ideas
Burnt ends are usually served as an appetizer, but they are easily a meal on their own. Try them:
- Piled into slider buns with a slice of pickle.
- On top of mac and cheese for the ultimate comfort food.
- Tucked into a baked potato with sour cream and chives.
- Mixed into baked beans for smoky, candy-like bites in every spoonful.
- Skewered with toothpicks as a party appetizer.
- On a charcuterie board with sharp cheddar and bread-and-butter pickles.
- Tossed with white rice and a drizzle of extra sauce for a quick rice bowl.
Tips for the Best Burnt Ends
Pick a good pork belly. Look for even marbling between the fat and the meat. Avoid pieces that are mostly fat or mostly lean — you want both.
Keep the cubes uniform. Same-sized cubes cook at the same rate, so nothing comes out dry or undercooked.
Don’t peek too early. Resist opening the smoker during those first 3 hours. Every time you open the lid, you lose heat and smoke.
Use a mild wood. Apple, cherry, pecan, or even hickory are great. Mesquite is a little too strong for pork belly in my opinion.
Let them rest. Five minutes off the heat helps the glaze tighten up so each cube holds its sticky coating.
Storage and Reheating
Store leftover smoked pork belly burnt ends in an airtight container in the fridge for up to 4 days.
Freeze cooled burnt ends in a freezer-safe bag for up to 2 months. Thaw overnight in the fridge.
Reheat in a 300°F oven, covered with foil, for 10 to 15 minutes. You can also reheat them in the air fryer at 350°F for 4 to 5 minutes to bring back the sticky bark.
More Smoker and BBQ Recipes
Notes
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in a 300°F oven covered with foil for 10–15 minutes, or in the air fryer at 350°F for 4–5 minutes. Internal temp should reach 200–205°F when fully tender.
Frequently asked questions
Tough meat is usually due to the pork being cooked at too high of a temperature and/or cooking for too long. Be sure to cover the pan tightly with foil to keep all of the moisture locked in, and check for doneness on the low end of the suggested cook time.
Sweeter woods go really well with the brown sugar rub and honey sauce on these pork burned ends. I suggest a smoking wood like maple, apple, cherry, peach, or pecan.
Nope, there is no need to soak the pork. Just season and smoke!
Yes and no. Belly meat is already fatty and juicy, and cooking low and slow in the smoker just preserves and enhances that natural tenderness.
We do not cover the pork during the first part of cooking. They are transferred to an aluminum pan and covered tightly with foil once the brown sugar and other ingredients are added.
It is not essential, but if you have the time feel free to season the pieces of pork belly the night before smoking. This helps get the flavor of the spice rub deep in the meat. Keep them in an airtight container in the fridge, and bring to room temperature 30 minutes or so before cooking.
Hope you will love this smoked pork belly burnt ends recipe as much as my family does. Rate the recipe if you made it and leave a comment below if you have any questions or suggestions!
Honey Smoked Pork Belly Burned Ends
Ingredients
- 3 lb pork belly
- 1/4 cup traeger pork rub or any other BBQ rub of choice
- 1 stick butter
- 1/2 cup brown sugar
- 1/4 cup honey
Honey sauce
- 1/2 cup honey
- 2 tablespoon Worcestershire sauce
- 1 tablespoon hot sauce adjust to taste
- 1 tablespoon minced garlic about 2-3 cloves
Instructions
- Slice pork belly into 1 to 1½ inch cubes. Season generously on all sides with the pork rub. Preheat smoker to 250°F. Place pork cubes directly on the grates and smoke for 3 hours.
- Transfer pork belly cubes to an aluminum pan. Top with the sliced butter (1 stick), drizzle with 1/4 cup honey, and sprinkle 1/2 cup brown sugar evenly over the top. Cover tightly with foil and return to the smoker for another 2 hours.
- In a small saucepan, combine 1/2 cup honey, 2 tablespoons Worcestershire sauce, 1 tablespoon hot sauce, and 1 tablespoon minced garlic. Warm over medium-low heat, stirring, until smooth (about 2–3 minutes). Pour the sauce over the pork, stir gently to coat, and return to the smoker uncovered for 20 more minutes to set the glaze.
Notes
- Total time: about 5 hours 20 minutes (plus prep)
- Yield: about 6 servings as an appetizer, 4 as a main
- Internal temp at the end should be around 200–205°F for that tender, candy-like bite
- Yield: 6 Serving Size: 1 Amount Per Serving: Calories: 720 Total Fat: 58g Saturated Fat: 24g Trans Fat: 0g Cholesterol: 140mg Sodium: 620mg Carbohydrates: 38g Fiber: 0g Sugar: 36g Protein: 18g