Pork Belly Burnt Ends

Pork Belly Burnt Ends are quickly becoming a new barbecue classic. Of course, these are modeled after the burnt ends from the point meat of the brisket, but they stand alone as an incredibly tasty presentation of the pork belly. This one is great year round, whether it’s for game day snacks, summertime BBQs or holiday parties, and is really simple to prepare!

Pork Belly Burnt Ends


For the wrap:

For the glaze:


Preheat your Yoder Smokers YS640 Pellet Grill to 250ºF.

Slice the pork belly into 2” cubes. Rub the cubes with a light coat of oil. Season with the R Butts R Smokin’ Ozark Heat BBQ Rub. Place the pork cubes on a jerky rack and transfer to the smoker, leaving space around each cube. Smoke until a mahogany brown bark is formed on the outside, about 3 hours.

Remove the pork cubes from the grill. Transfer the pork to a sheet of foil, laid out in a single layer. Pour the apple juice and 3 tablespoons honey over the pork. Wrap tightly with the foil. Return the foil to the smoker.

You might also like: Barbecue Double Pork Belly Sandwich

Increase the grill temperature to 300ºF. Continue cooking until the cubes are very tender, nearly falling apart, about 45 minutes. The internal temperature will be around 205ºF-210ºF.

Open the foil packet. Pour about 1/2 cup House of Q Apple Butter BBQ Sauce over the pork burnt ends. Drizzle the remaining 3 tbsp Kansas Wildflower Honey over the top as well. Toss gently to coat. Return to the grill and cook until the sauce is tacky, about 15-20 minutes.

Remove from the smoker and serve warm.

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Yoder Smokers YS640 Pellet Grill


  1. Bill
    January 16, 2018

    So could you do this cube method with a pork shoulder?

    1. Josh Cary
      January 17, 2018

      Absolutely, in fact, we have a video for making pork shoulder burnt ends. We don’t cube right up front, but you could.


  2. Clayton Foster
    January 22, 2018

    SON OF A B*TCH!!!!! We just made these (substituted bbq sauce for some of our home made bourbon bbq sauce) but WOW!
    We may make these every night until there’s no pork belly left!!
    Love all the videos! Keep up the great work.

    If you’re looking for ideas, a smoked crackling would be cool!!

  3. Donald Williams
    July 22, 2018

    Question, making these for a noon church luncheon could you do step one, on the smoker for 3 hours and finish steps two and three in the oven the next day?

    1. Admin
      July 24, 2018

      That should work just fine.

  4. Lee Roberts
    September 23, 2018

    On the pork belly that white fat cover on the bottom do you remove it or leave on….looks like it is on in Chef Tom’s video?

  5. Michael Gray
    October 29, 2018

    Can I wrap in butcher paper instead of foil?

    1. Admin
      November 5, 2018

      Of course and you will have great results. We use foil because people are much more likely to have it around.


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