Pork Belly Burnt Ends Recipe
For the wrap:
For the glaze:
Preheat your Yoder Smokers YS640 Pellet Grill to 250°F.
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.
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Increase the grill temperature to 300°F. Continue cooking until the cubes are very tender, nearly falling apart, about 45 minutes. The internal temperature will be around 205°F-210°F.
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.