Sweet & Spicy Pork Belly Burnt Ends

If you’re looking for the ultimate BBQ crowd-pleaser, this is it. Pork belly burnt ends are the perfect combination of tender, smoky, sweet, and spicy — little cubes of BBQ gold that practically melt in your mouth. We’re talking rich pork belly, kissed with smoke, coated in Little Lu’s Sweet Hog BBQ Rub, and finished with a sticky, sweet, and fiery glaze that will have everyone asking for seconds (and thirds).

Whether you’re cooking for a backyard gathering or just treating yourself to something decadent, these burnt ends will make you the hero of the day.

Be sure to also checkout the full cooking instructional on our YouTube Channel - https://youtu.be/SPbApzGAVPs

Ingredients

1. 1 (3–5 lb) pork belly
2. Yellow mustard (binder)
3. Little Lu’s BBQ Sweet Hog
4. Texas Pepper Jelly Apple Cherry Habanero Rib candy
5. Backyard BBQ Co. Peach BBQ Sauce
6. 1/4 cup brown sugar
7. 1/2 cup butter (cubed)
   
8. Apple cider vinegar (for spritzing)
9. Post oak or cherry wood (or pellets)

1. Fire Up the Smoker
Get your smoker rolling at 275°F using post oak, cherry wood, or pellets. This mild, fruity smoke will give the pork belly a perfect balance of flavor without overpowering it.

2. Prep the Pork Belly
Cut your pork belly into 1-inch cubes. Keep them uniform — too big, and they’ll take forever to cook; too small, and they’ll cook too fast.

3. Season Like You Mean It
Place the cubes on a sheet pan. Slather them with yellow mustard to act as a binder. Generously season all sides with Little Lu’s Sweet Hog BBQ Rub.

4. Let It Set
Transfer the cubes to a wire rack. Dust the tops and sides again with more Sweet Hog rub. Let them sit for 15 minutes so the seasoning can work its magic.

5. Smoke ‘Em Low & Slow
Place the pork belly cubes in the smoker. Let them cook for 2 to 2 ½ hours until they reach 170–175°F internal temperature. Spritz them with apple cider vinegar once or twice during this stage to keep them moist and flavorful.

6. Sweet & Spicy Glaze
Once the cubes hit 170–175°F, move them back into a sheet pan. Add:

1. Cubed butter
2. Brown sugar
3. A generous drizzle of Apple Cherry Habanero Rib Candy
4. A pour of Peach BBQ Sauce

Mix to coat, cover the pan with foil, and return to the smoker. Cook for another 45 minutes, or until the pork belly hits around 201°F and is melt-in-your-mouth tender.

7. Rest & Serve
Pull the pan from the smoker. Let the burnt ends cool for a few minutes so the glaze can thicken slightly. Then dig in and enjoy every sticky, smoky bite.

Want a milder heat? Swap the habanero rib candy for a fruit-based BBQ glaze without the spice.

For extra bark, uncover the burnt ends for the last 10 minutes of cooking.