Pork Belly Burnt Ends

Cook Time

270 mins

Cooking Method






Prep Time

10 mins




2/3 cup BBQ Sauce

2 tbsp Butter, Melted

2 tbsp Honey

2 tbsp Olive Oil

TT Pit Boss Blackened Sriracha Rub

3 lbs Pork Belly, skin removed

Cooking Instructions

These Pork Belly Burnt Ends are the ultimate meat candy treat. Irresistible, juicy bites of pork belly (the same meat that’s used to make bacon) are rubbed in Pit Boss Blackened Sriracha Rub, smoked low and slow, and tossed in a buttery BBQ sauce spiked with honey. As the fat renders down and the meat tenderizes, the outside caramelizes until crisp and succulent. Eat them alone as an appetizer, or use them in tacos, nachos, sandwiches, and more. 

What is Pork Belly? 

Pork belly is where bacon comes from and who doesn’t love bacon? Bacon is pork belly that has been cured with salt and other seasonings, pre-cooked and then sliced. When you buy pork belly from the store you have the option to make your own bacon or you can create delicious treats like these Pork Belly Burnt Ends.  

Wood Pellet Recommendation 

For a subtle, tart like smoky flavor, we recommend using our Cherry Hardwood Pellets with this recipe.  

Note: This recipe uses Pit Boss Blackened Sriracha Rub.  

  1. Fire up your Pit Boss Platinum Series Lockhart and preheat to 225°F. If using a gas or charcoal grill, set it up for low, indirect heat.
  2. Cut pork belly into 2-inch cubes and place into a large mixing bowl.
  3. Drizzle olive oil over pork belly, then generously season with Blackened Sriracha.
  4. Transfer seasoned pork belly to a wire rack and place on the grill grate. Cook for 3 hours.
  5. Remove the pork belly from the wire rack and transfer into a foil-lined aluminum pan or disposable foil pan.
  6. Whisk together BBQ sauce, melted butter, and honey, then pour mixture over pork.
  7. Toss to coat, then cover the pan with aluminum foil and return to the grill rack.
  8. Cook for another 1 to 1 ½ hours, until the internal temperature reaches 200° F.
  9. Remove the foil, transfer pork belly to a cast iron skillet and place in the center of the grill.
  10. Open the sear slide and continue cooking for another 5 to 7 minutes, turning halfway, to crisp up the pork.
  11. Remove pork belly from the grill, and serve warm.

Special Tools

  • Aluminum Foil
  • Cast Iron Skillet
  • Mixing Bowl
  • Wire Baking Rack

Bigger. Hotter. Heavier. Tip

Your burnt ends are done if you can easily slide a toothpick in and out of the cubes without any meat sticking to it.

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