Pork Belly Burnt Ends Without a Smoker

Pork belly burnt ends have become a BBQ classic in no time, but it seems to be privileged for one or two reasons that only people with smokers can enjoy them at home.

However, luckily, in this guide, you will learn how to make your pork belly burnt ends without a smoker.

Pork belly burnt ends are smoky, sticky pork belly slices that are covered in a dry rub and smoked until they have a deliciously crunchy back.

After that, they are balanced out with a healthy glaze of tacky barbecue sauce.

And, if you are lucky enough to have tried them at any point in your life, it is quite sure that you will always crave them.

What Is Pork Belly?

Pork belly is simply what it sounds like. It is the layered, fatty meat from the belly area of the pig.

It is exactly the same cut of meat as bacon; however, the difference between them is that it has not been smoked or cured and is much thicker.

You will certainly become obsessed with pork belly if you love the flavor of bacon.

And you can always ask your grocery store butcher if they have any in the back if you are having trouble finding a package of pork belly. They most likely will.

What Are Burnt Ends?

Burnt ends began in BBQ restaurants, and they were created as a way to make good use of leftover cuts of meat, particularly the fattiest trimmings from the smoked brisket.

This is just what their name means: crunchy, bark-like pieces of meat with a crispy texture.

Pork belly burnt ends follow the same idea as the beef brisket version and are mostly referred to as “meat candy” thanks to their amazing smoky flavor and filling texture.

Pork Belly Burnt Ends on the Grill

For grill season, pork belly burnt ends are always one of my favorite recipes.

The thick, juicy pork belly is grilled low and slow, first in a savory dry rub and then in a rich BBQ sauce.

This is done in order to get a heavenly, smoky flavor that you will always crave.

• Course: Main Course
• Cuisine: American
• Prep Time: 20 minutes
• Cook Time: 5 hours
• Total Time: 5 hours and 20 minutes
• Servings: 10 servings

Ingredients

For the Pork Belly

• 3 pounds of pork belly (non-salted, skin removed)
• 2 tablespoons of olive oil (or other neutral oil)

For the Dry Rub

• 1 teaspoon of smoked paprika
• 2 teaspoons of chili powder
• ¼ teaspoon of cayenne pepper
• 1 teaspoon of salt
• 1 packed tablespoon of brown sugar
• 1 teaspoon of garlic powder
• 1 teaspoon of cumin
• ¼ teaspoon of black pepper
• 1 teaspoon of onion powder

For the BBQ Glaze

• 2/3 cup of BBQ sauce of choice
• 2 packed tablespoons of brown sugar
• 3 tablespoons of butter

Equipment

• Charcoal grill
• Cutting board
• Large bowl
• Aluminum foil
• Disposable aluminum pan
• Medium bowl
• Sharp knife
• Silicone spatula (optional)

Laid-Out Instructions

• First, set up the charcoal grill for low, indirect heat, which will be between 225 degrees Fahrenheit and 250 degrees Fahrenheit.
• After that, get a small bowl and add all the ingredients for the dry rub to it. Proceed to mix thoroughly, then set aside.
• That being done, place the pork belly on the cutting board and cut it into roughly 1.5-inch cubes using a sharp knife.
• Afterward, get a large bowl and transfer the pork belly cubes to it. After that, add the olive oil and toss or mix to coat the cubes thoroughly. Also, add dry rub and toss or whisk again.
• Now, transfer the seasoned pork belly cubes to the grill. Ensure that you place them directly on the bare wire rack over indirect heat. Grill for more or less 2 hours and 30 minutes until the meat turns dark red.
• Remove the meat from the grill and place it in a disposable aluminum pan. Also, add the ingredients for BBQ glaze to the pan and mix all the ingredients until the cubes are thoroughly coated.
• Get the aluminum foil and use it to cover the pan, then place the pan on the wire rack in the grill.
• Grill for an extra 2 hours or until the pork belly reaches an internal temperature of 200 degrees F.
• Carefully remove the pan from the grill immediately after the pork belly reaches the target temp.
• After that, allow the pork belly to rest for 3 to 5 minutes, then serve warm with your desired sides.

What to Serve with Pork Belly Burnt Ends

These pork belly bites are packed with flavor and are definitely a crowd-pleaser, particularly as a game-day appetizer or as a main dish.

They go well with classic barbecue side dishes such as baked macaroni and cheese or southern-style coleslaw.

For these pork burnt ends, baked beans are another excellent side dish.

You can always cook smoked baked beans along with this meat in your smoker, or go for Instant Pot baked beans for a quicker option.

These crunchy pork belly burnt ends are delectable on their own; however, you can also add them to other dishes, such as pork belly tacos.

How to Store and Reheat

You can always store your leftover pork belly burnt ends in a tightly sealed container and place them in the fridge. This will allow it to last for up to 3–4 days.

And, when it comes to reheating, they can reheat quite well in a 350-degree Fahrenheit oven for 15 minutes.

However, you also have the option of tossing them back on the smoker.

Recipe FAQs

Can I Make These Pork Belly Burnt Ends Without Sauce?

The straight answer to the above question is yes, you can make these pork belly burnt ends without sauce.

So, this is to say that you can leave off the sauce if you just want the rub without making it saucy; however, this will yield sauce-less burnt ends.

Do You Trim Pork Belly for Burnt Ends?

You have the option of trimming some of the fat off of the pork belly; however, I strongly suggest that you do not trim all of it.

The fat actually melts as the pork belly cooks, and this adds flavor to the dish.

What Do Pork Burnt Ends Taste Like?

The flavor of burnt ends BBQ actually varies, given that it is determined by the BBQ sauce used.

However, all burnt ends are crunchy on the exterior with a nice bite while being soft and juicy on the interior.

In general, they have a smoky, sweet flavor and the perfect combo of textures, which makes them tempting and captivating.

What If I Don’t Have the Time to Make The Dry Rub, Or BBQ Sauce?

It is pretty normal for you to want to make your life a little simpler, especially if you are struggling for time or it is just your first trial at cooking burnt ends without a smoker.

You can just use a store-bought pork rub or use that one you have had in the cupboard for the last few months rather than making the dry rub from scratch.

You also have the option of using your favorite store-bought BBQ sauce rather than just making one from scratch. It is likely that you already have some in the fridge.

Final Notes

This recipe is very versatile, as it can be the main protein in your cookout meal, part of a whole grilled food spread, or you can just plate them and serve them with toothpicks for an amazing appetizer.

The dry rub is made up of the ideal blend of tasty spices; you also have a slightly sweet BBQ glaze and the amazing smoky flavor that comes from grilling.

All of these are exactly what make this best recipe for pork belly burnt ends without a smoker mouth-watering.