Why we like this cook
Pork belly burnt ends are the kind of backyard BBQ experiment that makes people hover around the cutting board. Sweet, sticky, smoky, rich, and dangerous if you “taste test” too many before serving.
Grill or smoker setup
Set a pellet grill or smoker to 250°F. Use cherry, apple, hickory, or a competition blend. The goal is rendered pork belly with sticky edges, not dry cubes.
Ingredients
- 3 to 4 lb skinless pork belly
- BBQ rub
- Brown sugar
- Honey
- Butter
- BBQ sauce
- Apple juice or cider vinegar for spritzing
- Optional: hot honey or Calabrian chili for heat
Step-by-step method
- Cut pork belly into 1½-inch cubes and season generously with BBQ rub.
- Place cubes on a rack or directly on the smoker grates with space between each piece.
- Smoke at 250°F until the cubes develop color and the fat begins to render, about 2 to 2½ hours.
- Move cubes to a foil pan with butter, brown sugar, honey, and a small amount of sauce.
- Cover and cook until the pork belly is tender.
- Uncover, add more sauce if needed, and cook until sticky and glazed.
- Rest briefly before serving so the glaze sets and nobody burns their mouth pretending to be patient.
Pit notes
- Pork belly needs time to render. If it feels chewy, it probably needs more time covered.
- Too much sauce too early can hide the bark. Build smoke first, glaze later.
- A little heat helps cut the richness. Hot honey or Calabrian chili would fit the Italian Smokeshows vibe.
- Serve smaller portions than you think. These are rich in the best way.
What we’d try next
- Try an Italian-style glaze with balsamic, Calabrian chili, and honey.
- Test smaller cubes versus larger cubes for texture.
- Serve over polenta or with sharp pickled vegetables.
Serving and pairing ideas
- Toothpicks and cold beer at a backyard party
- Over creamy polenta
- With pickled peppers or giardiniera
- As a topping for mac and cheese