Smoked Pork Belly Burnt Ends w/ Hot Honey Glaze
These hot honey-glazed pork belly burnt ends are tender, smoky, and full of rich flavor. Smoked low and slow, then braised and finished with a glaze, they deliver a balanced combination of sweet, heat, and texture in every bite. This recipe is approachable for any skill level and works well as a shareable appetizer or main dish option.
Equipment
- Smoker
- Wire Rack
- Baking Sheet
- Aluminum foil pan
- Instant-Read meat thermometer
- Sharp knife
- Measuring cups & prep bowls
Ingredients
- 2-3 lbs. pork belly skin removed
- 4 T hot sauce
- BBQ Rub of Choice as needed
- 4 T butter
- ½ C Hot Honey
- ¼ C BBQ Sauce of choice
Instructions
- Preheat the smoker to 275 degrees. Meanwhile, slice the pork belly into 1 ½ inch cubes, slather with half of the hot sauce, and season liberally on all sides with your favorite BBQ rub.
- Once the smoker has come up to temperature, add the pork belly on a wire rack and smoke for 2-3 hours. Once the pork belly registers 165-175 degrees and the bark has set, remove the wire rack from the grill. Add the pork belly to a foil pan with the rest of the hot sauce plus the remaining ingredients, wrap with foil and place back on the grill.
- Allow the pork belly to continue smoking until it reaches ~185-195 degrees, then remove the aluminum foil, toss in a little more BBQ sauce, and keep smoking uncovered until the bark has reset and the pork belly is probe tender, about 200-205 degrees.
- Allow the burnt ends to cool for 10-15 minutes then serve. Enjoy!
Notes
- Texture Goals: Don’t rush the wrap phase. That’s where the magic happens—wait until you're sure a strong bark has formed, generally closer to 175 degrees.