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Big Katz Kitchen Pellet Smoked Pork Belly Burnt Ends

Tender cubes of pork belly, slow-smoked to perfection, until each piece is wrapped in a caramelized bark of sticky-sweet BBQ glaze.

Equipment Needed:

  • Pellet Smoker

  • Thermometer

  • (2) Wire Baking/Cooling Racks

  • Wood Pellets (I like Gourmet Blend, Fruit Woods, Hickory, or Oak)

  • Tongs

  • Aluminum Pan

  • Aluminum Foil

Ingredients:

  • (2) 4 - 5 Lb. Pork Bellies

  • 3 Tbsp. Olive Oil

  • Spice Rub (recipe below) or use your favorite BBQ dry rub

  • 1 cup Big Katz Kitchen Resting Rib Face Original BBQ Sauce

  • 1 Stick (½ cup) Unsalted Butter (cut into 16 slices)

  • ½ cup Honey 

  • ⅓ cup Brown Sugar

Spice Rub:

  • 3 Tbsp. White Sugar

  • 3 Tbsp. Dark Brown Sugar

  • 3 Tbsp. Kosher Salt

  • 1½ Tbsp. Black Pepper

  • 2 Tbsp. Smoked Paprika

  • 1 Tbsp. Granulated Garlic

  • 1½ tsp. Onion Powder

  • 1½ tsp. Ground Ginger

  • ½ tsp. Oregano

Directions for Smoker:

  • Set smoker to between 225℉ - 250℉. Use your favorite wood pellet flavor. I recommend Oak, Hickory, Pecan, Cherry, or a Competition Blend.

  • Trim off the skin and the top layer of hard fat off of the pork belly, leaving about an ⅛ of an inch of fat on top.

  • Cut the pork belly into 1 ½ inch - 2 inch cubes. Place the pork belly cubes in a mixing bowl. Coat the cubes with the olive oil and spice rub, and mix together until each cube of pork belly is covered with the rub.

  • Arrange the pork belly cubes on the wire racks, fat side up. Place on the smoker and smoke between 225℉ - 250℉ for 2 ½ - 3 hours until the pork belly starts to turn a deep red and bark starts to form. Internal temp. of the meat should be between 185℉ - 190℉.

  • Transfer the pork belly cubes from the wires racks to the aluminum pan. Add the BBQ Sauce, honey, brown sugar, and stir to coat. Place the slices of butter on top of the pork belly cubes. Cover with aluminum foil.

  • Place back on the smoker for another 60 - 90 minutes, until the internal temp. of the pork belly cubes reaches 203℉ - 205℉.

  • Remove the foil and continue to cook uncovered for another 15 minutes to allow the sauce to thicken.

  • Remove from the smoker and serve straight from the pan or throw them on a plate. Now they’re ready to eat!