Pork Belly Burnt Ends

If bacon were candy, this is how you would make it.
Prep Time: 20 minutes
Cook Time: 4 hours 45 minutes
Total Time: 5 hours 5 minutes
Course: Main Course, Side Dish
Keyword: bacon, bge, big green egg, burned ends, burnt ends, makecaloriesgreatagain, mcga, pork belly, smoked food, smoked meat
Cooking Method: Smoked
Food Category: Pork
FoodOrDrink: Food


  • 1 ea Pork Belly I used a 5.5lb piece for this cook
  • 1 cup BBQ Sauce Use something thick with some punch. Not mild.
  • 1 cup Rub See notes – You may need more
  • 4 tbs Butter
  • 4 tbs Honey Sub Agave Nectar if you'd like
  • 1 ea Olive Oil As needed


  • Gather your ingredients. Set your smoker for 225 – 250 degrees, indirect. I used Cherry and Maple wood for this cook. If your pork belly has the skin still on it, remove it. Note that this photo shows the pork belly with the skin already removed.
  • Slice the pork belly into strips that are 1.5" to 2.0" wide.
  • Slice the pork belly the other direction so you have cubes that are somewhat symmetrical. Discard any pieces that have considerably more fat than meat on them.
  • Apply olive oil to all the cubes. They don't need to be drowning in olive oil, but they should be well coated.
  • Cover each cube with a heavy amount of rub. I like to dip each piece of pork into the rub and roll it around to ensure a thick and even coating.
  • Place the pork on a wire cooking rack so that they are evenly spaced and not touching.
  • Place the meat into the smoker for 3 hours.
  • While the meat is cooking, put the butter, honey, and BBQ sauce into a disposable aluminum tray.
  • After 3 hours, check that the meat has a nice bark on it. If it doesn't, you can smoke a while longer yet.
  • Place the meat into the aluminum tray.
  • Stir and toss the meat to unsure it is evenly and well coated by the honey, butter, and BBQ sauce glaze. Cover the tray and place back onto the smoker for 1.5 hours. It's OK to allow the heat to rise to as much as 300 degrees at this point.
  • After 1.5 hours, uncover the trays and allow to cook for an additional 15 minutes (or however long it takes for the glaze to solidify a bit).
  • Once the glaze has solidified, you can remove the meat from the smoker.
  • Serve and enjoy!


  • Any sort of pork rub will do here.  I used my recipe for Pork Rub #1 for this particular cook.
  • You’ll note I made two trays for this cook.  For one batch I used a bold and spicy BBQ sauce and for the other I used a more mild, honey based BBQ sauce.  For what it’s worth, even the non-heat lovers preferred the batch with the spicy BBQ sauce.  😉
  • That beautiful cutting board and the serving tray are from Luke @ Hazel Burr Design.  If you haven’t looked him up yet, you’d better.  Custom made wood products can’t be beat!
Tried this recipe?Mention @makecaloriesgreatagain or tag #makecaloriesgreatagain

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