Looking for the perfect BBQ recipe to impress your guests? Try these Pork Belly Burnt Ends on the Grill! This easy recipe delivers tender, juicy pork belly cubes coated in a flavorful dry rub and glazed with a sweet and smoky BBQ sauce. Cooked low and slow over indirect heat, these pork belly burnt ends are the ultimate grilled pork recipe for any BBQ lover. Whether you’re grilling for a family dinner or hosting a party, these smoked pork belly burnt ends will be the star of the show.

Ingredients:
For the Dry Rub:
- 2 teaspoons chili powder
- 1 tablespoon packed brown sugar (see Notes)
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon cumin
- ¼ teaspoon black pepper
- 1 teaspoon salt
- ¼ teaspoon cayenne pepper
For the BBQ Glaze:
- ⅔ cup BBQ sauce (your choice)
- 3 tablespoons butter
- 2 tablespoons packed brown sugar (see Notes)
For the Pork Belly:
- 3 pounds pork belly (non-salted, skin removed)
- 2 tablespoons olive oil (or other neutral oil)
Instructions:
- Prepare the Grill:
Set up your charcoal grill for low, indirect heat, maintaining a temperature between 225°F to 250°F (107°C to 121°C). - Make the Dry Rub:
In a small bowl, combine the chili powder, brown sugar, smoked paprika, garlic powder, onion powder, cumin, black pepper, salt, and cayenne pepper. Mix well and set aside. - Prepare the Pork Belly:
Place the pork belly on a cutting board. Using a sharp knife, cut the pork belly into roughly 1.5-inch cubes. - Season the Pork Belly:
Transfer the pork belly cubes to a large bowl. Drizzle with olive oil and toss to coat the cubes evenly. Add the dry rub and toss again to ensure all sides of the pork belly are coated with the seasoning. - Grill the Pork Belly:
Place the seasoned pork belly cubes directly on the grill grate over the indirect heat. Close the grill and cook for approximately 2 ½ hours, or until the meat is dark red and tender. - Add BBQ Glaze:
Remove the pork belly from the grill and transfer it to a disposable aluminum pan. In the pan, combine the BBQ sauce, butter, and brown sugar, stirring to coat the pork belly cubes evenly. - Finish Grilling:
Cover the pan with aluminum foil and return it to the grill. Continue grilling for an additional 2 hours, or until the pork belly reaches an internal temperature of 200°F (93°C). - Rest and Serve:
Once the pork belly has reached the target temperature, carefully remove the pan from the grill. Let the pork belly rest for 3 to 5 minutes before serving warm with your desired sides.
Why You’ll Love This Recipe
Pork Belly Burnt Ends on the Grill bring all the smoky, tender goodness of traditional burnt ends with the crispy caramelization of pork belly. This recipe gives you melt-in-your-mouth pork with a perfectly balanced sweet and smoky BBQ glaze, making it an unforgettable addition to any BBQ feast. The low and slow grilling method ensures the meat is infused with the deep flavors of the dry rub, while the glaze provides a sticky, flavorful finish.

Tips
- Indirect Heat: Cooking over indirect heat is essential for perfect pork belly burnt ends, as it allows the fat to render slowly, creating a tender, juicy result.
- Resting Time: Allowing the pork belly to rest after grilling helps the juices redistribute, making each bite even more flavorful and tender.
- Wood Chips: For an extra smoky flavor, consider adding wood chips to the grill while cooking the pork belly.
Variations and Substitutions
- Sweetness Level: Adjust the amount of brown sugar in the dry rub and glaze to control the sweetness to your preference.
- BBQ Sauce Variety: Feel free to use different types of BBQ sauces, such as honey BBQ, spicy BBQ, or vinegar-based sauces, for varied flavors.
- Spice Level: Increase or decrease the amount of cayenne pepper in the dry rub to make the dish as spicy as you like.
FAQs
Can I cook this in the oven?
Yes, you can cook pork belly burnt ends in the oven by following the same process, using indirect heat at 225°F to 250°F, and finishing the glaze in the oven until the pork reaches 200°F.
Do I need to remove the skin from the pork belly?
Yes, for this recipe, remove the skin from the pork belly to allow the dry rub and glaze to fully coat the meat and to achieve a better texture.
How long should I cook the pork belly?
Cook the pork belly for about 2 ½ hours over indirect heat, then continue for an additional 2 hours after adding the BBQ glaze, until the internal temperature reaches 200°F.
Serving Suggestions
- Serve pork belly burnt ends with classic BBQ sides like coleslaw, cornbread, or grilled vegetables for a complete meal.
- They also make a great appetizer or snack at a BBQ party, paired with your favorite dipping sauces like ranch or extra BBQ sauce.
- For a more substantial dish, serve the pork belly on a bed of rice or in sandwiches for a tasty twist.
Pork Belly Burnt Ends on the Grill
10
servings10
minutes5
hoursIngredients
For the Dry Rub:
2 teaspoons chili powder
1 tablespoon packed brown sugar (see Notes)
1 teaspoon smoked paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon cumin
¼ teaspoon black pepper
1 teaspoon salt
¼ teaspoon cayenne pepper
For the BBQ Glaze:
⅔ cup BBQ sauce (your choice)
3 tablespoons butter
2 tablespoons packed brown sugar (see Notes)
For the Pork Belly:
3 pounds pork belly (non-salted, skin removed)
2 tablespoons olive oil (or other neutral oil)
Directions
- Prepare the Grill:
- Set up your charcoal grill for low, indirect heat, maintaining a temperature between 225°F to 250°F (107°C to 121°C).
- Make the Dry Rub:
- In a small bowl, combine the chili powder, brown sugar, smoked paprika, garlic powder, onion powder, cumin, black pepper, salt, and cayenne pepper. Mix well and set aside.
- Prepare the Pork Belly:
- Place the pork belly on a cutting board. Using a sharp knife, cut the pork belly into roughly 1.5-inch cubes.
- Season the Pork Belly:
- Transfer the pork belly cubes to a large bowl. Drizzle with olive oil and toss to coat the cubes evenly. Add the dry rub and toss again to ensure all sides of the pork belly are coated with the seasoning.
- Grill the Pork Belly:
- Place the seasoned pork belly cubes directly on the grill grate over the indirect heat. Close the grill and cook for approximately 2 ½ hours, or until the meat is dark red and tender.
- Add BBQ Glaze:
- Remove the pork belly from the grill and transfer it to a disposable aluminum pan. In the pan, combine the BBQ sauce, butter, and brown sugar, stirring to coat the pork belly cubes evenly.
- Finish Grilling:
- Cover the pan with aluminum foil and return it to the grill. Continue grilling for an additional 2 hours, or until the pork belly reaches an internal temperature of 200°F (93°C).
- Rest and Serve:
- Once the pork belly has reached the target temperature, carefully remove the pan from the grill. Let the pork belly rest for 3 to 5 minutes before serving warm with your desired sides.

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