Does your favorite barbeque joint have “BBQ burnt ends” on the menu? Smoked pork belly burnt ends are some of the most mouth-watering pieces of a pork belly. They’ll melt in your mouth and provide tons of smoky flavor.
Mix all ingredients of the dry rub together in a large bowl using a fork or a whisk.
Slice refrigerated pork belly into 1 ½ inch cubes.
Toss the pork belly cubes together with the seasoning rub and transfer to cooking sheet
Bring the temperature of your smoker up to 225 F. Add your wood chips to start the smoke and place an aluminum drip pan with a few inches of water under the grates to catch drippings.
Place the pork belly fat side up on the grates and smoke until it reaches an internal temperature of 165 degrees F, which will take 1-2 hours.
Transfer Pork Belly cubes to an aluminum pan and top with sauce ingredients and cover with aluminum foil and place back on smoker at 225 F.
Toss Pork Belly cubes in sauce every 30 minutes for 2 hours or until the Burnt Ends internal temperature reaches at least 190F to 205F.