Recipe

Porky Belly Burnt Ends

Classic smoked-then-braised pork belly burnt ends, coated in Rufus Teague dry rub then glazed for sticky, caramelized goodness.

pile of pork belly burnt ends and honey sweet and meat rub
Serves
6

Ingredients

  • 3 pounds skinless pork belly, cut into 1.5-inch cubes
  • Rufus Teague Meat Rub
  • 4 tablespoons unsalted butter, cubed
  • 1/3 cups brown sugar
  • 2 tablespoons honey
  • 1 cup Rufus Teague Honey Sweet BBQ sauce

Instructions

  1. Prep smoker or grill to 250°F.
  2. Season the pork belly: Cover the 3 pounds pork belly, cut into 1.5-inch cubes with Meat Rub coating every side evenly.
  3. First smoke: Place cubes on a wire rack fat-side down and smoke at 250°F until a deep mahogany bark forms. About 2.5 - 3 hours.
  4. Add butter and sugar: Transfer cubes to a foil pan. Dot with 4 tablespoons unsalted butter, sprinkle 1/3 cup brown sugar over the top, and drizzle with 2 tablespoons honey. Cover tightly with foil.
  5. Braise until tender: Return the covered pan to the smoker and cook until the cubes are fork-tender and internal temp is 200-205°F. Around 60 minutes.
  6. Sauce the cubes: Uncover, drain off excess liquid, then toss the cubes in 1 cup Honey Sweet BBQ sauce.
  7. Set the glaze: Return the uncovered pan to the smoker and cook until the sauce is tacky and caramelized on the cubes. About 30 minutes.
  8. Rest and serve: Let rest for 10 minutes before serving so the glaze sets.
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