To achieve that rich flavor and irresistible texture, you’ll need the following ingredients:

Meat: 6 pounds pork belly, cut into 1-inch cubes for even cooking.

Seasoning and Sweeteners: ½ cup barbecue dry rub (Choose a smoky blend like Old Arthur’s® Smokestack for maximum flavor), 1 cup packed dark brown sugar for a deep caramelized sweetness, 1 cup honey to enhance sweetness and add a sticky glaze, ½ cup butter, sliced into small pats for richness and added moisture.

Liquids and Sauces: 1 (20-ounce) bottle barbecue sauce (Old Arthur’s® recommended) for a bold, smoky finish, ½ cup apple juice to tenderize the pork and balance the smoky flavors, ½ cup apple jam for a fruity, tangy layer of flavor.

Wood for Smoking: Fruit wood or other wood pieces for a fragrant, flavorful smoke.

How To Make Smoky Pork Belly Burnt Ends

Achieving perfect pork belly burnt ends requires patience, but the results are well worth it. Follow these steps to create this barbecue masterpiece.

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6 pounds pork belly, cut into 1-inch squares

½ cup barbecue dry rub (divided)

1 cup packed dark brown sugar

1 cup honey

½ cup butter, sliced into pats

1 (20-ounce) bottle barbecue sauce (divided)

½ cup apple juice

½ cup apple jam

Fruit wood or other wood pieces

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1. Preheat your smoker to 235°F (113°C). Add wood pieces once the smoker reaches the correct temperature.

2. Place pork belly pieces in a large bowl and toss with ¼ cup dry rub until evenly coated. Arrange pieces on a wire rack with space between each piece.

3. Smoke for 3 ½ hours at 235°F to 250°F (113-121°C). Add wood as needed for continuous smoke.

4. Transfer pork belly to an aluminum foil pan. Sprinkle brown sugar, drizzle honey, add butter, ½ cup barbecue sauce, apple juice, apple jam, and remaining dry rub. Cover with foil.

5. Return to the smoker for 2 hours at 250°F (121°C).

6. Remove foil, discard liquid, and transfer pork to a clean pan. Drizzle remaining barbecue sauce over the top. Smoke uncovered for 15-20 minutes until sauce becomes tacky.

7. Serve immediately.