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BBQ Pork Belly Burnt Ends

Matt Pittman


BBQ Pork Belly Burnt Ends

Prep Time

5 Minutes

Cook Time

4 Hours

Effort
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Pellets

Cherry

Bite-sized BBQ deliciousness. Pork belly is slow-smoked then tossed & sauced for a sweet, caramelized finish. Serve them as an appetizer and they won’t last long.

Ingredients

How many people are you serving?

8

    Steps

    • 1

      When ready to cook, set Traeger temperature to 275°F and preheat, lid closed for 15 minutes.
      Grill Icon
      Grill275˚
    • 2

      Thoroughly coat all sides of the pork belly cubes with your choice of Meat Church Honey Hog, Honey Hog Hot or The Gospel Rub. I prefer a spicier rub because I finish these with a sweet sauce.
    • 3

      Allow the rub to adhere on all sides for at least 15 minutes. Place the pork belly in the Traeger fat-side down. I prefer to do this on a wire rack.
    • 4

      Cook the pork belly for 3 hours, spritzing with apple juice every 45 minutes or whenever it starts to look dry.
      Grill Icon
      Grill275˚
    • 5

      Pull the belly when the meat reaches an internal temperature of 190°F to 195°F. Some people pull the belly a lot earlier, but I want it really tender.
      Grill Icon
      Grill275˚
      Probe Icon
      Probe190˚
    • 6

      Place the cubes in the half-size aluminum pan. Season and toss the cubes with more Meat Church rub.
    • 7

      Cover the cubes with Traeger Apricot BBQ Sauce. Drizzle clover honey across the top. Finally, toss the cubes thoroughly to ensure they are completely covered.
    • 8

      Return the pan (uncovered) to the Traeger and cook for another hour or until all liquid has reduced and caramelized.
      Grill Icon
      Grill275˚
    • 9

      Allow them to cool for 15 minutes before serving. Enjoy!
    20190425-Smoked-Brisket_RE_HE_M

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