Pork Belly Burnt Ends: The Meat Candy You Didn’t Know You Needed

Pork Belly Burnt Ends: The Meat Candy You Didn’t Know You Needed

If you’ve never had pork belly burnt ends… we’re about to change your life.
These smoky, sticky, melt-in-your-mouth bites of BBQ heaven are often called “meat candy” — and once you try them, you’ll understand why.

The best part? They’re easier than they look. All you need is some good pork belly, a steady smoker, and a bottle of Rub Yer Meat BBQ Rub to make the magic happen.

Let’s get to rubbin’.

What You’ll Need

  • 4–5 lb slab of pork belly (skin off)
  • Rub Yer Meat BBQ Rub (go heavy — you know we do)
  • 1 cup of your favorite BBQ sauce
  • ½ cup brown sugar
  • ½ stick of butter
  • Smoker or pellet grill
  • Wire rack + foil pan (makes life easier)

Step-by-Step: From Slab to Snack

1. Cut That Belly Into Cubes

Start with a whole pork belly and slice it into 1-inch-wide strips.
Then, turn those strips into bite-sized cubes. Aim for uniform pieces so they cook evenly.

2. Rub Yer Meat — Generously

Toss those pork cubes into a bowl and coat ‘em with Rub Yer Meat BBQ Rub like you mean it.
Every side. Every edge. No excuses.
This is where the flavor party starts.

3. Rack It and Smoke It

Place your pork belly cubes on a wire rack (trust us — this makes transferring easier).
Fire up your smoker to 275°F and let those beauties ride the smoke for 2.5 to 3 hours.
You’re looking for that rich mahogany color and a bark that makes you wanna slap your own hand.

4. Sauce ‘Em Up and Wrap It Up

Once they look irresistible, transfer the cubes to a foil pan.
Now add the good stuff:

  • ½ stick of butter
  • ½ cup brown sugar
  • A generous pour of your favorite BBQ sauce

Toss everything together and cover the pan tightly with foil.
Back on the smoker they go for another hour (or until probe tender).

5. Uncover, Caramelize, Devour

After an hour, pull the foil off and give everything a gentle stir.
Let the cubes finish unwrapped for 10–15 more minutes to let that sauce thicken and glaze over like the top of a good crème brûlée. But, you know… porky.

The End Result?

Sticky. Sweet. Smoky. Juicy. A little crispy around the edges.
These are the kind of burnt ends that disappear fast — and make you consider not inviting people over next time.

If meat could be dessert… this would be it.

Whether you’re feeding the family, impressing friends, or just treating yourself to a tray of pure BBQ joy, pork belly burnt ends are a guaranteed hit. Just remember:

Rub it. Smoke it. Sauce it. Share it (or don’t).

And if you’re not using Rub Yer Meat yet — what are you doing with your life?

👉 Got your own twist on pork belly burnt ends? Tag us @RubYerMeat on Instagram and show us how you get your cube game on.

Back to blog