Pork Belly Burnt Ends - The ORIGINAL Recipe!

Smoked Pork Belly Burnt Ends with a sticky, sweet sauce cooked on an UDS Smoker.

#porkbelly #burntends #howtobbqright

Pork Belly Burnt Ends

WHAT MALCOM USED IN THIS RECIPE:

Pork Belly is a delicacy in the bbq world, and what could be better than sweet, sticky little cubes of delicious fatty goodness. (Webster doesn’t have the adjectives to describe these things!)

For this recipe I’m starting with an 8lb pork belly cut into 1 ½” squares. The reason for cubing it from the start is to develop a slight bark on all sides of the pork belly. It gives me more surface area to apply dry rub and bark is flavor town.

Season each cube with The BBQ Rub and arrange them on a cooling rack for easy transportation.

The biggest challenge of this cook is to render the pork belly slowly, so the fat melts and leaves behind a tender bite of meat packed with flavor and moisture. You’ll need an indirect smoker to accomplish this, so today I’m firing up my Gateway drum.

Once it comes up to 250 degrees all we need is a little smoke (Cherry does the trick) and it’s time to get those burnt ends on the pit.
Sit the cooling rack right on the grill grate and let the smoker go to work. It’ll take about 2 hours to develop the right color on the outside, then it’s time to tenderize.

Carefully remove the cooling rack from the pit (use some gloves) and place each burnt end into an aluminum pan. Cover the burnt ends with ½ cup of brown sugar and a good drizzle of honey. And if you thought I wasn’t going to add even more fat(flavor) to this recipe you would be highly mistaken.

Slice up 1 ½ sticks of butter and scatter around the pan. Cover the pan with foil and return it to the smoker. These Burnt Ends are getting real happy now! The fat is melting and the sugars are caramelizing all over the outsides. They’ll need about 1 ½ - 2 hours in the pan to get perfectly tender so just let the cooker work its magic.

At this point you’ll want to test a couple. Don a pair of gloves and squish one in between your fingers. It should have some texture but overall feel extremely soft. I didn’t bother to test the internal temp but if I had to guess it should be somewhere in the 205⁰ ball park. Remember we want them to almost melt in your mouth!

Remove the pan from the cooker and drain the liquid. We’re not done just yet; the last step in the process is to add my Pork Belly Glaze.

Pork Belly Glaze:
- 1 cup Killer Hogs The BBQ Sauce
- ¼ cup Apple Juice
- ¼ cup Apple Jelly
- 1 Tablespoon Frank’s Hot Sauce

Combine all ingredients in a small pan and simmer over medium heat until smooth.

Drizzle the Pork Belly Burnt Ends with the glaze and gently toss to coat all sides. Set them back in the cooker for about 5-10 minutes just long enough to caramelize and you’re ready for the most amazing bite of BBQ you’ve ever experienced!

Connect With Malcom Reed:

[electricianone]

How many of you watching watched it at least a dozen times over the past 5 years? I’ve watched at least 3 times each year before I make them. Love this video. Nice job Malcom!

[iopusor]

Ive already seen this episode. Yet im here again.

[TheVanPoint]

Did two things half way through this video. 1. Subscribed 2. Ordered a smoker.

[charlesward]

Making these for the fifth time for a party this evening. I always double check back to make sure I've got the recipe down. These are ALWAYS a hit and my FAVORITE thing to take to a gathering. Thank you very much for the tutorial!

If anyone is thinking about doing DO IT

[bigbucksnowhammies]

Idk why food network hasn't given you a show yet, you're better/more relatable than a lot of their personalities.

[prolife]

I finally pulled trigger on a smoker after watching these videos for months. Pork belly burnt ends was the first thing I made and I can say without a doubt it was the best tasting thing I've ever put in my mouth

[DevastatingDave]

My friend and I made these with a cherry Pepsi and pomegranate syrup glaze. The second the pork entered our mouths, our lives were changed forever in a instant., in the best way possible. I fully understand the need for a time out and a camera cut after he tasted one of these glorious morsels, he probably had to go and lie down for a while and take stock of what just happened in his mouth to fully comprehend the situation. I know we did. Seriously, these are probably in the top 3 things I've ever eaten, and I've had some pretty epic adventures on the grill. The fat cap on just one of these bad boys had more flavour than my last 20 meals combined. Honest to God...do NOT die before having tried these.

[kathyfarrill]

Made these for a neighborhood get-together. Nothing but rave reviews from fellow smoking enthusiasts. They were a HUGE hit. These will be a staple in my smoker collection. You did all the brain work, and I took all the praise. Yay me! 😊 Seriously, thank you so much. I'm the chick in the hood, and you just helped me gain some serious respect from the good ol' boys!

[REIFTHATHIEF]

Dude, I made this today. I've already taken 3 naps! So freaaaakin bomb!!

God bless America

[barbarastull]

I love all of your recipes! My son and I cook together, I am more like the helper Lol.... What he did was use his own seasoning mix, but he did one side of the "whole" pork belly. He then turned it over, and did the other side. He cut it into slices, turned on their sides, seasoned, turned them over, seasoned them. He then cut them into cubes, this sure did make it SO much easier to get it all seasoned! I hope this helps some people to get them ready easier, and faster in order to get them smoking!

[drewgonzalez]

Ive watched dozens of Malcom's videos and never have I ever seen him call a "time-out" that's how you know it's good.

[cqdgqlj]

I watch quite a few bbq channels for different styles of smoking. But Malcolm, his only goal is making food that always hits the right spot.

[KatotownUSA]

Malcom.. you're the man. I don't know what I'd do if you stopped making videos. Seriously, your videos got me into BBQ and now it's a way of life. My family and friends owe you! Lol

[jeraldaylsworth]

Between you and Heath Riles, my life of smoking has forever changed. thanks for all the awesome instruction! Everything has been incredible. Wings, ribs to burnt ends, you guys are the masters!!

[jasonbaker]

Malcom you are a champ. I had people over for easter Sunday I had 4kg of pork belly and was cursed at when they saw what I was doing with it. When it was time to eat no one said a word. Great timing with the uplaod of this Video. By the way people are putting in orders for it. They loved it.

[ChickenFarmerMA]

I keep coming back to this one to make these even after checking out others. Every single person that has tried them has said it is one of the best things they've had off the grill!

[jacobpollard]

“Lil bit of butter” stick and a half later

[anthonyterry]

Malcom, this is the most emotion I've seen out of you after taste test. must've been that good!

[thomasmathieu]

I've followed this recipe 4 time, got the 5th on the smoker right now. These are amazing. My in laws can't get enough. I don't follow exactly to what Malcolm does, but hey that's bbq, make it your own. I use pecan wood and a texas pecan rub that has a great sweetness to it. 1 million thanks to Malcolm for uploading this.

[justindavis]

I made this today and followed the recipe exactly. I must say, Malcom, you have done it again. This was on another level. Well done good sir!