Beerylicious Pork Belly Burnt Ends

These Beerylicious Pork Belly Burnt Ends use a different cooking method designed to create perfectly shaped, tender bites of pork belly. Instead of cutting the pork belly before smoking, the entire slab is smoked until tender, cooled and refrigerated uncovered overnight.

Refrigerating the smoked slab firms the pork belly so it can be cut into clean, uniform cubes the following day. The cubes are reheated on the smoker and dunked in a sweet and spicy berry jalapeño glaze made with Blazing Star BBQ Reaper Rub.

Beerylicious Pork Belly Burnt Ends Recipe

Ingredients

For the Pork Belly

• Approximately 5-pound whole slab of pork belly
• 2 tablespoons Blazing Star BBQ Pork’n Rub
• Jealous Devil Max Briquettes or your preferred hardwood charcoal

For the Berry Jalapeño Glaze

• 1 cup Melinda’s Berry Berry Jalapeño Pepper Jelly
• 1 tablespoon soy sauce
• 1 tablespoon apple cider vinegar
• 1 teaspoon Blazing Star BBQ Reaper Rub
• 1 teaspoon everything bagel seasoning
• 1 tablespoon unsalted butter

Instructions

1. Prepare the pork belly. Pat the whole pork belly slab dry with paper towels. Trim away any hard or excessive pieces of fat if needed.
2. Season the whole slab. Coat the pork belly evenly on all sides with Blazing Star BBQ Pork’n Rub. The Reaper Rub is reserved for the glaze.
3. Preheat the smoker. Set your smoker to 250°F using Jealous Devil Max Briquettes or your preferred hardwood charcoal.
4. Smoke the pork belly whole. Place the entire seasoned pork belly slab on the smoker. Smoke for approximately 3 to 4 hours, or until it reaches an internal temperature of about 195°F.
5. Cool the pork belly. Remove the pork belly from the smoker and allow it to cool before refrigerating.
6. Refrigerate overnight. Place the cooled pork belly slab in the refrigerator uncovered and leave it overnight. This firms the meat and allows it to be cut into clean, uniform cubes the following day.
7. Cut into cubes. Remove the chilled pork belly from the refrigerator and cut it into evenly sized cubes.
8. Reheat on the smoker. Preheat the smoker to 250°F. Arrange the pork belly cubes on the smoker grate and cook for approximately 45 minutes, or until heated through.
9. Make the glaze. Add the Berry Berry Jalapeño Pepper Jelly, soy sauce, apple cider vinegar, Reaper Rub, everything bagel seasoning and butter to a saucepan. Heat over medium-low heat, stirring until smooth and glossy.
10. Glaze the pork belly. Remove the reheated pork belly cubes from the smoker and dunk each piece in the warm berry jalapeño glaze until completely coated.
11. Serve. Arrange the glazed pork belly bites on a serving platter and serve while warm.

Why Smoke the Pork Belly Whole?

Smoking the pork belly as a whole slab allows it to cook evenly while remaining tender and juicy. Refrigerating it uncovered overnight firms the meat and rendered fat, making it much easier to cut into clean cubes without the pork belly falling apart. Reheating the cubes on the smoker restores their texture and smoke flavor before they are coated in the glaze.

Tips for Perfect Pork Belly Bites

• Smoke the pork belly as one whole slab instead of cutting it into cubes before cooking.
• Cook until the center reaches approximately 195°F and the slab feels tender.
• Allow the pork belly to cool before placing it in the refrigerator.
• Refrigerate the slab uncovered overnight so the exterior dries slightly and the meat becomes firm enough to cut cleanly.
• Use a sharp knife to cut the chilled slab into evenly sized cubes.
• Reheat the cubes before glazing so every bite is warm and tender.
• Use the Reaper Rub only in the glaze, where its heat is balanced by the sweet berry jalapeño pepper jelly.

Frequently Asked Questions

Why should pork belly be refrigerated before cutting it?

Refrigerating the cooked pork belly firms the rendered fat and meat. This makes it easier to cut the tender slab into clean, uniform cubes without crushing or pulling it apart.

Should the pork belly be wrapped before refrigerating?

No. Place the cooled pork belly in the refrigerator uncovered overnight. Leaving it uncovered also helps dry the exterior slightly before it is cut and reheated.

What internal temperature should the whole pork belly reach?

Smoke the pork belly until it reaches an internal temperature of approximately 195°F and feels tender when checked with a temperature probe.

Why are the pork belly cubes returned to the smoker?

The chilled cubes are returned to a 250°F smoker for approximately 45 minutes to warm them completely and refresh their smoky flavor before glazing.

How spicy is the berry jalapeño glaze?

The Reaper Rub provides a noticeable kick, but the pepper jelly and butter balance the heat with sweetness and richness.

Can the pork belly be refrigerated for longer than one night?

Yes. Once cooled, the smoked slab can be refrigerated until the following day. For the best texture and freshness, cut and finish it within one to two days.

Shop the Flavor

• Blazing Star BBQ Pork’n Rub and Seasoning
• Blazing Star BBQ Reaper Rub and Seasoning
• Shop Blazing Star BBQ on Amazon

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