Blazing Honey Buffalo Pork Belly Burnt Ends

These Blazing Honey Buffalo Pork Belly Burnt Ends deliver smoky pork, tangy buffalo flavor and plenty of sweet heat. The pork belly is seasoned with Blazing Star BBQ Scorpion Rub, smoked until tender and then finished in a buttery buffalo sauce with Melinda’s Hot Honey.

Inspired by the recipe wizard @tftibbq, these pork belly bites have earned a permanent spot in my gameday rotation.

Blazing Honey Buffalo Pork Belly Burnt Ends Recipe

Prep Time 20 minutes	Cook Time 4 hours 30 minutes	Servings 6 to 8
Smoker Temperature 250°F	Difficulty Intermediate	Flavor Sweet, spicy and tangy

Ingredients

• 3 pounds pork belly, cut into approximately 1 1/2-inch cubes
• 3 tablespoons Blazing Star BBQ Scorpion Rub
• 1 cup Lane’s One-Legged Chicken Buffalo Sauce or your favorite buffalo sauce
• 2 tablespoons butter, melted
• 3 tablespoons Melinda’s Hot Honey, plus more for finishing
• Everything bagel seasoning, for finishing

Instructions

1. Prepare the pork belly. Cut the pork belly into approximately 1 1/2-inch cubes and pat the pieces dry with paper towels.
2. Season the pork belly. Coat all sides of the pork belly cubes evenly with Blazing Star BBQ Scorpion Rub.
3. Smoke the pork belly. Preheat the smoker to 250°F. Arrange the seasoned pork belly on the smoker grate or a wire rack with space between the pieces. Smoke for 3 hours.
4. Add the buffalo butter sauce. Transfer the smoked pork belly to a foil pan. Add the buffalo sauce and melted butter, then gently toss until every piece is coated.
5. Cover and continue cooking. Cover the pan tightly with foil and return it to the smoker for 1 hour.
6. Add the hot honey. Remove the foil and drizzle the pork belly with Melinda’s Hot Honey. Stir gently and return the uncovered pan to the smoker for another 30 minutes so the sauce can thicken into a glaze.
7. Finish and serve. Transfer the pork belly burnt ends to a platter. Finish with another drizzle of hot honey and a sprinkle of everything bagel seasoning. Serve while hot.

Mike’s Notes

• Cut the pork belly into evenly sized pieces so they cook and render at approximately the same rate.
• Leave some space between the cubes during the first stage of smoking so the smoke and heat can circulate around them.
• Keep the pan covered during the buffalo butter stage. This helps tenderize the pork belly before the final glaze is set.
• The uncovered final cook is important because it allows the buffalo sauce and hot honey to thicken and cling to the pork.
• Add the final drizzle of hot honey immediately before serving for a fresh layer of sweet heat.

Frequently Asked Questions

How spicy are these pork belly burnt ends?

The Scorpion Rub brings serious heat, but the butter, buffalo sauce and hot honey help balance it with richness, tang and sweetness.

Can I use a different buffalo sauce?

Yes. Lane’s One-Legged Chicken Buffalo Sauce was used in the original recipe, but your favorite buffalo sauce will work.

Why are the burnt ends covered for part of the cook?

Covering the pork belly with the buffalo sauce and butter traps moisture and helps the cubes become tender. They are uncovered afterward so the sauce can reduce into a sticky glaze.

How do I know when pork belly burnt ends are ready?

The pieces should be tender, well rendered and coated in a thick glaze. Cooking time can vary slightly depending on the size and thickness of the cubes.

Can these be prepared in advance?

They are best served fresh from the smoker, but you can complete the initial three-hour smoke ahead of time. Finish them in the covered pan and set the hot honey glaze shortly before serving.

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