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BBQ Pork Belly Burnt Ends

BBQ Pork Belly Burnt Ends

By Matt Pittman

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.

Prep Time

5 Min

Cook Time

4 Hrs




Number of People Serving


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Units of Measurement:
1 (5-7 lb) skinless pork belly, cut into 1 inch cubes
Meat Church Honey Hog, Honey Hog Hot or The Gospel Rub
1 Cup apple juice, for spritzing
1 1/2 Cup Traeger Apricot BBQ Sauce
1/2 Cup clover honey


  • 1

    When ready to cook, set Traeger temperature to 275°F and preheat, lid closed for 15 minutes.

    275 ˚F / 135 ˚C

    Super Smoke

  • 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.

    275 ˚F / 135 ˚C


    Super Smoke

  • 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.

    275 ˚F / 135 ˚C

    190 ˚F / 88 ˚C

    Super Smoke

  • 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.

    275 ˚F / 135 ˚C


  • 9

    Allow them to cool for 15 minutes before serving. Enjoy!

My Notes

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