Spicy Pork Belly Burnt Ends


Check out these Spicy Pork Belly Burnt Ends for your next party and watch them light up your guests!

Steven’s Smokehouse



  • 8 lb pork belly skin removed

  • Killer Hogs Hot Sauce (or hot sauce of your choice)

  • Pit Barrel® All-Purpose Rub

  • 6 tbsp butter

  • 1/2 c Brown Sugar

  • 1/4 c spicy honey

  • 1/4 c Kosmos Q Cherry Apple Habanero Rib Glaze


  • 1 c Blue Hogs Tennesse Red Sauce

  • 1/2 c brown sugar

  • 1/4 c Killer Hogs hot sauce (or your preferred hot sauce)

  • 1/4 c Kosmos Q Cherry Apple Habanero Rib Glaze

  • 1 tbsp apple cider vinegar

  • 1 tsp crushed red pepper flakes


  1. Remove pork belly from packaging and cube into 2" x 2" pieces.

  2. Sprinkle hot sauce all over the cubes to use as a binder.

  3. Season all sides of the pork belly cubes with Pit Barrel® All-Purpose Pit Rub

  4. Light Pit Barrel® Cooker according to lighting instructions . For additional flavor, add a chunk of Hickory wood.

  5. Once your Pit Barrel® is ready, arrange cubes onto a full size cooking rack and place on smoking grate. Be sure to spray the rack with cooking spray to avoid sticking.

  6. Smoke pork belly for 2-2 1/2 hours.

  7. Place each pork belly burnt end into an aluminum pan and cover with butter, brown sugar, spicy honey, and rib glaze.

  8. Cover pan with aluminum foil and return to smoker for 1 - 1 1/2 hours or until the pieces are tender.

  9. Toss the pork belly burnt ends with the rendered liquid. Remove from pork belly burnt ends from this pan and place pork belly burnt ends into a separate aluminum pan.

  10. Coat the pork belly burnt ends with the Spicy BBQ Sauce Glaze. Be sure to save some for dipping.

  11. Return the uncovered pan to smoker to set the glaze for 5-10 minutes and serve with the dipping sauce.

  12. Enjoy!


  1. Add all ingredients to a pan and simmer over low/medium heat until combined.

  2. Set Aside.