Creeach Fam Recipes

Smoked Pork Belly Burnt Ends

15 servings


15 minutes

active time

5 hours 15 minutes

total time


5 pounds pork belly, sliced into 1 1/2 to 2-inch cubes

3 tablespoons extra virgin olive oil

1 cup Ultimate Dry Rub (see notes for our favorite)

1 cup Pinot Noir BBQ Sauce

3 tablespoons unsalted butter

2 tablespoons honey


Prepare Smoker

Preheat Smoker: Set smoker to 250 degrees Fahrenheit using fruit wood (we like cherry for color and sweeter flavor).


Prepare Pork Belly: Trim excess skin and fat off the pork belly and slice it into 2-inch cubes and place into a large bowl. Add olive oil and dry rub and liberally and mix with your hands. Place cubes onto a wire rack or directly on the smoker.

Smoke: Smoke uncovered for three hours. Look for a darker red color and a modest bark develop.

Sauce and Wrap

Braise: Remove the pork belly cubes from the smoker and place into a foil pan and then add your BBQ sauce, butter, and honey, and stir. Next, cover the pan with aluminum foil and place back on the smoker.Cook for an additional 90 minutes or until the internal temperature (IT) of the pork belly is roughly 200 – 203 degrees Fahrenheit.


Finish Smoking Uncovered: Remove foil from the pan, close the lid to the smoker, and smoke for another 15 minutes to let the sauce thicken up.

Serve: Remove from smoker and serve.


Serving Size



1657 kcal

Total Fat

161 g

Saturated Fat

59 g

Unsaturated Fat


Trans Fat



215 mg


461 mg

Total Carbohydrate

25 g

Dietary Fiber

1 g

Total Sugars

16 g


28 g

15 servings


15 minutes

active time

5 hours 15 minutes

total time
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