🐷 Pork Belly Burnt Ends with Peach & Apple Hickory Glaze
Here’s your Pork Belly Burnt Ends recipe, Joker Smoker style:
🔥 Ingredients:
3–4 lbs pork belly (skin off, cut into 1.5" cubes)
Fat Boy Rub – generous coating
½ cup Georgia Peach BBQ Sauce
½ cup Apple Hickory BBQ Sauce
¼ cup brown sugar
4 tbsp butter (cubed)
Optional: honey drizzle
🧑🍳 Instructions:
1. Prep the Pork Belly:
Cut pork belly into 1.5" cubes. Season all sides liberally with Fat Boy Rub. Let it sit while you fire up the smoker.
2. Smoke It Low & Slow:
Preheat smoker to 250°F.
Add your favorite wood (apple or pecan recommended).
Place pork belly cubes directly on the grates or a wire rack.
Smoke for 2.5–3 hours, or until edges are dark and barked up.
3. The Glaze Bath:
Transfer cubes to an aluminum pan.
Add brown sugar, cubed butter, and a drizzle of honey if desired.
Cover tightly with foil and return to smoker for 1.5 hours until the cubes are tender and jiggle when shaken.
4. Sauce & Finish:
Drain any excess liquid.
Toss the burnt ends in a 50/50 mix of Georgia Peach BBQ Sauce and Apple Hickory BBQ Sauce.
Return to smoker uncovered for 20–30 minutes to set the glaze and get that sticky-sweet finish.
5. Serve & Brag:
Let rest for 5 minutes (if you can wait). Then serve with cold beer, sweet tea, or your favorite tropical drink.
💥 Pro Tip:
Make extra. These disappear faster than you can say “Where’s the Fat Boy?”
Want a printable version or to turn this into a recipe card? I can format that too.
