Pork Belly Burnt Ends Recipe

Pork Belly Burnt Ends Recipe

There’s just something about that perfect bite of crispy, sticky, melt-in-your-mouth pork—and these Pork Belly Burnt Ends deliver all that and more. Coated in mustard, layered with Grillheads Queen Bee Rub, smoked low and slow, and finished in buttery BBQ sauce, this recipe is as simple as it is addictive. Whether you’re feeding a hungry crowd or just treating yourself, this one’s a must-save for serious grill lovers.

Ingredients

  • Pork belly slab
  • Mustard
  • Grillheads Queen Bee Rub
  • Apple juice
  • 2 tbsp butter
  • Your favorite BBQ sauce

Directions

  1. Slice slab of pork belly into inch or inch-and-a-half-inch cubes
  2. Add mustard as a binder and mix
  3. Coat liberally with Grillheads Queen Bee Rub
  4. Get the grill fired up to 250 degrees
  5. Add pork belly cubes over indirect heat
  6. Spritz every 45 minutes with apple juice
  7. After 2 and a half hours, take off the grill and throw in a pan with 2 tablespoons of butter
  8. Add BBQ sauce 
  9. Mix up one more time 
  10. Enjoy!

These Pork Belly Burnt Ends are the definition of BBQ gold—crispy on the outside, juicy on the inside, and dripping with smoky-sweet flavor. They’re easy to prep, packed with bold seasoning, and sure to disappear fast once they hit the table. Whether you're a backyard pitmaster or just starting out, this recipe proves that big flavor doesn’t have to mean big effort. Save it, share it, and fire it up again next weekend.

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