Smoked Pork Belly Burnt Ends with a Jalapeño Kick

Makes: 6 servings

Prep Time: 30 min

Cook Time: 4-5 hrs


  • 1 Pork Belly (preferrably skin off)
  • BBQ rub
  • Butter
  • A jar of Rio Luna Jalapeño peppers
  • Brown sugar
  • Honey
  • BBQ sauce
  • Apple juice
  • Apple (or other fruit) butter/jelly
  • Hot Sauce

Made With


  1. If your pork belly still has the skin on, remove it. Then cut the belly into 1.5″ x 1.5″ cubes.
  2. Next, apply the BBQ rub to the cubes. To make things easier, you can use a ziploc bag: pour some rub in the bag, add some cubes, seal the bag and give it a shake. The cubes should have a thick, even coating of rub.
  3. Place the cubed pork belly on some kind of rack to make transporting to/from the smoker easier. Smoke at 275° F for approximately 2½ hours.
  4. Pull the pork burnt ends off the cooker and place it in a roasting pan. Add blocks of butter throughout the meat, plus the sliced jalapeno peppers. Spread the brown sugar and honey on top.
  5. Cover the pan with aluminum foil and smoke for another 1½ hour.
  6. While the meat is cooking, turn your attention to the glaze. Mix your favorite BBQ sauce, apple juice, apple butter/jelly and sauce. Again, to make things easier, you can add all the ingredients into a jar, close the lid and shake it up to mix the glaze evenly.
  7. Once the burnt ends are done cooking from step #2, transfer them to a clean roasting pan and discard the juice. Add the glaze and mix. Place it back on the smoker (uncovered) for an additional 15 minutes.