Pork Belly Burnt Ends

November 10, 2022

Prep Time

30 mins

Grill Time

4 hrs

Total Time

4 hrs 30 mins


Slow and steady wins the race with these Pork Belly Burnt ends. Sam used Crove's own Pork Rub & Seasoning and Allegro's Spicy BBQ Sauce to take the flavors to the next level.




slab raw Pork Belly






brown sugar


can beer

Allegro Spicy BBQ Sauce


Step 1

Preheat your smoker to 250 degrees Fahrenheit. I used Cowboy Charcoal’s Charcoal and Applewood Pellets in my Traeger.

Step 2

Lay your pork belly out on a cutting board. With a sharp knife, cut the pork belly into 1-inch cubes.

Step 3

Season generously with Crove Food Co. Pork Rub & Seasoning on all sides and let sit for about 20 minutes.

Step 4

Cover a baking sheet with aluminum foil, then place a wire baking rack inside of that. The excess grease will catch in the pan and the aluminum foil will make cleanup a breeze. Place the pork belly fat side up on the wire rack.

Step 5

Smoke for 2.5 hours, then remove the pork belly from the smoker.

Step 6

Cut up 1 stick of butter in ½ inch pats.

Step 7

Put butter, brown sugar, Crove Food Co. Pork Rub & Seasoning, ½ jar Allegro Spicy BBQ Sauce, and beer in the bottom of a large aluminum pan.

Step 8

Add the pork belly to the aluminum pan and toss around. Cover with aluminum foil.

Step 9

Place back on the smoker for 1.5 hours.

Step 10

Serve and enjoy!

Grill Like A Pro

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