Smoked Pork Belly Burnt Ends with Cherry Pellets and Texas Peach BBQ Glaze

Craving BBQ that’s smoky, tender, and bursting with flavor? These Pork Belly Burnt Ends are your next obsession! Using a whole slab of skinless pork belly from Costco, cherry pellets, and a sweet Texas Peach BBQ glaze, this recipe delivers melt-in-your-mouth perfection. Follow my step-by-step guide to elevate your BBQ game on a pellet grill!

Ingredients

• 1 whole slab skinless pork belly (from Costco)

• Honey BBQ rub (or your favorite BBQ rub)

• ½ cup brown sugar

• ¼ cup honey

• ½ cup Texas Peach BBQ Sauce (available at Nick’s BBQ Shop)

• Cherry wood pellets (for pellet grill)

Equipment

• Pellet grill (e.g., Z Grills, available here)

• Half-size aluminum pans (2)

• Paper towels

• Tongs

• Meat thermometer

Instructions

1. Prep the Pork Belly
   Trim the skinless pork belly into cubes, about two fingers wide (roughly 1.5–2 inches on all sides). Pat dry with paper towels to remove excess moisture, ensuring a better crust.

2. Season the Cubes
   Generously coat all four sides of each pork belly cube with your honey BBQ rub. Let the cubes sit at room temperature for 15–20 minutes to "sweat," allowing the rub to adhere and penetrate for maximum flavor.

3. Set Up the Pellet Grill
   Preheat your pellet grill to 250°F using cherry wood pellets for a sweet, smoky flavor. Ensure the grill is clean and pellets are loaded.

4. Smoke the Pork Belly
   Place the seasoned cubes directly on the grill grates, spacing them evenly. Smoke at 250°F for 2.5 hours, or until a nice bark forms and the internal temperature reaches about 165°F.

5. Braise for Tenderness
   Transfer the cubes to a half-size aluminum pan. Sprinkle with brown sugar and drizzle with honey. Cover the pan tightly with foil and return to the grill. Braise at 250°F for 1 hour and 15 minutes, until the cubes are tender (around 200–208°F internally).

6. Glaze with Texas Peach BBQ Sauce
   Move the cubes to a new half-size aluminum pan. Toss gently with Texas Peach BBQ Sauce to coat evenly. Place the uncovered pan back on the grill for 15 minutes to set the glaze, creating a sticky, caramelized finish.

7. Serve and Enjoy
   Remove the burnt ends from the grill and let them rest for 5–10 minutes. Serve hot as a main dish, appetizer, or piled high on sliders with pickles for a BBQ feast!

Tips for Success

• Why Cherry Pellets? Cherry wood adds a mild, sweet smokiness that pairs perfectly with pork belly and the Texas Peach BBQ glaze.

• Check the Bark: During smoking, look for a dark, crusty bark before braising to ensure that classic burnt ends texture.

• Serving Ideas: Pair with coleslaw, cornbread, or grilled veggies for a complete BBQ spread.

• Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a 250°F oven or grill to maintain texture.

Links & Resources

• Pellet Grill: Z Grills Pellet Grill
  

• BBQ Sauce: Texas Peach BBQ Sauce

• Follow my BBQ journey on Youtube.com/@nicksbbqshop for more recipes and tips!

Ready to fire up your pellet grill? These pork belly burnt ends are a game-changer for any BBQ lover. Share your results in the comments below or tag me on social media! 🍖🔥

#BBQRecipes #PorkBelly #BurntEnds #PelletGrill #SmokedMeat #TexasPeachBBQ