Burnt Ends

Difficulty: difficult
Fuel Type:
  • People

    Serves 4

  • Prep Time

    5:30 h

  • Grilling Time

    5 h


the Ingredients

Burnt Ends
  • Mesquite Wood Chips
  • 1.300 kilogram Pork Belly
  • 2 tablespoons Olive Oil
  • 5 tablespoons Honey
  • 40 grams Butter


  • 4 tablespoons Salt
  • 4 tablespoons Pepper
  • 1 tablespoon Garlic
  • 1 tablespoon Paprika

Cola Barbecue Sauce

  • 100 milliliters Ketchup
  • 100 milliliters Cola
  • 50 milliliters Worcestershire Sauce
  • ½ tablespoon Garlic Powder
  • ½ tablespoon Onion Powder
  • ½ tablespoon Pepper
  • 25 grams Brown Sugar
  • 1½ tablespoon Lemon Juice
  • Hot Sauce to liking


    In the kitchen:

  • Cut pork belly into 1.5 inch cubes.
  • In bowl I add your rub ingredients and mix well. In bowl add your barbecue sauce ingredients into a bowl and mix well.
  • Apply your olive oil on your pork belly, then add apply your rub to your pork belly and let it rest for at least 30minutes to an hour.
  • Soak your Mesquite Woods Chips in a drip pan filled with water for 15-30minutes.
  • At the barbecue:

  • Set your grill for indirect heat and preheat to 130°C.
  • Place your soaked wood chips into a smoke box if using a gas grill, and place smoke on direct heat. If using a charcoal grill, place wood chips directly on your charcoal briquettes.
  • Place your pork belly on a rack and shield and set in grill at indirect heat. Leave in your grill for 2hrs or until internal temperature reaches 60°C internal.
  • Once internal temperature reaches 60°C, remove from grill and place pork belly into a large drip pan, then add 200ml of your barbecue sauce, butter, and honey to the drip pan and wrap with aluminum foil.
  • Place back into grill at indirect heat and grill till pork belly reaches internal temperature of 90°C.
  • Remove from grill and place on rack and shield, and brush on barbecue sauce then place in grill at indirect heat once more. Grill till internal temperature 96°C or till tacky.

Let's Gear Up

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