Pork Belly Burnt Ends - Great Lakes Ace Hardware Store Header


48 Bites/Pieces

Prep Time


Grilling Time

2 - 3.5 HOURS


  • 3 Lbs of Skin Off Pork Belly
  • Spiceology Maple Bourbon Rub
  • 1 Oz Whiskey
  • 1 Cup of BBQ Sauce
  • 1/2 Cup of Maple Syrup
  • Mustard (As a Binder)
  • Apple Juice (For Spritz)


  1. Preheat Smoker to 275 Degrees
  2. Begin by cutting up pork belly into 1 in x 1 in cubes and set them aside in a bowl
  3. Using mustard as a binder, coat all sides of each pork belly cube until evenly covered
  4. Place seasoned pork belly onto a raise wire rack
  5. For the Bourbon Glaze: Place 1 cup of BBQ Sauce, 1/2 Cup of Maple Syrup, and 1 oz of Whiskey into a sauce pan and combine together and set aside
  6. Place wired rack of pork belly onto your smoker at 300 degrees
  7. Allow pork belly to cook inside of the smoker for 2 hours
  8. Spritz every 1/2 hour with apple juice
  9. After 2 hours or when the pork belly is above 180 degrees internal, remove from smoker and place in a foil pan
  10. Once in a foil pan coat all sides of the pork belly with the glaze
  11. Place back on the smoker uncovered for another 30-45 minutes or until the pork belly is above 200 degrees
  12. Remove pork belly from smoker and enjoy!

  • If you have skin on pork belly, it is okay, make sure to place skin side down for the cook
  • I use a wire rack so it is easier to move all the bites at one time
  • Apple juice is a suggestion, water or apple cider vinegar are great options for a spritz
  • Maple bourbon is a profile I enjoy, but experiment and try different flavor profiles
  • I love to serve these with candied jalapenos for an added level of flavor!