Smoked Pork Belly Burnt Ends

Pork belly burnt ends might just be the most addictive thing I've ever made on my smoker. These little cubes of caramelized, smoky, melt-in-your-mouth goodness are like meat candy. Once you try them, you'll understand why they disappear from the serving platter in minutes flat.

I typically make these for special occasions when I really want to wow my guests. They're incredible as an appetizer for a dinner party, served with toothpicks so people can grab them easily. They also work great as the star of a BBQ spread, or even as a decadent topping for loaded fries or nachos.

For accompaniments, I like to serve these with something that cuts through all that rich, fatty goodness. A tangy vinegar-based slaw works wonderfully, as does a simple green salad with a sharp lemon vinaigrette. Pickled vegetables provide a great acidic counterpoint. If you're going all-out, serve them over creamy grits or fluffy rice to catch all those incredible juices.

While the classic preparation uses a sweet BBQ sauce glaze, there's plenty of room for creativity here. Try an Asian-inspired version with hoisin, soy sauce, and a touch of five-spice. A spicy honey glaze with cayenne and garlic is absolutely phenomenal. I've even done a maple bourbon variation that's perfect for fall gatherings.

The secret to perfect burnt ends is getting that caramelization just right. You want the exterior to be slightly crispy and deeply glazed while the interior stays buttery soft. Don't be afraid to crank up the heat at the end or finish them under a broiler to get that perfect char on the edges.