Pork Belly Burnt Ends AKA MIYM Bacon Cubes

Pork Belly Burnt Ends are the most delicious things that may ever touch your tongue.  They are quite literally the best thing that I have ever made.  We like to call them Melt In Your Mouth (MIYM) Bacon Cubes.  These grew out of necessity and then turned into a sensation at my house.  I had a pork belly that needed to be used and I did not have the time to cure it.  So I cubed it, smoked it, and turned it into magical bacon goodness.  If you can’t tell by now, I freaking love these things.

Pork Belly Burnt Ends

Pork Belly Burnt Ends

These all start with a pork belly.  I picked up a 4.5 pound half belly at my local Costco. They are quite affordable and quite possibly the most delicious part of the pig.

Pork Belly

To start you need to trim off any skin or fat from the backside that is greater than half an inch.  Next cube the pork belly into 1 to 1.5 inch cubes.  I have found that 1 inch makes a crispier and more delicious burnt end.  If you prefer a soft pillow without the crispiness go for the 1.5 inch cut.

Cube the pork belly

Season with your favorite rub.  I used my basic bbq rub.  Place on a rack.  With all of these tiny cubes, it is easier to move them around on the smoker when they are on a rack.

Pork Belly Burnt Ends on a rack

Preheat your smoker to 250 degrees Fahrenheit and place the racks of pork belly cubes onto the smoker.  I have used multiple smokers to make these and they always come out perfect.  For this recipe I used my trusty Traeger.  Cook for 2 hours or until the cubes shrink by about 1/3 and develop a nice crust.

Place on to your smoker

Once the cubes have developed a nice crust transfer them to a half pan.

Nicely crusted pork belly

Then cover the cubes with 1/2 cup brown sugar, 1/4 cup honey and 1 stick of butter (for 1/2 a pork belly, double for a full pork belly). Cover with foil and continue to cook for another 2 hours or until the cubes reach about 205 and probe with the thermometer without any resistance.  I trust and use Thermoworks products for taking the temperatures on all of my meals. If you need a nice probe thermometer make sure to check out the Thermoworks Thermapen!

Add to a pan and coat with sugar and butter

Remove the pan from the smoker and drain the delicious drippings.

Toss with sauce

Toss the belly with 1/2 cup of your favorite bbq sauce and place back onto the smoker for 10 to 15 minutes or until the sauce sets.

Ready to serve

Remove and serve.

The perfect pork belly burnt end

These are the best thing that I have ever made!  No Joke.  In the past week I have made them twice.  I know my arteries are gonna clog, but they are fantastic.

4.0 from 1 reviews
Pork Belly Burnt Ends AKA MIYM Bacon Cubes
Author: 
Recipe type: BBQ
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 10
 
Quite possibly the best thing you will ever eat. They are little crispy clouds of bacon goodness!
Ingredients
  • ½ pork belly (roughly 4-5lbs)
  • 1 cup of favorite rub (Try my Basic BBQ Rub)
  • ½ cup brown sugar
  • ¼ cup honey
  • 1 stick of butter
  • ½ cup favorite bbq sauce
Instructions
  1. These all start with a pork belly. I picked up a 4.5 pound half belly at my local Costco. They are quite affordable and quite possibly the most delicious part of the pig.
  2. To start you need to trim off any skin or fat from the backside that is greater than half an inch. Next cube the pork belly into 1 to 1.5 inch cubes. I have found that 1 inch makes a crispier and more delicious burnt end. If you prefer a soft pillow without the crispiness go for the 1.5 inch cut.
  3. Season with your favorite rub. I used my basic bbq rub. Place on a rack. With all of these tiny cubes, it is easier to move them around on the smoker when they are on a rack.
  4. Preheat your smoker to 250 degrees Fahrenheit and place the racks of pork belly cubes onto the smoker. I have used multiple smokers to make these and they always come out perfect. For this recipe I used my trusty Traeger. Cook for 2 hours or until the cubes shrink by about ⅓ and develop a nice crust.
  5. Once the cubes have developed a nice crust transfer them to a half pan.
  6. Then cover the cubes with ½ cup brown sugar, ¼ cup honey and 1 stick of butter (for ½ a pork belly, double for a full pork belly). Cover with foil and continue to cook for another 2 hours or until the cubes reach about 205 and probe with the thermometer without any resistance.
  7. Remove the pan from the smoker and drain the delicious drippings.
  8. Toss the belly with ½ cup of your favorite bbq sauce and place back onto the smoker for 10 to 15 minutes or until the sauce sets.
  9. Remove and serve.
 

About Author

Rex

Rex is an avid griller, barbecuer and bacon enthusiast. He is the Pitmaster for the Rex BBQ competition team. Rex was also featured on the TV show American Grilled. If you have any questions or wish to have Rex decode your favorite dish, click on the ASK REX link in the menu above.

3 Comments

  1. These is a great recipe. I can hardly imagine the taste.
    It must be extremely delish