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Appetizers

Pork Belly Burnt Ends in a Bradley Smoker

Lee - Smoke & Sear

Servings: 8 Total Time: 17 hrs Difficulty: Intermediate

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Smoky, Sticky, and Absolutely Unforgettable

Alright, BBQ aficionados, buckle up! We’re diving into the world of Pork Belly Burnt Ends, cooked to perfection in a Bradley Smoker. This ain’t your usual backyard grilling – we’re talking melt-in-your-mouth pork, kissed with smoke and caramelised to sweet, sticky perfection. Whether you’re a newbie to the smoking game or a seasoned pro, this recipe is your ticket to BBQ nirvana.

Pork Belly Burnt Ends in a Bradley Smoker

Prep Time 12 hrs Cook Time 5 hrs Total Time 17 hrs

Pork

Author: Lee - Smoke & Sear Cooking Method: Smoking Cuisine: American BBQ Courses: Appetizers Recipe Keys:

Family Friendly

Family Friendly

Smoke & Sear Fav.

Smoke & Sear Fav.

Difficulty: Intermediate Cooking Temp: 121 C Servings: 8 Estimated Cost: £ 20 Calories: Approximately 400 per serving Best Season: Suitable throughout the year

Pork Belly Prep

2 Kg Pork Belly
2 Tbsp Olive Oil
3 Tbsp Angus & Oink Sweet Bones & Butts Rub
3 Tbsp Angus & Oink Honey Chilli Rub

For the Smoke

10 Bisquettes Maple

Saucing and Caramelising

100 Grams Butter
3 Tbsp Honey
3 Tbsp Brown Sugar
200 Ml Bulls-Eye BBQ Sauce

Instructions

Preparing the Pork Belly
- Cut and Rub: Slice the pork belly into 3.5cm - 4cm squares. Toss the cubes in a bowl with olive oil.
- Season: Generously coat the pork with Angus & Oink Sweet Bones & Butts and Honey Chilli rubs. Make sure every side is well covered.
- Marinate: Wrap the seasoned pork in clingfilm and let it rest in the fridge overnight.
Smoking the Pork Belly
- Preheat Smoker: Preheat the Bradley Smoker to 121°C (250°F). Load with maple bisquettes.
- Initial Smoke: Place the pork belly cubes on smoker racks, ensuring they are evenly spaced. Insert a probe into one of the cubes.
- Monitor: Smoke the pork belly for approximately 3 hours or until the internal temperature reaches 82°C (180°F).
Saucing and Caramelising
- Prepare the Sauce Mix: In a foil tray, combine butter, honey, brown sugar, and Bulls-Eye BBQ sauce.
- Coat the Pork: Once the pork reaches 82°C, transfer the cubes into the foil tray and coat well with the sauce mix. Cover tightly with foil.
- Continue Cooking: Place the tray back into the smoker. Cook for another 1-2 hours until the pork hits 93°C (200°F).
Finishing Touch
- Thicken the Sauce: Remove the foil cover, stir the pork to ensure even coating, and let it cook for an additional 10-15 minutes to thicken the sauce.
- Final Temperature: Ensure the internal temperature of the pork reaches 96°C (205°F).

Equipment

Bradley Smoker
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Affiliate Disclosure: This post may contain affiliate links. If you buy a product using these links, we get a commission at no extra cost to you. Your support helps keep the BBQ magic alive, and we thank you in advance!

Note

Pro Tip: Avoid opening the smoker door frequently to maintain consistent temperature.
Water Bath: Always use warm or hot water in the smoker’s water bowl to help maintain temperature.
Smoke Timing: Remember, you don’t need smoke for the entire cooking process; the first few hours are key for flavour.

Keywords: Pork Belly Burnt Ends, Bradley Smoker, BBQ Recipe, Smoked Pork, Sweet Bones & Butts, Honey Chilli Rub

Lee Bishop - Smoke & Sear

smoke.sear

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smoke.sear May 13

Sticky Rum-Punch Party Ribs

These single-bone beauties got smoked, braised, and absolutely DRENCHED in a sticky rum glaze — then hit with a tropical blast of pineapple, lime zest, and chilli flake heat.

⸻

Here’s the recipe – cooked on the @ninjakitchenuk Woodfire:

INGREDIENTS:

Ribs & Rub:
• 1 rack baby back ribs (membrane off, sliced into singles)
• 1 tbsp French’s mustard (used as binder)
• Rub: 2 tbsp brown sugar, 1 tbsp smoked paprika, 1 tsp garlic granules, 1 tsp onion powder, ½ tsp mustard powder, ½ tsp chilli powder, salt & pepper

Rum Glaze:
• 2 tbsp BBQ sauce
• 1 tbsp honey
• 1 tbsp dark rum
• 1 tbsp brown sugar
• 25g butter

Tropical Finisher:
• 3–4 tbsp pineapple chunks (drained)
• Zest of 1 lime
• Pinch chilli flakes
• Pinch flake salt

⸻

METHOD:
1. Coat rib singles in French’s mustard, then apply the rub all over.
2. Preheat Ninja Woodfire to 120°C (Smoker mode).
3. Smoke ribs for 40 mins, flipping halfway. Aim for 74–77°C internal.
4. Transfer to a tray. Add glaze ingredients and toss to coat.
5. Cover with foil. Crank oven to 180°C. Braise for 35 mins until they hit 93–97°C and go all sticky and glorious.
6. Finish with pineapple chunks, lime zest, chilli flakes, and flake salt.

⸻

Result?

Sticky. Smoky. Boozy. Tropical.

An absolute riot of flavour — and yep, the full step-by-step recipe’s now live on the website:

www.smokeandsear.world
(link in bio)

#SmokeAndSear #BBQReels #RumRibs #NinjaWoodfire #PartyRibs #BBQUK #BackyardBBQ #FoodThatSlaps #StickyRibs #TropicalBBQ #BBQSeason

75 10

Sticky Rum-Punch Party Ribs

These single-bone beauties got smoked, braised, and absolutely DRENCHED in a sticky rum glaze — then hit with a tropical blast of pineapple, lime zest, and chilli flake heat.

⸻

Here’s the recipe – cooked on the @ninjakitchenuk Woodfire:

INGREDIENTS:

Ribs & Rub:
• 1 rack baby back ribs (membrane off, sliced into singles)
• 1 tbsp French’s mustard (used as binder)
• Rub: 2 tbsp brown sugar, 1 tbsp smoked paprika, 1 tsp garlic granules, 1 tsp onion powder, ½ tsp mustard powder, ½ tsp chilli powder, salt & pepper

Rum Glaze:
• 2 tbsp BBQ sauce
• 1 tbsp honey
• 1 tbsp dark rum
• 1 tbsp brown sugar
• 25g butter

Tropical Finisher:
• 3–4 tbsp pineapple chunks (drained)
• Zest of 1 lime
• Pinch chilli flakes
• Pinch flake salt

⸻

METHOD:
1. Coat rib singles in French’s mustard, then apply the rub all over.
2. Preheat Ninja Woodfire to 120°C (Smoker mode).
3. Smoke ribs for 40 mins, flipping halfway. Aim for 74–77°C internal.
4. Transfer to a tray. Add glaze ingredients and toss to coat.
5. Cover with foil. Crank oven to 180°C. Braise for 35 mins until they hit 93–97°C and go all sticky and glorious.
6. Finish with pineapple chunks, lime zest, chilli flakes, and flake salt.

⸻

Result?

Sticky. Smoky. Boozy. Tropical.

An absolute riot of flavour — and yep, the full step-by-step recipe’s now live on the website:

www.smokeandsear.world
(link in bio)

#SmokeAndSear #BBQReels #RumRibs #NinjaWoodfire #PartyRibs #BBQUK #BackyardBBQ #FoodThatSlaps #StickyRibs #TropicalBBQ #BBQSeason

smoke.sear May 10

Since I treated myself to a Blackstone the kids ask for a Full English Breakfast far too often . . . but who am I to say no 😂

It’s just such an effortless and easy cook . . . And less washing up when you serve it all on an oven tray! Ha

#fullenglish #fryup

176 22

Since I treated myself to a Blackstone the kids ask for a Full English Breakfast far too often . . . but who am I to say no 😂

It’s just such an effortless and easy cook . . . And less washing up when you serve it all on an oven tray! Ha

#fullenglish #fryup

smoke.sear May 8

There’s only ONE way to smash a tomahawk . . .

Smoke it low over oak ‘til it hits 49°C, then slam it straight into the coals for a dirty, crust-building sear up to 53°C.

Thin slices. Cowboy butter melting all over.

Medium-rare. Maximum flavour. Zero compromise.

Think I’m wrong? Drop a comment and tell me how you do yours . . .

Let’s have it.

#TomahawkRules #BBQWithAttitude #OakSmokedPower #DirtySearGameStrong #SmokeAndSear

127 22

There’s only ONE way to smash a tomahawk . . .

Smoke it low over oak ‘til it hits 49°C, then slam it straight into the coals for a dirty, crust-building sear up to 53°C.

Thin slices. Cowboy butter melting all over.

Medium-rare. Maximum flavour. Zero compromise.

Think I’m wrong? Drop a comment and tell me how you do yours . . .

Let’s have it.

#TomahawkRules #BBQWithAttitude #OakSmokedPower #DirtySearGameStrong #SmokeAndSear

smoke.sear May 8

Timed my dog walk just right again today . . .

If you know me, you’ll know I often plan my dog walks around the @typhoondisplayteam Practice flights over @rafconingsby – and today didn’t disappoint!

Rather than uploading the full 8-minute display, I’ve trimmed it down to the highlights – the moments you can really see (and hear!) the power of the jet. Trust me, picking highlights from Nathan’s display isn’t easy – the whole thing is so bloody epic it feels wrong cutting any of it!

I’ve focused on the bits where I managed to get up close(ish) to the action. The ultra-low, high-speed flyovers are insane, but they’re so fast and often behind the trees or fence line that I usually miss them . . . every time! Ha!

Anyway – enjoy this condensed version of one of the UK’s finest displays in action.

#raf #typhoondisplayteam

65 6

Timed my dog walk just right again today . . .

If you know me, you’ll know I often plan my dog walks around the @typhoondisplayteam Practice flights over @rafconingsby – and today didn’t disappoint!

Rather than uploading the full 8-minute display, I’ve trimmed it down to the highlights – the moments you can really see (and hear!) the power of the jet. Trust me, picking highlights from Nathan’s display isn’t easy – the whole thing is so bloody epic it feels wrong cutting any of it!

I’ve focused on the bits where I managed to get up close(ish) to the action. The ultra-low, high-speed flyovers are insane, but they’re so fast and often behind the trees or fence line that I usually miss them . . . every time! Ha!

Anyway – enjoy this condensed version of one of the UK’s finest displays in action.

#raf #typhoondisplayteam

smoke.sear May 6

Me vs. Pizza . . . it’s been a rocky relationship. For years, I gave it a go – ended up with burnt bottoms, soggy centres, and toppings that looked like they’d been through a washing machine. Gave up over a year ago. Swore it off.

But after getting absolutely rinsed by Domino’s prices again, I thought – sod it, time for redemption. Dug out the @ninjakitchenuk Woodfire Oven they sent me back in July 2023 – hadn’t touched it in over a year.

While the kids were at school, I grabbed some @northerndoughco beer crust dough and knocked together a sauce that actually slapped – simmered it low ‘n’ slow for 20 mins before blitzing it smooth in the Ninja Blast Blender:

Lee’s “Sort-Your-Life-Out” Pizza Sauce

• 1 tbsp olive oil
• 1 clove garlic
• 1 tsp onion powder
• ½ tsp oregano
• ½ tsp basil
• ¼ tsp thyme
• ½ tsp sugar (levels the tang)
• 1 tsp salt
• 1 tin (400g) chopped tomatoes

Gently simmer it for 20 mins to let it all mingle, then blend it silky.

Kids chose the toppings – bacon, pineapple, chaos. Chucked them on, lobbed the pizzas in the Ninja.

Press START – 2 minutes later, perfect pizza. No turning. No stress. Just pure win. Cranked out 5 of them back-to-back like a dough-slingin’ machine.

I’m not here claiming guru status – you won’t find me measuring flour to the gram or naming my sourdough starter. But if I can make pizzas in minutes that the kids say beat Domino’s . . . well, I’ll take that crown and strut off into the sunset.

Pizza: redeemed.
Dad: victorious.
Domino’s: shaking.

#SmokeAndSear #NinjaWoodfire #PizzaPayback #HomemadeWins #BackyardCooking #BBQDadDiaries #SauceBoss

82 15

Me vs. Pizza . . . it’s been a rocky relationship. For years, I gave it a go – ended up with burnt bottoms, soggy centres, and toppings that looked like they’d been through a washing machine. Gave up over a year ago. Swore it off.

But after getting absolutely rinsed by Domino’s prices again, I thought – sod it, time for redemption. Dug out the @ninjakitchenuk Woodfire Oven they sent me back in July 2023 – hadn’t touched it in over a year.

While the kids were at school, I grabbed some @northerndoughco beer crust dough and knocked together a sauce that actually slapped – simmered it low ‘n’ slow for 20 mins before blitzing it smooth in the Ninja Blast Blender:

Lee’s “Sort-Your-Life-Out” Pizza Sauce

• 1 tbsp olive oil
• 1 clove garlic
• 1 tsp onion powder
• ½ tsp oregano
• ½ tsp basil
• ¼ tsp thyme
• ½ tsp sugar (levels the tang)
• 1 tsp salt
• 1 tin (400g) chopped tomatoes

Gently simmer it for 20 mins to let it all mingle, then blend it silky.

Kids chose the toppings – bacon, pineapple, chaos. Chucked them on, lobbed the pizzas in the Ninja.

Press START – 2 minutes later, perfect pizza. No turning. No stress. Just pure win. Cranked out 5 of them back-to-back like a dough-slingin’ machine.

I’m not here claiming guru status – you won’t find me measuring flour to the gram or naming my sourdough starter. But if I can make pizzas in minutes that the kids say beat Domino’s . . . well, I’ll take that crown and strut off into the sunset.

Pizza: redeemed.
Dad: victorious.
Domino’s: shaking.

#SmokeAndSear #NinjaWoodfire #PizzaPayback #HomemadeWins #BackyardCooking #BBQDadDiaries #SauceBoss

smoke.sear May 4

May the 4th be with ya . . . and your ribs.

I’ve always wanted to love cherry rubs – but let’s be honest, most taste like they’ve been brewed in Darth Vader’s helmet. Fake, chemically, weird. Not my thing.

But when Russ from @smokey.rebel teased Cherry Force, I was in faster than the Falcon on the Kessel Run.

The result?

Sweet cherry upfront, a subtle warm kick at the end, and not a hint of that dodgy fake taste. Hands down the best cherry rub I’ve had. And trust me – I’ve tested more than the Jedi Order’s patience.

And the sauce? Whipped up a sticky cherry glaze:

• 250ml full-fat cherry Coke
• 3 tbsp Cherry Force rub
• 2 tbsp ketchup
• 1 tbsp cider vinegar
• 1 tbsp brown sugar
• 1 tsp Worcestershire sauce
• 1 tsp Dijon mustard

Simmered it down, brushed it on, and let the dark side do its thing.

The Cherry Force has awakened.

#SmokeAndSear #CherryForce #BBQRebel #MayThe4thBeWithYou #StarWarsBBQ #UKBBQ #SauceLord #RibWars #SweetSideOfTheForce

130 14

May the 4th be with ya . . . and your ribs.

I’ve always wanted to love cherry rubs – but let’s be honest, most taste like they’ve been brewed in Darth Vader’s helmet. Fake, chemically, weird. Not my thing.

But when Russ from @smokey.rebel teased Cherry Force, I was in faster than the Falcon on the Kessel Run.

The result?

Sweet cherry upfront, a subtle warm kick at the end, and not a hint of that dodgy fake taste. Hands down the best cherry rub I’ve had. And trust me – I’ve tested more than the Jedi Order’s patience.

And the sauce? Whipped up a sticky cherry glaze:

• 250ml full-fat cherry Coke
• 3 tbsp Cherry Force rub
• 2 tbsp ketchup
• 1 tbsp cider vinegar
• 1 tbsp brown sugar
• 1 tsp Worcestershire sauce
• 1 tsp Dijon mustard

Simmered it down, brushed it on, and let the dark side do its thing.

The Cherry Force has awakened.

#SmokeAndSear #CherryForce #BBQRebel #MayThe4thBeWithYou #StarWarsBBQ #UKBBQ #SauceLord #RibWars #SweetSideOfTheForce

smoke.sear Apr 29

Caribbean sausage plate-up — hearty, fresh and full of flavour.

Griddled pineapple, coconut rice, pickled red onions, crispy fried egg, coriander, and spring onion . . . all built around those Fruity Caribbean sausages from @thesleafordsausageshop

Spiced with chilli, pimento, clove, onion, garlic, lime, thyme, oregano, red pepper flakes, black pepper — they pack in serious flavour with a proper sunny twist.

Wondering why it’s a collab post?

Not because I got discount or a freebie — truth is, I turned up at the shop and didn’t even mention my account. Just a big fan of supporting genuinely good local food. Since moving to Lincolnshire, I’ve made it my mission to shout about the best stuff I find — and this definitely deserves a shout.

You can order these online now via their website — and you should. Proper nice.

#blackstonegriddle #caribbeansausage #heartyfood #bbqplate #sleaford #lincolnshirefood #supportlocal #butcherlove #homecookhero #foodwithflavour

110 20

Caribbean sausage plate-up — hearty, fresh and full of flavour.

Griddled pineapple, coconut rice, pickled red onions, crispy fried egg, coriander, and spring onion . . . all built around those Fruity Caribbean sausages from @thesleafordsausageshop

Spiced with chilli, pimento, clove, onion, garlic, lime, thyme, oregano, red pepper flakes, black pepper — they pack in serious flavour with a proper sunny twist.

Wondering why it’s a collab post?

Not because I got discount or a freebie — truth is, I turned up at the shop and didn’t even mention my account. Just a big fan of supporting genuinely good local food. Since moving to Lincolnshire, I’ve made it my mission to shout about the best stuff I find — and this definitely deserves a shout.

You can order these online now via their website — and you should. Proper nice.

#blackstonegriddle #caribbeansausage #heartyfood #bbqplate #sleaford #lincolnshirefood #supportlocal #butcherlove #homecookhero #foodwithflavour

smoke.sear Apr 22

Today at 10:28am (Tuesday 22nd April 2025) I witnessed the best @typhoondisplayteam of the year — 100% the best I’ve seen!

Squadron Leader Nathan Shawyer absolutely smashed it over @rafconingsby

There I was . . . iPhone in one hand, Wren (the dog) strapped to my waist, being swarmed by flies (note to self: change aftershave), trying to capture the magic.

Worth every buzz and bite — turn your sound up and enjoy this beauty!

P.S. Don’t worry, the dog you can hear barking in the video occasionally wasn’t Wren . . .

Others had come out to watch the display with their lovely dogs too — one clearly less keen on the noise from the jets haha.

108 10

Today at 10:28am (Tuesday 22nd April 2025) I witnessed the best @typhoondisplayteam of the year — 100% the best I’ve seen!

Squadron Leader Nathan Shawyer absolutely smashed it over @rafconingsby

There I was . . . iPhone in one hand, Wren (the dog) strapped to my waist, being swarmed by flies (note to self: change aftershave), trying to capture the magic.

Worth every buzz and bite — turn your sound up and enjoy this beauty!

P.S. Don’t worry, the dog you can hear barking in the video occasionally wasn’t Wren . . .

Others had come out to watch the display with their lovely dogs too — one clearly less keen on the noise from the jets haha.

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