Apple Chipotle Raspberry Burnt Ends

Apple Chipotle Raspberry Burnt Ends

Prep Time: 20 min
Time: ~4.5–5 hours
Serves: 10–12
Wood Type: Cherry
Difficulty: 2 of 5

Holy Smokers "Forbidden Fruit" Fire Bites:


Sweet, smoky, and irresistibly tender, these Apple Chipotle Pork Belly Burnt Ends are slow-smoked and caramelized with butter, brown sugar, and a bold glaze featuring apple juice and raspberry jelly. Finished with Holy Smokers’ signature rubs, they’re the perfect sweet-heat BBQ bite.

Ingredients:

Pork Belly Burnt Ends

The Glaze

  • 1 cup raspberry chipotle BBQ sauce (or your favorite blend)

  • 1/4 cup apple juice

  • 1/4 cup raspberry jelly (strained to remove seeds)

  • 1 tbsp Frank’s Hot Sauce (optional for heat lovers)

Cook: Nathan of Holy Smokers Rub Co.

Instructions:

  1. Fire Up the Smoker
     Preheat your smoker to 250–275°F for indirect cooking. Add 2 chunks of cherry wood for that deep, sweet smoke flavor.

  2. Prep the Pork Belly
     Trim pork belly if needed, then cube into 1½-inch chunks. Generously season all sides with Forbidden Fruit Apple Chipotle and The Rooster Spicy Chipotle rubs.

  3. Smoke Low and Slow
     Place cubes on a cooling rack or directly on the smoker grates. Smoke for 2 to 2½ hours until they develop a rich bark and deep color.

  4. Sweeten the Deal
     Transfer pork belly cubes to an aluminum pan. Scatter brown sugar + maple sugar and drizzle honey over the top. Tuck butter slices between the pieces. Cover tightly with foil.

  5. Tenderize
     Return the pan to the smoker and cook for another 1½ hours or until the pork belly is buttery tender.

  6. Glaze & Finish
     Carefully drain the liquid. Pour in your glaze mixture, gently toss to coat every cube, and return uncovered to the smoker for 5–10 minutes until the glaze is sticky and set.

  7. Serve 'Em Hot
     Perfect as an appetizer or a jaw-dropping main. These burnt ends are a Holy Smokers crowd favorite with that sweet heat punch.

 

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